Ciao Italia Family Classics: More than 200 Treasured Recipes from Three Generations of Italian Cooks

4 avg rating
( 37 ratings by Goodreads )
 
9780312571214: Ciao Italia Family Classics: More than 200 Treasured Recipes from Three Generations of Italian Cooks
View all copies of this ISBN edition:
 
 

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.

"synopsis" may belong to another edition of this title.

About the Author:

MARY ANN ESPOSITO is the host of the long-running PBS series Ciao Italia. She is the author of eleven successful cookbooks, including Ciao Italia Five-Ingredient Favorites, Ciao Italia Pronto!, and Ciao Italia Slow and Easy. She lives in Durham, New Hampshire, with her husband, Guy.

Excerpt. Reprinted by permission. All rights reserved.:

Italian Pantry Basics
If I could walk into Nonna Saporito’s pantry or Nonna Galasso’s fruit cellar today, I would find the genius behind their everyday cooking, which was based on having key staple ingredients available at all times. My pantry is a lot like theirs, albeit with a few more indulgent ingredients like aceto balsamico tradizionale (artisan-made traditional balsamic vinegar) and dried porcini mushrooms, but in general, what they cooked with, I cook with today and so should you if you want to re-create the flavors of Italian cooking. The list below will get you started but is by no means a complete list; you can always add other ingredients that you use frequently.
Anchovies. Anchovies packed in olive oil and anchovy paste can make a pound of pasta sing as well as provide a depth of added flavor to vegetables and sauces.
Arborio, Carnaroli, or Vialone Nano. These short-grain, starchy northern Italy rice varieties are necessary for making creamy risottos, rice balls (arancine), and other traditional Italian dishes.
Beans. Keep either canned or dried cannellini, fava, chickpea, and lupini beans in your pantry; these are essential in soups and for antipasti and salads.
Capers. Usually packed in salt or brine, capers are the unopened flower buds of a plant that grows in the Mediterranean; they add pungency to sauces for fish, meat, and vegetables.
Cornmeal. You will need good-quality stone-ground cornmeal for making polenta and for use in breads, cookies, and cakes. Regular yellow or white cornmeal is fine, too, but does not have the same texture as the stone-ground.
Dried fruits. Figs, dates, raisins, and candied fruit peels such as orange and lemon are frequently used in baking. Dried citron is also a favorite in many Italian confections such as Neapolitan rice pie.
Flour. Keep several kinds on hand like all-purpose, unbleached flour for making fresh pasta, and bread, pastry, cake, caputo, and semolina flour. If you use a lot of flour, keep it in the refrigerator to prevent it from attracting bugs.
Garlic. Use only fresh, heavy, tight-papered heads and keep them in a cool, dark, airy place. Do not buy prepared jarred garlic; the flavor is nothing like fresh and will kill the taste of what you are preparing.
Grains. Use barley, farro, and wheat berries for soups, stews, and casseroles as well as fillers for vegetables.
Herbs. Dried oregano is the only herb I use in its dried state because of its more pronounced flavor. Other herbs that I always use fresh include flat-leaf parsley, basil, thyme, mint, marjoram, rosemary, and sage.
Lentils. These tiny lens-shaped dried legumes are used in Italian soups, served as an accompaniment to sausage, and are served on their own.
Marinated vegetables. Jarred and marinated vegetables such as olives in brine, red sweet bell peppers, and artichoke hearts all add interest to antipasti and can be used in main dishes and salads.
Mushrooms. Wild, dried porcini are used for sauces, in soups and stews, and with braised meats and polenta. When reconstituted they have a meaty texture and woodsy flavor.
Nuts. Almonds, pine nuts, hazelnuts, and walnuts are the nuts most frequently used in Italian baked goods, stuffings, and breads. Like flour, once they are opened, store them in the refrigerator.
Olive oil. The cornerstone of Italian cooking, olive oil is used for everything from light sautéeing to mixing into salads to drizzling over meats, vegetables, and fish. There are many regional types. They range from thick green to pale gold in color, and from spicy and dense to fruity and light in flavor. Be sure to read the labels; extra virgin means the first, cold pressing and less than 1 percent oleic acid. Store olive oil in a cool, dark place. Don’t keep it longer than a year, after which it may become rancid.
Onions. Common yellow onions, as well as red onions and small onions called cippoline, are essential to most Italian cooking. Store them like garlic.
Pasta. Dried pastas made from semolina, a hard wheat durum flour, range in types from small cuts for soup like ditalini or orzo to short cuts like rigatoni and penne to longer cuts like spaghetti and pappardelle.
Sardines. Small canned fish packed in olive oil are used to make sauces or as a flavor base for many dishes.
Tomato paste. Add to soups, stews, and sauces. Hot red pepper paste is great when you want to add a little heat to a dish.
Tomatoes. Stock canned plum San Marzano tomatoes for making sauces or adding to stews and soups.
Tuna. Use good-quality tuna packed in olive oil for tossing with pasta or as part of an antipasto.
Vinegars. Use white, red wine, and commercially made balsamic vinegars for salads, deglazing pans, and boosting flavor. Traditional balsamic vinegar (aceto balsamico tradizionale) is made in Modena and aged in wooden barrels. It is very concentrated and should be used as a condiment, never in cooking. It is usually drizzled over Parmigiano-Reggiano cheese slivers or served over fresh strawberries and figs. Its flavor is intense, its color dark, and its consistency that of syrup.
Yeast. For pizza and bread, include Fleischmann’s pizza crust yeast, active dry yeast, and rapid rise yeast in your pantry. Yeast should be stored in the refrigerator.

