Italian American (Red Sauce Classics and New Essentials: A Cookbook)
List Price:
$35.00
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Product Details
Author:
Angie Rito, Scott Tacinelli, Jamie Feldmar
Format:
Hardcover
Pages:
320
Publisher:
Clarkson Potter/Ten Speed (October 26, 2021)
Language:
English
ISBN-13:
9780593138007
ISBN-10:
0593138007
Weight:
43.6oz
Dimensions:
7.74" x 10.26" x 1.08"
File:
RandomHouse-PRH_Book_Company_PRH_PRT_Onix_full_active_D20260405T163401_155746729-20260405.xml
Folder:
RandomHouse
List Price:
$35.00
As low as:
$26.95
Publisher Identifier:
P-RH
Discount Code:
A
Case Pack:
12
QuickShip:
Yes
Audience:
General/trade
Country of Origin:
China
Pub Discount:
65
Imprint:
Clarkson Potter
Overview
Reimagine Italian-American cooking, with more than 125 recipes rich with flavor and nostalgia from the celebrated husband-and-wife chef team of Michelin-starred Don Angie in New York City.
NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY TASTE OF HOME • “Every bit of warmth and hospitality that you feel when you walk into Don Angie pours out of every page of this magical book.”—Michael Symon
The words “red sauce” alone conjure images of an Italian-American table full of antipasti, both hot and cold, whisked off to make room for decadent baked pastas topped with molten cheese, all before a procession of chicken parm or pork chops all pizzaiola—and we haven’t even gotten to dessert. It’s old-school cooking beloved by many and imbued with a deep sense of family.
In Italian American, Angie Rito and Scott Tacinelli, the chefs of critically acclaimed Don Angie in New York City’s West Village, reinvigorate the genre with a modern point of view that proudly straddles the line between Italian and American. They present family classics passed down through generations side-by-side with creative spins and riffs inspired by influences both old and new. These comforting dishes feel familiar but are far from expected, including their signature pinwheel lasagna, ribs glazed with orange and Campari, saucy shrimp parm meatballs, and a cheesy, bubbling gratin of broccoli rabe and sharp provolone.
Full of family history and recipes that will inspire a new generation, Italian American provides an essential, spirited introduction to an unforgettable way of cooking.
NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY TASTE OF HOME • “Every bit of warmth and hospitality that you feel when you walk into Don Angie pours out of every page of this magical book.”—Michael Symon
The words “red sauce” alone conjure images of an Italian-American table full of antipasti, both hot and cold, whisked off to make room for decadent baked pastas topped with molten cheese, all before a procession of chicken parm or pork chops all pizzaiola—and we haven’t even gotten to dessert. It’s old-school cooking beloved by many and imbued with a deep sense of family.
In Italian American, Angie Rito and Scott Tacinelli, the chefs of critically acclaimed Don Angie in New York City’s West Village, reinvigorate the genre with a modern point of view that proudly straddles the line between Italian and American. They present family classics passed down through generations side-by-side with creative spins and riffs inspired by influences both old and new. These comforting dishes feel familiar but are far from expected, including their signature pinwheel lasagna, ribs glazed with orange and Campari, saucy shrimp parm meatballs, and a cheesy, bubbling gratin of broccoli rabe and sharp provolone.
Full of family history and recipes that will inspire a new generation, Italian American provides an essential, spirited introduction to an unforgettable way of cooking.
