Now he shares the best of Italian home cooking while telling the story of his hardscrabble childhood, his success as a chef in the United States, and the women in his family who inspired him. Read more...
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Now he shares the best of Italian home cooking while telling the story of his hardscrabble childhood, his success as a chef in the United States, and the women in his family who inspired him. In more than 150 delicious recipes, Viviani takes us from his family home, where his great-grandmother taught him to make staples like Italian Apple Cake and Homemade Ricotta, to the kitchen of a local trattoria, where he honed his craft cooking restaurant favorites like Gnocchi and the Perfect Tiramisu, and then across Italy where he studied each region's finest recipes, from Piedmont's Braised Ossobuco to Emilia Romagna's Perfect Meat Sauce.
A gorgeously illustrated cookbook, "Fabio's Italian Kitchen" is a celebration of food and family that brings all the joy, fun, and flair that Fabio Viviani embodies to your kitchen.
Fabio Viviani was born in Florence, Italy, and became a sous chef at Il Pallaio, a trattoria in Firenze, at the age of sixteen. He now works as the owner and executive chef of Cafe Firenze, a renowned Italian restaurant in Ventura County, California, and Osteria Firenze, a Los Angeles Italian eatery. He has appeared on "Top Chef" (season five), "Top Chef All Stars," and "Life After Top Chef."
From growing up in a Florentine housing project to charming millions on Top Chef, Italian chef Fabio Viviani blends his amazing personal story with his favorite recipes from his home country.
Fabio shares the best of Italian home cooking while telling the story of his own, hardscrabble Italian childhood (and subsequent success upon arrival in US) and especially the women in his life mother and great grandmother who taught him to cook and inspired him. The book will feature photos and over 150 recipes with stories, including Viviani staples (Italian Apple Cake, 7 Flavors Meat), restaurant favorites (Gnocchi, the Perfect Tiramisu), and recipes from his travels and apprenticeships across different regions of Italy (Braised Ossobuco from Piedmont, the Perfect Meat Sauce from Emilia Romagna).
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2013-03-18
- Reviewer: Staff
Follow Viviani into his Italian kitchen with this collection of 150 family-inspired recipes and personal stories that shaped his approach to joyful, energetic cooking. From humble beginnings in Tuscany—where mealtime was a family celebration and dishes were prepared with common-sense, simple ingredients and the principle that “less is more”—Viviani (popular Top Chef contestant and star of Chow Ciao! from Yahoo!) presents a passionate and confident approach to cooking that satisfies both cook and those who eat these unpretentious and uncomplicated dishes. Viviani offers recipes reflecting both his training and the best of traditional home-cooked food. Chapters feature classic appetizers; soups; pasta, gnocchi, and risotto; meat; seafood; chicken; salads; and desserts. My Grandma’s Overcooked Veal Shanks is a melt-in-your-mouth braised dish, and My Aunt From Siena’s Bean Soup marries sausage, wine, and cannellini beans. One chapter is dedicated solely to his mother’s go-to recipes—Pepper Stew, a pork-based Meat with Seven Flavors, and Tripe in Tomato. He cooks with aplomb. The cookbook is an infectious invitation to join in the fun and share that signature “Boom!” Viviani brings to cooking truly memorable Italian meals. (May)
Much more than the Mafia
Omertà, the Godfather, Don Corleone? There’s a lot more to Sicily than Mafioso melodrama. It’s a beautiful island with beautiful food, food that stands out in a part of the world known for its extraordinary cuisine. Sicily, compiled by the esteemed editors of the Italian classic The Silver Spoon, with 50 regional recipes and more than 150 full-color photos of countryside and kitchen, offers a new tribute to this storied, sun-drenched land and its vibrant, varied table. A profusion of fusion, Sicilian cuisine today is a marvelous mélange of its conquerors and the food culture they brought with them—from the early Greek colonies to the Romans, Byzantines, Saracens, Normans, Spaniards and French—a unique mosaic set in a fertile landscape that moves from sea to mountains to sea, from simple Baked Swordfish to Stuffed Eggplant Slices and Fried Stuffed Tomatoes to traditional Pasta with Sardines and the ubiquitous, unfailingly flavorful Caponata. This is a great book for travelers, cooks and dreamers, armchair and otherwise.
SUMPTUOUS AND SUSTAINABLE
Twenty years ago, a group of well-known, committed chefs got together to talk about environmental issues, food production and sustainable cooking (though the phrase was not yet part of our vocabulary). Chefs were becoming celebrities, and these forward-looking cooks realized that they could impact the American foodscape—and they have. The Chefs Collaborative Cookbook: Local, Sustainable, Delicious Recipes from America’s Great Chefs celebrates the positive effect their message continues to have with a collection of 115 local, seasonal and sustainable recipes from some of our best chefs. From Heirloom Beet and Upland Cress Salad with Apples, Grapefruit and Fennel-Buttermilk Dressing, to White Chocolate Mascarpone, Strawberries, and Basil in Phyllo, with stops for Crispy Porchetta with Salsa Verde and Sweet-and-Sour Catfish with Green Tomato Jam and Red Pepper Marmalade, the bounty of the seasons and the pleasure of eating pastured meat and poultry and sustainable seafood is showcased in fabulous, creative and elegant dishes. With these chefs as your guides, your food can be, as Ruth Reichl points out, “gorgeous and good for you and the planet.”
TOP PICK IN COOKBOOKS
In his debut cookbook, Fabio’s Italian Kitchen, Fabio Viviani—a fan favorite on “Top Chef All-Stars” and host of Yahoo!’s super-popular “Chow Ciao!”—tells us that this is more than a cookbook. It’s his inspiring, heartfelt celebration of Italian tradition and his rags-to-riches (or scraps-to-scrumptious) life, from poor Florentine kid who started cooking with his great-grandmother at the age of 5 to celebrity chef and owner of three successful restaurants in the U.S. The list of more than 150 recipes should get your full attention, too. After all my years in the kitchen, I often skip the basics, but not here: Check out the Basic Risotto, simple Tomato Sauce and Chunky Basil Pesto, all worth the price of admission. Fabio’s food is old world, old school; it’s “not meant to impress, it’s meant to feed people.” When you add his Mom’s Meatballs, Drunken Spaghetti and Chicken with Marsala Sauce to your repertoire, you’ll be feeding family and friends real Italian home cooking, and you’ll agree that Fabio is favoloso!