GIVEAWAY ENDEDGIADA AT HOME
BY GIADA DE LAURENTIS
ABOUT THE BOOK:
Since her debut on Food Network in 2002 with the hit program Everyday Italian, Giada De Laurentiis has been enticing Americans with her updated twists on Italian favorites. Her dedication to ease, healthfulness, and—above all else—flavor have won her a permanent place in the hearts of home cooks. In Giada at Home, she shares a personal look into how she cooks for those dearest to her, with simple recipes inspired by her television show of the same name.
Born in Italy, Giada was raised in Los Angeles by a gregarious Italian family. While her grandmother, aunt, and mother brought her up on generations-old recipes, Giada also became enamored with the bright and clean flavors of California’s abundant seasonal fruits and vegetables. Giada at Home presents recipes from both traditions, all with Giada’s signature style. She shares classic Italian recipes passed down through the years, like cheese-stuffed dates wrapped in salty prosciutto, creamy risotto with the earthy and deep flavors of mushrooms and gorgonzola, and lamb chops basted with honey and balsamic vinegar. New family favorites include grilled asparagus and melon, game hens roasted with citrus and herbs, and a sorbet made with pomegranate and mint, all bursting with fresh, vibrant flavors.
No meal would be complete without the company of family and Giada particularly enjoys bringing her loved ones together over meals. For the first time, she incorporates her go-to brunch recipes—what she cooks when setting up a feast on her back patio for everyone on weekend mornings—from Jade-approved Panini, with gooey mozzarella, luscious raspberries, and a sprinkling of brown sugar, to Todd’s favorite pancetta-studded waffles scented with cinnamon.
No matter which recipe you choose—classic or contemporary—Giada at Home makes gathering the favorite people in your life for fabulous weeknight meals and family celebrations delicious and easy.
ABOUT THE AUTHOR:
GIADA DE LAURENTIIS is the Emmy-winning star of Food Network’s Everyday Italian, Giada's Weekend Getaways, and Giada at Home; a contributing correspondent for NBC’s Today; and the author of four New York Times bestselling cookbooks. She attended the Cordon Bleu in Paris and worked at Wolfgang Puck’s Spago restaurant in Los Angeles before starting her own catering company, GDL Foods. Born in Rome, she grew up in Los Angeles, where she now lives with her husband, Todd, and their daughter, Jade
MY REVIEW:
GIADA AT HOME is the latest cookbook from Food Network Star and Chef, Giada De Larentiis. Subtitled “Family Recipes from Italy and California”, the book is indeed a family affair. As Giada writes in the introduction to this strikingly photographed, easy to follow cookbook, that “to find the best food in Italy you need to be invited to someone’s house for a home-cooked meal.” She goes on to explain that this “old world” cooking is what really is the basis of her own cooking staples. The book is well organized and divided into: appetizers; soups & sandwiches; pasta & grains; meat, poultry & fish; vegetables & salads; desserts; and brunch.
In the appetizer section, Giada explains how most of us think of that being something special we eat in a restaurant or elaborately prepared. However, in Italian families it is a normal thing to serve and very simple, usually a bite or two, perhaps on crusty toasted bread, or vegetable based. Known as antipasti, the ones in GIADA AT HOME include so many easy to prepare and some that got my immediate attention were Italian Fried Olives, Tomato Basil Tartlets, and Stuffed Baby Peppers. The recipes that go with them all look wonderful and the Italian Fried Olives were easy enough for even me to make. Basically stuffed with a cheese and herb mix, rolled in an egg and bread crumbs, then fried in good olive oil for about 45 seconds. Ah, perfect Italian Fried Olives--who knew?! Hint about frying: drop a cube of bread in the olive oil and when it browns in about 3 minutes, the oil is ready!
For the other categories, let me just entice you with the names of a couple of recipes I found tempting in each category, and you will find MANY more on your own.
SOUPS & SANDWICHES: (Italians are not big sandwich eaters but rather munch on them between meals)
GIVEAWAYSince her debut on Food Network in 2002 with the hit program Everyday Italian, Giada De Laurentiis has been enticing Americans with her updated twists on Italian favorites. Her dedication to ease, healthfulness, and—above all else—flavor have won her a permanent place in the hearts of home cooks. In Giada at Home, she shares a personal look into how she cooks for those dearest to her, with simple recipes inspired by her television show of the same name.
Born in Italy, Giada was raised in Los Angeles by a gregarious Italian family. While her grandmother, aunt, and mother brought her up on generations-old recipes, Giada also became enamored with the bright and clean flavors of California’s abundant seasonal fruits and vegetables. Giada at Home presents recipes from both traditions, all with Giada’s signature style. She shares classic Italian recipes passed down through the years, like cheese-stuffed dates wrapped in salty prosciutto, creamy risotto with the earthy and deep flavors of mushrooms and gorgonzola, and lamb chops basted with honey and balsamic vinegar. New family favorites include grilled asparagus and melon, game hens roasted with citrus and herbs, and a sorbet made with pomegranate and mint, all bursting with fresh, vibrant flavors.
No meal would be complete without the company of family and Giada particularly enjoys bringing her loved ones together over meals. For the first time, she incorporates her go-to brunch recipes—what she cooks when setting up a feast on her back patio for everyone on weekend mornings—from Jade-approved Panini, with gooey mozzarella, luscious raspberries, and a sprinkling of brown sugar, to Todd’s favorite pancetta-studded waffles scented with cinnamon.
