If you re like Rachael Ray, you ll agree that there is something comforting and heartwarming about a heaping plate of perfectly cooked spaghetti with moist and tender meatballs covered in a luscious, dark-red tomato sauce. Read more...
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If you re like Rachael Ray, you ll agree that there is something comforting and heartwarming about a heaping plate of perfectly cooked spaghetti with moist and tender meatballs covered in a luscious, dark-red tomato sauce. Now, in "Everyone Is Italian on Sunday," Rachael invites you into her home to share her family s culinary history and the recipes that have shaped her life and career.
For Rachael, Italian food spinach gnocchi, linguine puttanesca, chicken saltimbocca, pizza capricciosa has the power to summon cherished, happy memories. In this one indispensable book, she has brought together signature recipes for the traditional Italian staples that she grew up with and still cooks for her family and friends today. From arancini to saffron gnocchetti sardi, from small bites to hearty meals, from her sister s favorite Italian desserts to her husband s Italian ingredient-inspired cocktails, here is a treasury of delicious dishes to prepare with love and devour with gusto.
Classic Italian cooking has always been the foundation of almost every meal that Rachael prepares, and she hopes that you and your family, friends, and neighbors will love savoring everything that Italian cooking has to offer. Italian Sundays are all about bringing people together and creating wonderful memories while enjoying the pleasures of great homemade food.
So pull up a chair at Rachael s kitchen table and experience the magic of an Italian Sunday "
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Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2015-11-02
- Reviewer: Staff
Celebrity chef Ray calls this meaty compendium of home-style Italian recipes the most personal and important of her career, and that sense of emotional significance shines through. Rays headnotes are as bubbly and enthusiastic as ever, but the recipes showcase more ambitious ingredients and techniques. Drawing on her Italian heritage, she delves into both traditional and Americanized cuisines to come up with a list of hearty eats, ideal for indulgent weekends: toasted spaghetti minestra with Tuscan kale, pear and pecorino ravioli, and braised brisket with almond gremolata. Though there are few 30-minute solutions here, fans will recognize plenty of Ray-style remixes in fontina gougères; Italian-sausage burgers with provolone and broccoli rabe; and parmigiano reggiano french toast. The dessert section is surprisingly thin, albeit sophisticated (almond-fig biscotti, blood orange cake). Rays husband, John Cusimano, chimes in with his favorite takes on Italian cocktails (an Amalfi-Tini with limoncello and orange bitters, for instance), which add a nice dimension. For those who are looking for a new angle , this cookbook satisfies in spades. Photos. (Nov.)