Big Flavors from Italian America: Family-Style Favorites from Coast to Coast

by America's Test Kitchen (Editor)

Overview

Celebrate the generous, comforting red sauce cooking that defines Italian America.

Dig into the best of Italian American cooking with recipes that would make any nonna proud. Bubbling lasagna and drop meatballs are hard to resist, but save room for Braciole and Chicken Scarpariello. Then go on the road to discover dishes from humble delis and hole-in-the-wall restaurants, like Philadelphia Pork Sandwiches, Eggplant Pecorino, and Utica Greens. Learn the tricks behind pizzas from Detroit, Chicago, and St. Louis. Finally, bring home the bakery (and street fair) with garlic knots and zeppole.

Product Details

ISBN-13:	9781945256806
Publisher:	America's Test Kitchen
Publication date:	01/28/2020
Sold by:	Penguin Random House Publisher Services
Format:	eBook
Pages:	288
File size:	103 MB
Note:	This product may take a few minutes to download.

About the Author

America’s Test Kitchen is well-known for its top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and cooking school. The highly reputable and recognizable brands of America’s Test Kitchen, Cook’s Illustrated, and Cook’s Country are the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!

Editorial Reviews

01/20/2020

America’s Test Kitchen diligently digs into red-sauce favorites in this fun and flavorful collection. Suitably for the homey cuisine, many recipes are simple—meatball subs are assembled on store-bought rolls, possibly using jarred tomato sauce, but a helpful sidebar offers tips for selecting the best sauce available. A contextual overview by Cook’s Country editor Tucker Shaw; profiles of figures such as Phil DiGirolamo, who owns a casual fish market and restaurant; and a talk with Basil DeLuca of Philadelphia’s Villa di Roma, who makes 145 meatballs a day, infuse some personality into the somewhat predictable proceedings. Indeed, it’s the regional details that are most intriguing. A chapter on pizza outlines the differences between New York thin-crust, Chicago deep-dish, and unleavened Saint Louis pies. The editors provide clever tips throughout: for pasta alla Norma, zap eggplant in the microwave to dry it before frying, and use slices of tenderloin pounded thin for pork Milanese. The book ends with a section on desserts that includes a recipe for fried zeppole—popular at New York City’s San Gennaro Festival—and rainbow cookies, which are “meant to look like miniature Italian flags” and treated to a chocolate topping. This is an exercise in nostalgia, but a successful one. (Jan.)

Publishers Weekly

“America’s Test Kitchen diligently digs into red-sauce favorites in this fun and flavorful collection. Suitably for the homey cuisine, many recipes are simple—meatball subs are assembled on store-bought rolls, possibly using jarred tomato sauce, and a helpful sidebar offers tips for selecting the best sauce available…This is an exercise in nostalgia, but a successful one.” — Publisher's Weekly

From the Publisher

03/01/2020

Nostalgia merges with history and family in this latest from America's Test Kitchen (ATK) to bring out the flavors that one remembers from the past. Recipes begin with a section, "why this recipe works," as a way to introduce the ATK process. Detroit pizza, Philadelphia tomato pie, and St. Louis pizza, among others, round out the pizza section. Many variations of pasta are considered, including spaghetti aglio e olio and spaghetti with fresh clams. The editors also profile relevant businesses. La Campagna from Westlake, OH, offers its signature eggplant pecorino recipe. Specific brands of ingredients, including giardiniera, prosciutto, and cheese are recommended. Dishes that range from appetizers (marinated olives) through desserts (zeppoles) are featured throughout, and full-color photographs emphasize the tasty options. VERDICT Public libraries can expand their collection with this guide by serving both fans of Italian food and America's Test Kitchen. Easy-to-make recipes abound and the nod to regionalism is an intriguing, exciting angle.—Barbara Kundanis, Longmont P.L., CO

Library Journal