The Frittata Affair: Adventures in Four-Star Dining at Home Review

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(More customer reviews)This fun book full of wonderful Northern Italian recipes has re-ignited my interest in cooking.
Susan Chan Egan

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The Love Goddess' Cooking School Review

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(More customer reviews)Melissa Senate's latest is a delightful story of a brokenhearted young woman's longing to find her place in the world. Though Holly Maquire has suffered several crushing losses, she's determined to change her life. Believing she can learn the secrets of her grandmother's recipes and therefore preserve her legacy of magical Italian cooking, Holly sets off on a new venture that she's ill prepared to handle. But with dogged determination and a few new friends, Holly grows and learns and ultimately surprises herself.
Sprinkled with a bit of old-world superstition, The Love Goddess' Cooking School is a charming novel that explores the mess we all can create in our lives and in our kitchens.

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Camilla's Cucinotta: Italian Cooking Classes. Fresh take-home pastas & sauces daily. Benvenuti! (Welcome!) Holly Maguire's grandmother Camilla was the Love Goddess of Blue Crab Island, Maine--a Milanese fortune-teller who could predict the right man for you, and whose Italian cooking was rumored to save marriages. Holly has been waiting years for her unlikely fortune: her true love will like sa cordula, an unappetizing old-world delicacy. But Holly can't make a decent marinara sauce, let alone sa cordula. Maybe that's why the man she hopes to marry breaks her heart. So when Holly inherits Camilla's Cucinotta, she's determined to forget about fortunes and love and become an Italian cooking teacher worthy of her grandmother's legacy. But Holly's four students are seeking much more than how to make Camilla's chicken alla Milanese. Simon, a single father, hopes to cook his way back into his daughter's heart. Juliet, Holly's childhood friend, hides a painful secret. Tamara, a serial dater, can't find the love she longs for. And twelve-year-old Mia thinks learning to cook will stop her dad, Liam, from marrying his phony lasagna-queen girlfriend. As the class gathers each week, adding Camilla's essential ingredients of wishes and memories in every pot and pan, unexpected friendships and romances are formed--and tested. Especially when Holly falls hard for Liam . . . and learns a thing or two about finding her own recipe for happiness.

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Molto Italiano: 327 Simple Italian Recipes to Cook at Home Review