WHERE’S MY CHEESE?

     Let’s face it: artisan-made imported Italian cheeses are expensive. But the good thing is that you only need a little bit to enjoy on its own or make the dish you are preparing truly sing. What I want to stress to you is that imitation cheese has no place in any of the recipes in this book. And there are many imitations out there, so beware! My best advice is to always buy Italian cheeses cut from the wheel. That is your guarantee that you are getting an authentic product because the markings on the rinds will identify them. If you buy grated cheese, or cheese with no markings, you might be paying top dollar for imitation cheese.
     There are many regional Italian cheeses available, but the two most popular aged cheeses found in American kitchens are Parmigiano-Reggiano and pecorino. There are also fresh cheeses like mozzarella and ricotta that are used frequently in many of the recipes in this book. You will find more detailed descriptions of pecorino cheese and Parmigiano-Reggiano.
     Here are some others that I like to use, but by no means are these all of them! The last time I checked there were well over four hundred types of Italian cheese. Thirty-nine of those cheeses have been given DOP status according to the 2010 GAIN (Global Agricultural Information Network) report. Some of the cheeses listed here have been granted DOP status by the European Union. DOP means Denominazione Origine Protetta and indicates food products with particular characteristics that are made in a particular geographic location with specific ingredients and time-tested methods. The EU guarantees their authenticity against competing imitations sold as Italian products. Not every cheese receives this designation.
Asiago. A straw-yellow color, asiago is a semihard cow’s milk cheese from the Veneto region. It has a dark glossy blackish coating and is similar to Swiss cheese with many tiny holes. It has a nutty flavor. There are two types: Pressato, which is fresh and mild in flavor with a whitish color, and mature Asiago d’Allevo, which is yellow and has a grainy texture. This is a great table cheese as well as when used in cooking. This cheese is called mezzano at six months of aging, vecchio at one year, and stravecchio after two years.
Burrata. A type of mozzarella made in Puglia that is filled with cream and bits of mozzarella that is very soft and delicate. It is best eaten on its own with some crusty bread.
Fontina. A semisoft white cow’s milk cheese with a brownish rind from the Val d’Aosta in northern Italy. It is a great melting cheese. One of its classic uses is for fonduta (Italian fondue). It is also a great cheese for making a creamy sauce.
Gorgonzola dolce. A cow’s milk cheese from Lombardy, Gorgonzola dolce is a blue cheese with a sharp taste that makes it a wonderful eating cheese but also good in fillings and sauces. There is also a drier, crumblier version called Gorgonzola piccante or forte.
Montasio. A cow’s milk cheese from Friuli, Montasio is available fresh, semi-aged, and aged. It is made from two milkings and is partially skimmed. It was originally made by monks. When fresh it is soft and delicate tasting. As it ages it becomes sharper in taste. A great cheese to accompany fruit, especially pears.
Mozzarella di bufala. From the region of Campania, mozzarella di bufala is made from buffalo milk, while fior di late is made from cow’s milk. Both these cheeses belong to the pasta filata family of cheeses. Pasta filata is a term that means “spun paste” because the curds are stretched by hand and formed into a soft, fresh cheese that is very perishable and best eaten as the Italians say “da giornata” (the day it is made).
Pecorino. A name given to cheese made from sheep’s milk, Pecorino comes from the word pecora for sheep. It has been produced for centuries as is evidenced by a reference to it by Lucio Columella, an important writer on Roman agriculture, who wrote the fifteenth century treatise De Re Rustica:
The milk is usually curdled with lamb or kid rennet, though one can use wild thistle blossoms, càrtame, or fig sap. The milk bucket, when it is filled, must be kept warm, though it mustn’t be set by the fire, as some would, nor must it be set too far from it, and as soon as the curds form they must be transferred to baskets or molds: Indeed, it’s essent...

