Big Flavors from Italian America
Family-Style Favorites from Coast to Coast
An homage to the generous, gutsy, red-sauced family-style cooking born in Italian-American kitchens from coast to coast, with 150 tested-to-perfection recipes that bring the best of the best to your table. Travel with Cook’s Country and savor the homey comforts found in neighborhoods throughout the nation where Italian immigrants set down roots and from these roots produced some of the best eating you’ll find anywhere. This is food we never tire of—simple, hearty weeknight meals, baked pastas and roasts fit for Sunday dinner, and a baker’s assortment of rustic breads and sweets (we’ve even coaxed some heirloom recipes from the families behind landmark restaurants).
What you cook with matters, but head into any grocery store and you’re bound to find a dizzying array of choices for any given ingredient. What’s the best olive oil, spaghetti, canned tomatoes, jarred sauce, or mozzarella? We’ve tested hundreds to find the best tasting ingredients. Eliminated the guesswork and save time and money when you shop with our helpful ingredient spotlights and extended commentary, which you’ll find conveniently located on the recipe pages in your copy of Big Flavors from Italian America.
Some of the recipes you’ll find inside:
Red Sauce Favorites and Beyond
- Chicken Cacciatore
- Fluffy Baked Polenta with Red Sauce
Small Plates, Big Comforts
- Pittsburgh Wedding Soup
- Prosciutto-Wrapped Figs with Gorgonzola
- Garlic Knots
Bring Home the Bakery
- Pistachio Cannoli
Item Number: CL29
Item Weight: 2.1 pounds
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"On the Road" Stories Showcase Regional Gems
Interspersed with the recipes, you’ll be able to follow Cook’s Country Executive Food Editor Bryan Roof as he travels to big cities and small towns in search of local specialties. He brings the recipes back to the test kitchen where the team makes foolproof at-home versions for you.
- Ingredient Information and Recommendations for everything from canned tomatoes (whole, diced, crushed) and cheeses (Asiago, fontina, mascarpone, mozzarella, Parmigiano-Reggiano, Pecorino Romano, provolone, and ricotta) to red wine vinegar, pine nuts, and pancetta are included with recipes
- An Intro Section includes Jack Bishop’s memories of an Italian American Kitchen and Tucker Shaw’s “History of Italian America”
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