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(More customer reviews)`Molto Italiano' is Food Network icon Mario Batali's fourth and, to my lights, best cookbook to date. Like Mario, it has a very nice heft to it, advertising 327 recipes in an utterly simple organization in 450 easy to read pages with a built-in ribbon bookmark, something I think should be a required feature on all cookbooks. For all of those clamoring to buy Giada De Laurentiis' cookbook, I would recommend you pass that up for this book, which is far better.
Mario states that his cooking, and these recipes, are all based on Italian home cooking and repeats his often stated belief that in Italy, no one thinks the best cooking is done in restaurantes. Everyone believes the best cooking is done at their aunt's house or Nonna's house or at the house of the matriarch living down the street above the market. No one goes to a restaurant to get superior meals; they simply go to celebrate so Mama and Nonna don't have to cook. I have been hearing this claim for years on `Molto Mario', and it finally dawned on me the implication this has for all the Italian restaurant cookbooks out there, including Mario's own `Babbo Cookbook'. In strong contrast to cooking in `the F country' where an important difference is made between `haute cuisine' (Paul Bocuse, Joel Robuchon, et al), `cuisine bourgeoisie' ' (Julia Child, Richard Olney) and `cuisine provincial' (Elizabeth David, Patricia Wells), Italy has its regional home cooking and approximations to it done in restaurante, trattoria, osteria, and enotecas.
I am really happy to see this book devoted almost exclusively to RECIPES. There is a five page essay by David Lynch on Italian wines after the introduction and there is a one page list of recommended kitchen equipment at the end of the book (Please add food mill to list, as it is used in the potato gnocchi recipe. This is actually more useful than a potato ricer, as it can do more different things.). There is also two-page list of suppliers at the end of the book, but that's about it. The contents and relative size of the chapters accurately reflects Mario's mantra about the relative importance of various types of food in the Italian cuisine. Meat appears in almost every chapter as the base of a sauce or as a condiment, but it is less important as a main dish. The chapters are:
Antipasto, by far the largest chapter at 106 pages, divided into sections on vegetable, seafood, and meat dishes. This section is so large that this book can easily replace most books specializing in antipasti.
Soup, Rice, and Polenta takes 38 pages with 29 recipes, including all the most familiar dishes such as Roman egg drop soup, Tuscan cabbage and bean soup, saffron risotto, and polenta with clams.
Dried Pasta gets 24 pages with 20 recipes. For me, the most important recipe here is Mario's version of spaghetti alla carbonara, wherein he does not break the egg yolks, but leaves that to the diner to enhance the sauce by breaking the yolks. I learned this dish on `Molto Mario', and have been frustrated at everyone else's recipe which whips the yolks together with the white before mixing with the pasta.
Fresh Pasta chapter is over twice as long with 34 recipes, including a basic pasta dough and several gnocchi recipes. As Mario did his apprenticeship in Emilia-Romagna, where fresh pasta is much more common than the southern dry pasta, this is understandable.
Fish is understandably a major chapter at 48 pages and 31 recipes, including calamari, shrimp, crabs, snails, sardines, bass, sole, snapper, mullet, salt cod, monkfish, eel, tuna, swordfish, and mackerel.
Fowl is slightly smaller at 38 pages and 27 recipes with 10 chicken, 6 turkey, 5 duck, and 6 game bird recipes. This includes some classics such as hunter's style chicken and turkey meatballs.
Meat occupies a sizable chapter, at 54 pages and 40 recipes, including several of my favorites such as veal Marsala, sausage and broccoli rabe, stuffed meat loaf, and two recipes for calves liver. Yum.
Vegetables also get an appropriately sizable chapter with 34 pages and 34 recipes, including some with Mario's favorite ingredient, Guanciale (Note: Dean and Delucca in Greenwich Village carries Guanciale).
Sweets are in the last chapter of 42 pages and 32 recipes with items from the Austrian influenced Alps to Sicily. Mario goes so far as to recant his claim that Italians do not eat many sweets, revising his story to say that they don't eat many sweets at the end of big meals. Instead, they pack away the sugar with nibbles throughout the day.
Lots of familiar Italian dishes such as frittatas are here, but Mario doesn't waste precious room on bread that has been covered so well in other books.
While Mario gives the Italian name for each and every recipe, the recipe names in the various section tables of contents are all in English. Even those names which have become well known such as `cacciatore' are given as `hunter's style'. Italian is reserved for the recipes' subtitles. This makes the book especially good for first timers to Italian cuisine.
The recent book to which Mario's work is most closely comparable is Michele Scicolone's `1000 Italian Recipes'. I compared several recipes in the two books and, for various reasons almost always preferred Mario's version. In the veal Marsala, for example, Mario sautés in olive oil and uses butter as a final flavoring rather than sauteeing in hot butter. Both more practical and more authentic. In the potato gnocchi recipe, Mario gives much more delicate instructions for combining the riced potato, flour, and egg. Mario also starts off with less flour per potato, leaving the finishing amount of flour to the discretion of the cook.
This is my new first choice among Italian cookbooks for non-foodies. The recipes are all relatively simple, but with no compromises. For Mario fans, put this under your pillow at night. Very Highly Recommended.


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"The trick to cooking is that there is no trick." ––Mario Batali The only mandatory Italian cookbook for the home cook, Mario Batali's MOLTO ITALIANO is rich in local lore, with Batali's humorous and enthusiastic voice, familiar to those who have come to know him on his popular Food Network programs, larded through about 220 recipes of simple, healthy, seasonal Italian cooking for the American audience. Easy to use and simple to read, some of these recipes will be those "as seen" on TV in the eight years of "Molto Mario" programs on the Food Network, including those from "Mediterranean Mario," "Mario Eats Italy," and the all–new "Ciao America with Mario Batali." Batali's distinctive voice will provide a historical and cultural perspective with a humorous bent to demystify even the more elaborate dishes as well as showing ways to shorten or simplify everything from the purchasing of good ingredients to pre–production and countdown schedules of holiday meals. Informative head notes will include bits about the provenance of the recipes and the odd historical fact. Mario Batali's MOLTO ITALIANO will feature ten soups, thirty antipasti (many vegetarian or vegetable based), forty pasta dishes representing many of the twenty–one regions of Italy, twenty fish and shellfish dishes, twenty chicken dishes, twenty pork or lamb dishes and twenty side dishes, each of which can be served as a light meal. Add twenty desserts and a foundation of basic formation recipes and this book will be the only Italian cooking book needed in the home cook's library.