"About this title" may belong to another edition of this title.

Top Search Results from the AbeBooks Marketplace

1.

Esposito Mary Ann
Published by MacMillan Publishers
ISBN 10: 0312571216 ISBN 13: 9780312571214
New Quantity Available: 10
Seller:
INDOO
(Avenel, NJ, U.S.A.)
Rating
[?]

Book Description MacMillan Publishers. Condition: New. Brand New. Seller Inventory # 0312571216

More information about this seller | Contact this seller

Buy New
US$ 26.50
Convert currency

Add to Basket

Shipping: US$ 3.60
Within U.S.A.
Destination, rates & speeds

2.

Esposito, Mary Ann
Published by St. Martin's Press
ISBN 10: 0312571216 ISBN 13: 9780312571214
New Hardcover Quantity Available: > 20
Seller:
Mediaoutlet12345
(Springfield, VA, U.S.A.)
Rating
[?]

Book Description St. Martin's Press. Hardcover. Condition: New. 0312571216 *BRAND NEW* Ships Same Day or Next!. Seller Inventory # NATARAJB1FI1304459

More information about this seller | Contact this seller

Buy New
US$ 28.22
Convert currency

Add to Basket

Shipping: US$ 3.99
Within U.S.A.
Destination, rates & speeds

3.

Esposito, Mary Ann
ISBN 10: 0312571216 ISBN 13: 9780312571214
New Quantity Available: 1
Seller:
Paperbackshop-US
(Wood Dale, IL, U.S.A.)
Rating
[?]

Book Description 2011. HRD. Condition: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Seller Inventory # KB-9780312571214

More information about this seller | Contact this seller

Buy New
US$ 28.44
Convert currency

Add to Basket

Shipping: US$ 3.99
Within U.S.A.
Destination, rates & speeds

4.

Esposito, Mary Ann
Published by St. Martin's Press 2011-01-01 (2011)
ISBN 10: 0312571216 ISBN 13: 9780312571214
New Hardcover Quantity Available: 7
Seller:
BookOutlet
(Thorold, ON, Canada)
Rating
[?]

Book Description St. Martin's Press 2011-01-01, 2011. Hardcover. Condition: New. Hardcover. Publisher overstock, may contain remainder mark on edge. Seller Inventory # 9780312571214B

More information about this seller | Contact this seller

Buy New
US$ 27.84
Convert currency

Add to Basket

Shipping: US$ 6.00
From Canada to U.S.A.
Destination, rates & speeds

5.

