With photos shot on location around her native Rome, Giada's latest book is a lavish exploration of her food roots and the lifestyle traditions that define la bella vita, with the contemporary California twist that has made her America's most beloved Italian chef.
America knows and loves Giada De Laurentiis for her lighter, healthier takes on classic Italian fare. In her newest cookbook, she invites fans and home cooks to get to know the flavors and stories that have inspired her life's work. Here, she shares recipes for authentic Italian dishes as her family has prepared them for years while infusing them with her signature fresh flavors to make them her own, like in her Grilled Swordfish with Candied Lemon Salad; Spaghetti with Chianti and Fava Beans; Asparagus with Grilled Melon Salad; Bruschetta with Burrata and Kale Salsa Verde; and Fennel Upside Down Cake. Filled with gorgeous photography of Italy, peppered with family stories, and complete with more of Giada's tips and advice for cooking up fabulous meals with ease, Giada's Italy is a stunning celebration of Italy's flavors as only Giada could present them.
GIADA DE LAURENTIIS is the Emmy Award-winning star of Food Network's Everyday Italian, Giada at Home, Giada's Holiday Handbook, and Giada in Italy; she is also a judge on Food Network Star, a contributing correspondent for NBC's Today show, and the author of seven New York Times bestselling books. She attended the Cordon Bleu cooking school in Paris and worked at Wolfgang Puck's Spago restaurant before starting her own catering company, GDL Foods. Born in Rome, she grew up in Los Angeles, where she now lives with her daughter, Jade.
This confusing cookbook by Food Network star De Laurentiis gets one thing right: casual cooking perfect for sharing is Italy’s forte, but here casual often reads as careless, if not out-and-out erroneous: ragù and ragout are not the same; piadina is a griddle-cooked flatbread, not baked store-bought pizza dough; and she doesn’t make clear the distinction between risotto, from the north, and the Sicilian fried rice balls known as arancini, presented here with an amalgam of crabmeat and mascarpone cheese. Brushing San Daniele prosciutto with oil, sugar, allspice, and cayenne and roasting it until crisp would seem to overwhelm its delicate flavor. The chapter breakdown is puzzling as well: a chapter on between-meal snacks includes pizza and sandwiches, but there are more sandwiches in the lunch chapter. A clutch of recipes grouped under “La Dolce Vita” are purported to be time-consuming, but include grilled scallops that are ready in a flash. Desserts can be confounding and include orzo pasta with white-chocolate chips and Duncan Hines brownies layered with ice cream. With no shortage of Italian books on the market, this one is likely to appeal only to the television personality’s most ardent fans. (Apr.)