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The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food Review

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(More customer reviews)I've owned this book since it first came out in 1992, and it occupies a special place in my cooking library -- eye-level shelf for easy reach. The salad of tart greens with prosciutto and warm balsamic dressing has been my first course for many outstanding dinner parties, including several on New Year's Eve. Other particular favorites - the lamb, garlic & potato roast, maccheroni with baked grilled vegetables, torta barozzi, and chestnut ricotta cheesecake. Ms. Kasper's outstanding knowledge of this regional Italian cuisine is equally matched by her understanding of how a home chef times and assembles a multi-course meal. I'm now ordering her new book, The Italian Country Table, and hope to be just as impressed.

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Italian Food (Penguin Classics) Review

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(More customer reviews)While this book on it's own does not complete a cooks library of Italian Cuisine, on the other hand, it does contain the proper approach to the myteries, simpicities and charm of Italian food, all on it's own. The descriptions are very thourough due to it's 1950's audience who may have never heard of Risotto, Gorgonzola, Prosciutto, Gelato, or even olive oil for that matter! However, she writes so comfortably and calm that you can almost picture her leaning against the stovetop. Her book is better than probably 90% of what is out today. Since the cuisine hasn't changed (much), this book is even more useful today than the 1950's, because, now we can taste the ingredients she writes so lovingly about. I often find myself looking up something and end up wandering through other musings she weaves. The artwork is great too, I especially love the painting of The Pasta Eater.
ITALIAN FOOD by Elizabeth David, combined with the works of Waverly Root, Carlo Middione, and Anna Tasca Lanza should be enough to grant anyone Italian citizenship (or at least drooling for it).

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When ITALIAN FOOD was first published, the sort of ingredients that Elizabeth David was writing about were almost unobtainable in England and many of the dishes unknown. Since them, the English have undergone a revolution in their eating habits. This book conveys the richness, colour and variety of the Italian cooking tradition.--This text refers to an out of print or unavailable edition of this title.