Mary Ann Esposito
Published by St. Martin's Press (2011)
ISBN 10: 0312571216 ISBN 13: 9780312571214
New Hardcover Quantity Available: 1
Seller:
Ergodebooks
(RICHMOND, TX, U.S.A.)
Rating
[?]

Book Description St. Martin's Press, 2011. Hardcover. Condition: New. Seller Inventory # DADAX0312571216

More information about this seller | Contact this seller

Buy New
US$ 30.66
Convert currency

Add to Basket

Shipping: US$ 3.99
Within U.S.A.
Destination, rates & speeds

6.

Mary Ann Esposito
Published by St. Martin's Press (2011)
ISBN 10: 0312571216 ISBN 13: 9780312571214
New Hardcover Quantity Available: 1
Seller:
Irish Booksellers
(Portland, ME, U.S.A.)
Rating
[?]

Book Description St. Martin's Press, 2011. Condition: New. book. Seller Inventory # M0312571216

More information about this seller | Contact this seller

Buy New
US$ 35.45
Convert currency

Add to Basket

Shipping: US$ 3.27
Within U.S.A.
Destination, rates & speeds

7.

Mary Ann Esposito
Published by St. Martin's Press, United States (2011)
ISBN 10: 0312571216 ISBN 13: 9780312571214
New Hardcover Quantity Available: 1
Seller:
Book Depository International
(London, United Kingdom)
Rating
[?]

Book Description St. Martin's Press, United States, 2011. Hardback. Condition: New. Language: English. Brand new Book. 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 AmericaOn 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 MadeleinesGeorgeously 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. Seller Inventory # AAC9780312571214

More information about this seller | Contact this seller

Buy New
US$ 43.65
Convert currency

Add to Basket

Shipping: FREE
From United Kingdom to U.S.A.
Destination, rates & speeds

8.

Mary Ann Esposito
Published by St. Martin's Press, United States (2011)
ISBN 10: 0312571216 ISBN 13: 9780312571214
New Hardcover Quantity Available: 1
Seller:
Book Depository International
(London, United Kingdom)
Rating
[?]

Book Description St. Martin's Press, United States, 2011. Hardback. Condition: New. Language: English. Brand new Book. 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 AmericaOn 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 MadeleinesGeorgeously 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. Seller Inventory # AAS9780312571214

More information about this seller | Contact this seller

Buy New
US$ 44.55
Convert currency

Add to Basket

Shipping: FREE
From United Kingdom to U.S.A.
Destination, rates & speeds

9.

Mary Ann Esposito
Published by St. Martin's Press, United States (2011)
ISBN 10: 0312571216 ISBN 13: 9780312571214
New Hardcover Quantity Available: 1
Seller:
The Book Depository
(London, United Kingdom)
Rating
[?]

Book Description St. Martin's Press, United States, 2011. Hardback. Condition: New. Language: English. Brand new Book. 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 AmericaOn 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 MadeleinesGeorgeously 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. Seller Inventory # AAC9780312571214

More information about this seller | Contact this seller

Buy New
US$ 45.06
Convert currency

Add to Basket

Shipping: FREE
From United Kingdom to U.S.A.
Destination, rates & speeds

10.

Mary Ann Esposito
Published by St. Martin's Press, United States (2011)
ISBN 10: 0312571216 ISBN 13: 9780312571214
New Hardcover Quantity Available: 1
Seller:
The Book Depository
(London, United Kingdom)
Rating
[?]

Book Description St. Martin's Press, United States, 2011. Hardback. Condition: New. Language: English. Brand new Book. 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 AmericaOn 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 MadeleinesGeorgeously 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. Seller Inventory # AAS9780312571214

More information about this seller | Contact this seller

Buy New
US$ 45.60
Convert currency

Add to Basket

Shipping: FREE
From United Kingdom to U.S.A.
Destination, rates & speeds

There are more copies of this book

View all search results for this book