A beautifully conceived cookbook representing the best of Italian cooking brought to us by the trusted host of the longest-running television cooking show in America
On Ciao Italia, which has been airing on PBS for more than twenty years, Mary Ann Esposito has taught millions of fans how to cook delicious, authentic Italian dishes. In her previous books, she has shown us how to make a quick meal with just five ingredients, helped us get dinner on the table in just thirty minutes, and encouraged us to slow down and take it easy in the kitchen while re-creating the rich aromas of Italy. Now Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes. They represent traditional, everyday foods that she regards as culinary royalty—always admired, respected, and passed down through generations. Even better, they are easy to make and guaranteed to please. You'll be dog-earing the pages to try such classics as:
- Sicilian Rice Balls
- Spaghetti with Tuna, Capers, and Lemon
- Risotto with Dried Porcini Mushrooms
- Lasagna Verdi Bologna Stylegnese
- Homemade Italian Sweet Sausage
- Veal Cutlet Sorrento Style
- Roasted Sea Bass with Fennel, Oranges, and Olives
- Almond Cheesecake
- Orange-Scented Madeleines
Georgeously designed with appetizing full-color photographs of recipes and homespun essays about Italian cooking and family traditions throughout, Ciao Italia Family Classics will have fans old and new pulling it off the shelf again and again.
Host of the PBS series Ciao Italia and author of 11 previous cookbooks, Esposito has been demystifying rustic cooking from her ancestral homeland for decades. In this volume, which compiles favorite recipes passed down from her grandmothers and mother, Esposito argues for a return to the family dinner table, where meals are shared alongside memories and the traditional Italian values of food and togetherness are celebrated. Following a brief primer on the Italian pantry, the book opens up into an expansive collection of recipes from antipasti to dolce. Standards like baked ziti with meatballs, and chicken cutlets with Marsala wine and mushrooms, appear alongside Esposito's own innovative creations like fava bean and parmigiano-reggiano cheese cylinders, and watermelon and strawberry salad. There are even a few homey American-style dishes like a chiffon cake with lemon curd. Recipes are unintimidating and Esposito's interwoven narratives are by turns personal and educational. While it breaks no new ground, this book will be welcomed by Esposito's fans, and it will make a useful guide for anyone new to Italian cookery. Photos.