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Everyday Pasta Review

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(More customer reviews)Giada's third entry into the cookbook theater is as good as her first two, and there seems to be no end to her culinary offerings to us. This time, she immerses herself into the somewhat crazy world of pasta and the many "clothes" it wears. Delicious to say the least!
I have to admit that one of the first things that grabs my attention when looking at cookbooks is its presentation; does it make me want to look at because it invites me with with something comfortable and familiar? Or is it something that jazzes up that same familiar look? With it's sharp, fresh, and detailed photography and simple, yet inviting writing, Giada brings to you a compendium of sorts in her ode to pasta.
She begins her introduction with "The Origins of Pasta" then goes into her "Top 10 Pasta-Cooking Tips" which is followed by "Matching Pasta Shapes to Sauces" (I never really thought of how the shape of the pasta actually influences the flavor depending how it attaches to the shape). The book then breaks down into 3 sections: Pasta Go-Withs, Pasta for All Seasons, and Pasta Basics.(Pasta Go-Withs)
ANTIPASTI and APPETIZERS
Baked Caprese Salad (baguette slices w/ tomatoes, mozzarella)
Goat Cheese Toasts
Bruschetta w/ Frisee, Prosciutto, and Mozzarella
Toasted Ciabetta w/ Balsamic Syrup
Crostini w. Anchovy Butter and Cheese
Parmesan Popovers (definitely a big hit w/dinner)
Fried Ravioli (these were EXCELLENT!)
Zucchini and Carrot a Scapece (pickled veggies)
Fried Zucchini
Prosciutto-Wrapped Veggies w/ Parmesan
SOMETHING ON THE SIDE:
Cornbread Panzanella
Arugula Salad w/ Fried Gorgonzola
Spinach Salad w/ Citrus Vinaigrette and Frico (very light and healthy)
Insalata Mista w/ Basil Dressing
Hearty Winter Salad w/ Sherry Vinaigrette
Greens w/ Gorgonzola Dressing
Asparagus w/ Vin Santo Vinaigrette
Anytime Veggie Salad
Sauteed Spinach w/ Red Onion(Pasta for All Seasons)
SOUPS AND PASTA SALADS
Italian White Bean, Pancetta, and Tortelini Soup
Pasta e Ceci (garbanzo beans)
*a small info section on "grating" types of cheese for the soup/pasta's
Italian Veggie Soup (perfect during winter!!)
Ribollita (soup)
Tuna, Green Bean, and Orzo Salad
Fusilli Salad w/ Seared Shrimp and Parsley Sauce
Neapolitan Calamari and Shrimp Salad
*tips for a perfect pasta salad
Mediterranean Salad
Antipasto Salad
Italian Chicken Salad in Lettuce Crisps
HEARTY PASTAS
Baked Penne w/ Roasted Veggies
Venetian "Mac and Cheese"
Crab and Ricotta Manicotti
Rigatoni w/ Sausage, Peppers, and Onions
Roman-Style Fettucine w/ Chicken
Farfalle w/ Creamy Mushroom Gorgonzola Sauce
Pappardelle w/ Lamb Stew
Cinnamon-Scented Ricotta Raviolo w/ Beef Ragu (very different/tasty)
Proscuitto Raviolo
Turkey and Artichoke Stuffed Shells (the artichokes add a nice twist)
Gnocchi with Thyme Butter Sauce
Ricotta Gnudi in Parmesan Broth
Tagliatelle w/ Short Rib Ragu
Penne w/ Swordfish and Eggplant
Baked Pastina Casserole
Baked Gnocchi (these are heavenly little dumplings)
ON THE LIGHTER SIDE
Linguine w/ Better, Pecorini, Arugula, & Black Pepper
*no-cook pasta sauces
Saffron Orzo w/ Shrimp
Penne w/ Spicy Tomato Sauce
Spaghetti w/ Sauteed Onions and Marjoram
Eggplant Mezzaluna Ravioli
*stuffed pastas
Orecchiette w/ Mixed Greens and Goat Cheese
Capellini Piedmontese
Spaghetti alla Pirata
Spaghetti w/ Red and Yellow Peppers
Swordfish and Spaghetti w/ Citrus Pesto
Conghilie w/ Clams, Mussels, and Broccoli
Rotini w/ Salmon and Roasted Garlic
Rigatoni w/ Red Pepper, Almonds, and Bread Crumbs
Angel Hair Pasta with Sun-Dried Tomatoes and Goat Cheese
QUICK AND EASY WEEKNIGHT PASTAS
Chicken in Lemon Cream w/ Penne
Little Stars w/ Butter and parmesan
Breakfast Scramble w/ Orzo, pancetta, and Asparagus
Creamy Orzo
Farfalle w/ Broccoli
Wagon Wheels w/ Artichoke Pesto
*flavored pastas
Spinach Fettuccine w/ a Quick Sugo or Salsa
Spicy Angel Hair Pasta
Rotelli w/ Walnut Sauce
Cheesy Baked Tortellini
Cinnamon Pancetta Carbonara
Rigatoni w/ Sausage, Artichokes, and Asparagus
Linguine w/ Turkey Meatballs and Quick Sauce
Ditalini w/ Mushrooms and Artichokes
Mini Penne w/ Parmesan Chicken (this is very tasty and very filling)
Farfalle w/ Spicy Sausage and Kale
Penne w/ Beef and Arugula
Capellini w/ Tomato and Peas
PASTA FOR SPECIAL OCCASIONS:
Spicy Baked macaroni
Tagliatelle and Duck Ragu
Spaghetti w/ Eggplant, Butternut Squash, and hrimp
Crab Salad Napoleans w/ Fresh Pasta
Shrimp Lasagna Rolls w/ Creamy Marinara
Pork and Lemon Orzotto
Spaghetti w/ Pinot Grigio and Seafood (very romantic indeed)
Butternut Squash Tortelloni w/ Cranberry Walnut Sauce
Pappardelle w/ Seafood Cream Sauce
Champagne Risotto (light and flavorful)
*reimagining risotto
Linguine and Lobster Fra Diavolo
Corn Agnolotti w/ Tarragon Butter
Turkey and Cranberry Ravioli
*dried pasta versus fresh
Sweet Fresh Fettucine
PASTA BASICS (basic recipes):
Fresh Pasta
Basic Marinara Sauce
Bechamel Sauce
Arrabbiata Sauce
Chili Oil
Citrus Olive Oil
Roasted Garlic Vinaigrette
Red Wine Vinaigreet
Parmesan Frico (for the Spinach & Citrus Salad; they're pretty & tasty)
Italian Wine Course by Christian Navarro
Topic Menu's
This was a delight to go through in my initial run of cooking; I plan on going through more as the list of requests continues from those who know Giada from TV. Funny how I never seem to run out of volunteer taste-testers with her recipes! Enjoy!