No matter which recipe you choose—classic or contemporary—Giada at Home makes gathering the favorite people in your life for fabulous weeknight meals and family celebrations delicious and easy.
ABOUT THE AUTHOR:
GIADA DE LAURENTIIS is the Emmy-winning star of Food Network’s Everyday Italian, Giada's Weekend Getaways, and Giada at Home; a contributing correspondent for NBC’s Today; and the author of four New York Times bestselling cookbooks. She attended the Cordon Bleu in Paris and worked at Wolfgang Puck’s Spago restaurant in Los Angeles before starting her own catering company, GDL Foods. Born in Rome, she grew up in Los Angeles, where she now lives with her husband, Todd, and their daughter, JadeMY REVIEW:
GIADA AT HOME is the latest cookbook from Food Network Star and Chef, Giada De Larentiis. Subtitled “Family Recipes from Italy and California”, the book is indeed a family affair. As Giada writes in the introduction to this strikingly photographed, easy to follow cookbook, that “to find the best food in Italy you need to be invited to someone’s house for a home-cooked meal.” She goes on to explain that this “old world” cooking is what really is the basis of her own cooking staples. The book is well organized and divided into: appetizers; soups & sandwiches; pasta & grains; meat, poultry & fish; vegetables & salads; desserts; and brunch.
In the appetizer section, Giada explains how most of us think of that being something special we eat in a restaurant or elaborately prepared. However, in Italian families it is a normal thing to serve and very simple, usually a bite or two, perhaps on crusty toasted bread, or vegetable based. Known as antipasti, the ones in GIADA AT HOME include so many easy to prepare and some that got my immediate attention were Italian Fried Olives, Tomato Basil Tartlets, and Stuffed Baby Peppers. The recipes that go with them all look wonderful and the Italian Fried Olives were easy enough for even me to make. Basically stuffed with a cheese and herb mix, rolled in an egg and bread crumbs, then fried in good olive oil for about 45 seconds. Ah, perfect Italian Fried Olives--who knew?! Hint about frying: drop a cube of bread in the olive oil and when it browns in about 3 minutes, the oil is ready!
For the other categories, let me just entice you with the names of a couple of recipes I found tempting in each category, and you will find MANY more on your own.
SOUPS & SANDWICHES: (Italians are not big sandwich eaters but rather munch on them between meals)
- Lemon Chicken Soup with Spaghetti
- Zucchini and Olive Pizza
- Mini Italian Pub Burgers
- Rigatoni with Creamy Mushroom Sauce
- Brown Butter Risotto with Lobster
- Cheesy Baked Farro (you could substitute barley and it is the Italian Mac & Cheese)
- Chianti Marinated Beef Stew
- Turkey Meatloaf with Feta and Sun-Dried Tomatoes
- Grilled Salmon with Citrus Salsa Verde
- Skewered Greek Salad
- Vegetable Parmesan
- Grilled Asparagus with Melon Salad
- Espresso Chip Meringues
- Raspberry Pound Cake with Vin Santo Cream
- Lemon Hazelnut Tiramisu
- Baked Provolone and Sausage Frittata
- Pancetta and Cinnamon Waffles
- Blueberry and Mascarpone Turnovers
THANKS TO ALLISON AND THE
GOOD FOLKS AT CLARKSON POTTER
AND RANDOM HOUSE PUBLISHING,
I HAVE 1 COPY OF THIS WONDERFUL
BOOK TO GIVE AWAY. HERE IS WHAT
YOU NEED TO DO TO WIN A COPY!
GOOD FOLKS AT CLARKSON POTTER
AND RANDOM HOUSE PUBLISHING,
I HAVE 1 COPY OF THIS WONDERFUL
BOOK TO GIVE AWAY. HERE IS WHAT
YOU NEED TO DO TO WIN A COPY!
--U.S. RESIDENTS ONLY
--NO P. O. BOXES
---INCLUDE YOUR EMAIL ADDRESS
IN CASE YOU WIN!
--ALL COMMENTS MUST BE SEPARATE TO
COUNT AS MORE THAN ONE!
HOW TO ENTER:
--NO P. O. BOXES
---INCLUDE YOUR EMAIL ADDRESS
IN CASE YOU WIN!
--ALL COMMENTS MUST BE SEPARATE TO
COUNT AS MORE THAN ONE!
HOW TO ENTER:
+1 MORE ENTRY: COMMENT ON SOMETHING YOU FOUND INTERESTING ABOUT THIS BOOK FROM THE REVIEW ABOVE
+1 MORE ENTRY: COMMENT IF YOU FOLLOW MY BLOG AND TELL HOW. EACH WAY YOU FOLLOW, IF ENTERED SEPARATELY, CAN COUNT AS ANOTHER ENTRY AND MORE CHANCES TO WIN!
+1 MORE ENTRY: BLOG, SHARE ON FACEBOOK, OR TWEET ABOUT THIS GIVEAWAY AND LEAVE A LINK I CAN FOLLOW IN THE ENTRY
GIVEAWAY ENDS AT
6 PM, EST, APRIL 20!
