Download PDF , by Giada De Laurentiis
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, by Giada De Laurentiis
Download PDF , by Giada De Laurentiis
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Product details
File Size: 30891 KB
Print Length: 241 pages
Page Numbers Source ISBN: 0307346587
Publisher: Clarkson Potter (November 1, 2011)
Publication Date: November 1, 2011
Sold by: Random House LLC
Language: English
ASIN: B007F43HZ4
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I have an automatic pasta maker and wanted some inspiration for new dishes in which I could utilize it. Although this doesn't get me that creative with the pasta dough recipes at all as it is really a primer on what to do after you have dough--as in store bought or homemade, it really has some fantastic recipes that utilize a multitude of pastas and pasta shapes.(The Complete Book of Pasta is better if you want to start from scratch but don't pass up this book if that is what you are looking for, this one gives you great dishes and is a must for an Italian dish lover)What shines in the book are the creative takes on pasta such as Tagliatelle with short rib ragu, Butternut Tortelloni with Cranberry Walnut Salad, Spaghetti with Pino Grigio and Seafood, Toasted Ciabatta toasts with Balsamic Syrup, Champagne Risotto, Linguini and Lobster Fra Diovolo, Shrimp Lasagna Rolls with Creamy Marinara...you get the picture...such a variety of simple such as baked macaroni casserole to more gourmet and everything from light dishes, to hearty ones to appetizers etc.What's nice is she even gives you full menus such as suggested items for a party with kids, or a feast for Christmas Eve...no need to think of what will pair well together, the thinking is done for you.I find myself reaching for this cookbook often for dinner parties. It seems to have the kind of things that everyone loves but that look beautiful when plated. And, best yet, that taste amazing.
I confess that my husband and I have something of a cookbook fetish. We have, however, invested in some books that didn't prove worthwhile and so before shelling out the money for Giada's books, I decided I would check them out from the library, make some recipes, and go from there. I wanted to know if the recipes were as good as she makes them look on the show and if, upon tasting it, my husband and I would have expressions on our faces that mirror the food ecstasy Giada seems to experience. The answer to that question: Oh, yes! Today I've ordered all three of her books because I simply can't imagine living without them and not being able to make her delicious, heavenly recipes whenever I want. Here are my thoughts on a few of the recipes:Rigatoni with Sausage, Peppers, and Onions - I come from an Italian family and grew up with Italian sausage on the grill, peppers and onions served alongside. I've never had it with pasta before but Giada's recipe is divine. I used chicken Italian sausage rather than the turkey and this dish was so tasty that I could hardly wait to eat the leftovers the next day.Roman-Style Fettuccine with Chicken - This was another hit that even my rather picky daughter liked. The sweetness of the peppers blends well with the mustardy tang of the capers. The chicken was juicy and delicious and the sauce perfectly seasoned.Turkey and Artichoke Stuffed Shells - My four-year-old daughter loved this one so much that as she was eating it, she was asking when we could have it again. I found the yield to be much higher than indicated in the recipe but this was a bonus as I was able to make an extra tray of the shells, freeze them, and then pop them into the oven one night for a quick dinner. The dish is savory and delicious and tastes very rich--even when using all white meat ground turkey.Linguine and Lobster Fra Diavolo - My husband raved about this one and positively devoured it. I'm not as big of a seafood fan as he is but I liked it as well. It has a very nice bite to it and is surprisingly spicy for a dish with just a bit of red pepper. The cognac really brought out the bite of the pepper.Basic Marinara - This is a tasty basic sauce that is easy to make and just takes a bit of time for the simmering. We made a double batch and frozen it and it was very good when thawed and used to make a quick baked penne with some mozzarella.
Giada De Laurentiis has become quite well known as a result of her expertise in cooking. This cookbook is another among a number that she has authored. And it is a nice addition to the collection of cookbooks "out there."We do a lot of pasta cooking and Italian cooking at home. We cook up a "gravy" each Sunday (tomato sauce and accompanying herbs and goodies). The recipes in this book will be solid additions to our repertoire.The book begins with a nice, brief essay on the nature of pasta, concluding with the author's "Top 10 Pasta-Cooking Tips" (e.g., always cook pasta in a big enough pot; don't add olive oil while cooking; make sure that the end product is al dente; don't overdo portions when serving; etc.). The introductory part of the book concludes with a "dictionary" of types of pasta, from capellini/angel hair to spaghetti.The first section of the book is what she calls "Pasta Go-Withs," antipasto, appetizers, side dishes. One dish in this section that resonates with me: "Sautéed spinach with red onion" (page 58). Easy to make and tasty! Ingredients are straightforward; the instructions are pretty easy to follow. A good antipasto is always a nice accompaniment to a meal. On page 81, the author presents a nice antipasto salad, complete with pasta (in this instance, fusilli).Pasta main dishes? Some that strike my fancy: Roman-style fettuccine with chicken; Linguine with butter, pecorino, arugula, and black pepper; Spaghetti with sautéed onions and marjoram; Mini penne with parmesan chicken.Sauces? I like marinara. The author provides her recipe for this redoubtable treat on page 224. Dressings? Take a look at her Roasted garlic vinaigrette on page 228.All in all, for those who like pasta dishes, this is a very nice addition to one's culinary library.
This cookbook is filled with mouth-watering pasta recipes--from appetizers through salads, quick and easy main courses, sides, and more complicated dishes. It's an easy cookbook to love.
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