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Cucina Di Calabria: Treasured Recipes and Family Traditions from Southern Italy (Cookbooks) Review

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(More customer reviews)Even with the knowledge that the author is a first-generation Italian-American (or, more accurately, Calabrian-American), I'm used to these cookbooks proclaiming to contain authentic recipes and they turn out to be nothing more than Italian cuisine that's been completely Americanized (Giada De Laurentiis is one example).
Not so with "Cucina di Calabria."
I was very happy that the author took the time to authenticate American Italian recipes (which, unfortunately but not surprisingly, have been completely Americanized in many cases) and that she tasted and tested the recipes she got from the always gracious people of Calabria. Her efforts paid off in the final product and I'm proud that, finally, a cookbook of the wonderful cuisine that is Calabria's is available to the cooking public in the English language.
While Palmer did an outstanding job with this book, it's important to know that there is no such thing as *the* definitive Italian cookbook. Many people (sadly, American Italians most of all) don't realize that Italy has never been a truly united country since Roman times (and even then it was splintered). The North has a heavy French, Slavic, and German influence (among others) that's prevalent in their cooking (polenta, butter, cream, lard, and the like are staples of Northern Italian cooking) while the South has a heavy Greek, Albanian, and Middle Eastern influence in their cooking style (olive oil, peppers, spaghetti, pizza, etc.). Despite all that, though, the author did one hell of a job in compiling a cookbook that, as it stands now, is the bible for Calabrese cooking.
It also helps to take the time to read the detailed history of Calabria she included in the beginning of the book. I'm grateful for the fact that she didn't overlook the Greek and Albanian influences that are prevalent in Calabria to this day and also included the fact that there is a strong Middle Eastern influence in Calabrian food. And I'm glad someone had the nerve to call it like it is with the prejudice that Northern Italians have against their own people in Southern Italy. Not a lot of people would admit to that but it's very true.
I couldn't have said it any better when Palmer said that Calabrian cuisine took the best of the people who invaded the land over the centuries and made it their own. (And an enthusiastic thumbs up for including two recipes she got from one of my ancestors' towns - Luzzi, in the province of Cosenza!).
I highly recommend this book for its authenticity and downright delicious and easy to prepare food that will result.

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1,000 Italian Recipes (1,000 Recipes) Review

