Great Chicago-Style Pizza Cookbook, Vol. 1
Author: Jr Bruno
"A fun cookbook for any audience." --Booklist
Classic recipes for deep-dish, stuffed, thin-crust, and vegetarian variations.
Read also Healthy Healing or Miladys Standard Professional Barber Styling
Ciao Italia - Bringing Italy Home: Regional Recipes, Flavors, and Traditions as Seen on the Public Television Series Ciao Italia
Author: Mary Ann Esposito
With a loyal viewership in the millions, ten successful seasons on PBS, and five immensely popular cookbooks to her name, Mary Ann Esposito is America's favorite Italian cook. A former school teacher who studied with chefs across Italy before posing the idea for "Ciao Italia" to her local public television station, Esposito brings traditional Italian cooking to life with her down-to-earth approach, warm personality, and good humor.
Ciao Italia--Bringing Italy Home ties in with the show's eleventh season, which will air on more than 150 public television stations across the country. The series--and the book--will take fans on a culinary tour of Italy, region by region, with all-new recipes, personal reflections, and Mary Ann's unique warmth and style. Chapters cover the Veneto, Emilia Romagna, Tuscany, Campania, and Sicily; also featured--and never before published anywhere--are viewers' most-requested recipes, and specialties made by guest chefs on the program.
TV chefs come and go, but Mary Ann Esposito has established herself as a standard bearer who appeals to every segment of the American public--men and women, adults and children, seasoned cooks as well as novices. Join her "nella cucina" (in the kitchen) for her most exciting and ambitious cookbook yet--a mouth-watering tribute to her ancestral home, her loyal viewers, and the amazing gift of great Italian food.
Jacques Pepin
Her food will warm the heart as well as the belly of those who prepare it. —Host of "Jacques Pepin's Kitchen"
Arthur Schwartz
I truly can't wait to put on an apron and cook. —author of Naples at Table and the host of "Food Talk" on WOR radio New York
Martin Yan
Another great cookbook from Mary Ann Esposito? Now why am I not surprised?...Brava, Mary Ann! Bravíssima!. —Host of "Yan Can Cook"
Mario Batali
Ciao Italia is authentic and entertaining, like a great Italian meal, prepared for and eaten with friends and family. —Host of "Molto Mario"
Publishers Weekly
In her newest cookbook, the host of the PBS series Ciao Italia continues to share the breadth and simplicity of authentic Italian cuisine made from fresh, seasonal ingredients, with a focus this time on regional specialties, highlighting the distinctive foods of Southern, Central and Northern Italy and their origins. (For example, according to Esposito, there are no olive trees in Venice, because the area lacks sunshine; therefore, Venetians substitute butter for olive oil in many of their recipes.) These 130 new recipes, which she is promoting concurrently on her TV show, are, for the most part, rustic and unpretentious: foods eaten by real families as part of their daily lives, such as the Venetian dishes Tortellini di Zucca con Rag (Pumpkin-Stuffed Pasta with Meat Sauce) and Cappone Agrodolce (Capon with Sweet-and-Sour Sauce). Yet, at the same time, the recipes have an elegance and complexity of flavor that belie their origin. Scaloppine al Limone e Capperi (Veal Cutlets with Lemon and Caper Sauce) has flavors that are clean and clear; Tuscan Zuppa di Funghi (Mushroom Soup) is concentrated and rich; and Sicilian Biscottini di Vino (Little Wine Cookies) make an unusual and sumptuous accompaniment to a glass of red wine. Fans of her earlier books (Nella Cucina, etc.) and TV series will welcome Esposito's travel stories, family memories and tips, which infuse the recipes with a warm and personal touch. Similar in many ways to her earlier books, Esposito's new offering should appeal to Italian-Americans in search of the traditional foods and flavors of their ancestors. (May) Copyright 2001 Cahners Business Information.
Library Journal
Ciao Italia, Esposito's PBS series, has been on the air for ten years, and this is her sixth cookbook. While her earliest books were about Italian American cooking, this one focuses on regional Italian fare, specifically that of the Veneto, Emilia-Romagna, Tuscany, Campania, and Sicily. There is also a chapter of favorite recipes requested by viewers and another of dishes inspired by her husband's garden. Esposito has many fans, recommending this book for most collections. Copyright 2001 Cahners Business Information.
What People Are Saying
Jacques Pepin
Real Italian Food comes from the home, and Mary Ann Esposito invites us to accompany her on a journey through the authentic home cooking of her favorite regions of Italy. Her food will warm the heart as well as the belly of those who prepare it.
—(Jacques Pepin, author of Jacques Pepin's La Technique Complete and Julia and Jacques Cooking at Home, and host of "Jacques Pepin's Kitchen")
Arthur Schwartz
It is from great colleagues like Mary Ann Esposito that I can learn something new every time I step into my kitchen. She is an indefatigable culinary scout, an acute observer of foodways, and in her newest book she offers so many little-known and scrumptious-sounding Italian regional treasures that I truly can't wait to put on an apron and cook, not to mention sit down with my family and friends and eat.
—(Arthur Schwartz, author of Naples at Table and the host of "Food Talk" on WOR radio New York)
Martin Yan
Another great cookbook from Mary Ann Esposito? Now why am I not surprised? One of these days she may even convince me that noodles actually come from Italy, and not China. Brava, Mary Ann! BravŠ½ssima!
—(Martin Yan, author of Martin Yan's Invitation to Chinese Cooking and Chinese Cooking for Dummies, and host of "Yan Can Cook"
Mario Batali
Mary Ann Esposito has been a pioneer in the world of cooking shows. Ciao Italia is authentic and entertaining, like a great Italian meal, prepared for and eaten with friends and family.
—(Mario Batali, author of Simple Italian Food and Holiday Food, and host of "Molto Mario")
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