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(More customer reviews)`1000 Italian Recipes' by Michele Scicolone is a great idea which, in other hands applied to other cuisines has produced heavy books with little or no inspiration. Ms. Scicolone has done this right. She has done it so right that it ups the ante for all new general Italian cuisine cookbooks to justify why one would want an alternate book when this excellent volume is already in your library.
The first thing which strikes the reader is the Table of Contents, which shows that Ms. Scicolone has a chapter on virtually every major category of Italian cooking, and, the Contents are divided into detailed subjects so that we don't only have a chapter on Antipasti, we have an Antipasti chapter plus sections on Cheese, Vegetable, Egg, Meat, Seafood, Dips, Bruschetta, and Fried Antipasti.
While this book makes no claims to being a work on regional Italian cuisine, it pays great attention to regionality. For starters, the end papers display excellent little maps of Italy and its twenty primary provinces. It is probably entirely excessive on my part, but a few more cities marked on the map would have been nice, but it is so much better than what you get in most other books that cite Italian regions that I am very pleased with this feature. The map is validated by the fact that the headnotes to most of the recipes cite the region to which the dish is native. Among other things, it fixes for certain that potato gnocchi is a speciality of Rome, and that it is the premier gnocchi recipe for Rome's Thursday menus.
This highlights the fact that in such a large book, you get not one gnocchi recipe. You don't even get just one potato gnocchi recipe. You get it neat, with lamb ragu, gratineed, with spinach, with seafood, and Sorrento style (with marinara sauce and mozzarella). You also get gnocchi made with squash and made with semolina. I do miss a recipe for gnocchi made with ricotta. And, these are not bare bones recipes. Potato gnocchi, like an omelet, is a relatively easy recipe with simple ingredients. But, both recipes require a lot of technique and gnocchi excellence comes only with practice. I think no amount of reading gnocchi recipes or even marathon sessions watching `Molto Mario' will make you a good gnocchi cook. You need to feel the dough and experiment with it to be sure it is just right. Here we get another symptom of how good this book is. I have read a lot of gnocchi recipes, and this is the first where I recall the writer's providing a really good test to tell when the potato gnocchi is good to go. Everyone tells you to be gentle and not add too much flour. This is the first I recall seeing a method for test cooking a gnocchi dumpling to see if you are good to go.
We see the same story with just about every type of recipe. It is no surprise to see a Pasta Puttanesca recipe. It is a surprise to see the traditional cooked Puttanesca plus an uncooked version of Puttanesca.
Another small feature that builds on all the other good things about this book is the fact that the Italian name is given for every recipe. This may not seem very important to the person who just happens to want a single very good source of Italian recipes, but to someone who owns twenty (20) recipes of Italian cuisine, the feature becomes very important in being able to compare two different versions of the same recipe where two authors may translate the traditional Italian name in two different ways. This simple consideration extends to names of classic preparations, lead by the distinction between a ragu (a meat sauce, as in Ragu Bolognaise) and a sugo, or thinner, meatless sauce. This legitimate distinction is probably the basis of the totally inconsequential Italian-American argument over `sauce' versus `gravy'.
The author is fairly clear that her recipes are based on Italian models, not Italian-American adaptations. This is fine, since there are plenty of excellent Italian-American cookbooks on our shelves now. She does note that she has leaned towards the modern Italian tendency to prefer olive oil to butter or lard in all recipes and she has catered to the American preference for lightly cooked vegetables, instead of hammering the green stuff the way most traditional Italians did in the past.
While Ms. Scicolone has wisely not entitled her book `Complete Italian Recipes', there are precious few subjects she has not given some reasonable treatment, including a very instructive section on making fresh pasta and sections on traditional breads, pizzas, and calzones. I'm especially pleased that she found room for a recipe for the Sardinian `sheet music' flat bread. Something so unusual needs to be in such a complete book. But, here is where we get the gaps that are filled by the grand dames of Italian cookbook writing such as Marcella Hazan, Lydia Bastianich, and Carole Field. Marcella and Lydia both have large chapters devoted to making fresh pasta, with excellent pictures to explain the techniques. And, Ms. Scicolone does not compete with Carole Field's excellent book on Italian bread baking, since it does not even touch the subject of artisinal baking. I would have not missed the bread recipes one bit if Ms. Scicolone had devoted some of this space to more Panini recipes. As the cuisine which has contributed most to the American sandwich, a few more Panini recipes and a bit more on the Panini press would have been a great addition. I am a dunce with wines, but I think the short chapter on Italian wines adds much to the book by supplying lots of useful information into a few pages.
While book cover blurbs are often political, I heartily agree with Mario Batali's epigram that this book is a masterpiece, easily a candidate for one of the ten cookbooks you keep in your kitchen.


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It's Like Getting 5 Cookbooks in 1* 179 Pastas and Sauces* 241 Meat, Poultry, and Fish Entrees* 158 Vegetable Dishes* 179 Desserts* And Much More!CELEBRATE ITALIAN COOKING with this authoritative and engaging tribute. Author Michele Scicolone offers simple recipes for delicious classics such as lasagne, minestrone, chicken cutlets, and gelato, plus many more of your favorites; a wealth of modern dishes, such as grilled scallop salad; and a traveler's odyssey of regional specialties from the northern hills of Piedmont to the sun-drenched islands of Sicily and Sardinia. Whether giving expert advice on making a frittata or risotto, selecting Italian ingredients, or pairing Italian wines with food, Scicolone enlivens each page with rich details of Italian food traditions. This book is a treasury to turn to for any occasion.Praise for 1,000 Italian Recipes"Michele Scicolone has written the best all-encompassing Italian cookbook to hit the shelves in years. Her recipes are accessible and beautifully written, and the result is a masterpiece of traditional and nontraditional Italian cookery. This tome is pure inspiration."-Mario Batali, Chef/Owner of Babbo, Lupa, Esca, Otto, and Casa Mono (New York), and host of Food Network's Molto Mario"The broad range of recipes and wealth of information on Italian food found in 1,000 Italian Recipes confirms why Michele Scicolone was the only chef we would go to when we wanted to do our Sopranos Family Cookbook."-David Chase, Creator/Executive Producer,The Sopranos"A must-have for any serious Italian cook."-Lidia Matticchio Bastianich, Chef, Restaurateur, Cookbook Author, and Host of PBS's Lidia's Italian-American Kitchen

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