Cover image for Big flavors from Italian America : family-style favorites from coast to coast
Big flavors from Italian America : family-style favorites from coast to coast
Physical Description:
ix, 278 pages : illustrations (chiefly color) ; 25 cm.
General Note:
Includes index.
Appetizers and snacks -- Sandwiches, soups, and salads -- Pizza and more -- Pasta night -- Easy weekday meals -- Sunday suppers and celebrations -- Sides and breads -- Desserts.
Added Corporate Author:
Added Uniform Title:
Cook's country (Television program).
Dig into the best of Italian American cooking with recipes that would make any nonna proud. Bubbling lasagna and drop meatballs are hard to resist, but save room for Braciole and Chicken Scarpariello. Then go on the road to discover dishes from humble delis and hole-in-the-wall restaurants, like Philadelphia Pork Sandwiches, Eggplant Pecorino, and Utica Greens. Learn the tricks behind pizzas from Detroit, Chicago, and St. Louis. Finally, bring home the bakery (and street fair) with garlic knots and zeppole. --


Material Type
Call Number
Item Available
Book 641.5945 BIG 0 1
Book 641.5945 BIG 0 1
Book 641.5945 BIG 0 1
Book 641.5945 BIG 0 1

On Order



Travel with Cook's Country and savor the homey comforts of Little Italy, an array of neighborhoods throughout the nation where Italian immigrants set down roots, and from those roots produced some of the best eating you'll find anywhere. To fill our Italian-American table, we tested, tasted, and adapted our way through countless takes on beloved fare to discover what makes each a knockout, from meaty lasagna to eggplant Parmesan. Along the way, we scoured the country to uncover less common (but no less delicious) dishes like Chicago's Chicken Scarpariello and Brooklyn's Prosciutto Bread, even coaxing some heirloom recipes from the families behind their landmark restaurants.

Italian-American cooking sparks fierce passions. Cooks may never agree on whether the best style of pizza come from New York, Detroit, or St. Louis (you'll find recipes for all three kinds in these pages). But we hope you'll all find a place on your table for our drop meatballs, which stay tender without falling apart, our ricotta gnocchi (finally, a foolproof method), and a make-ahead tiramisu that rivals any restaurant's. This is the food we never tire of--simple, hearty weeknight meals, baked pastas and roasts fit for Sunday dinner, and a baker's assortment of rustic breads and sweets.

Author Notes

America's Test Kitchen publishes award-winning cookbooks along with Cook's Illustrated and Cook's Country magazines and produces public television's top-rated shows, America's Test Kitchen and Cook's Country . It is a very real 15,000-square-foot kitchen located in Boston's Seaport district and is home to more than 60 test cooks, editors, and tasting and testing experts.

Reviews 2

Publisher's Weekly Review

America's Test Kitchen diligently digs into red-sauce favorites in this fun and flavorful collection. Suitably for the homey cuisine, many recipes are simple--meatball subs are assembled on store-bought rolls, possibly using jarred tomato sauce, but a helpful sidebar offers tips for selecting the best sauce available. A contextual overview by Cook's Country editor Tucker Shaw; profiles of figures such as Phil DiGirolamo, who owns a casual fish market and restaurant; and a talk with Basil DeLuca of Philadelphia's Villa di Roma, who makes 145 meatballs a day, infuse some personality into the somewhat predictable proceedings. Indeed, it's the regional details that are most intriguing. A chapter on pizza outlines the differences between New York thin-crust, Chicago deep-dish, and unleavened Saint Louis pies. The editors provide clever tips throughout: for pasta alla Norma, zap eggplant in the microwave to dry it before frying, and use slices of tenderloin pounded thin for pork Milanese. The book ends with a section on desserts that includes a recipe for fried zeppole--popular at New York City's San Gennaro Festival--and rainbow cookies, which are "meant to look like miniature Italian flags" and treated to a chocolate topping. This is an exercise in nostalgia, but a successful one. (Jan.)

Library Journal Review

Nostalgia merges with history and family in this latest from America's Test Kitchen (ATK) to bring out the flavors that one remembers from the past. Recipes begin with a section, "why this recipe works," as a way to introduce the ATK process. Detroit pizza, Philadelphia tomato pie, and St. Louis pizza, among others, round out the pizza section. Many variations of pasta are considered, including spaghetti aglio e olio and spaghetti with fresh clams. The editors also profile relevant businesses. La Campagna from Westlake, OH, offers its signature eggplant pecorino recipe. Specific brands of ingredients, including giardiniera, prosciutto, and cheese are recommended. Dishes that range from appetizers (marinated olives) through desserts (zeppoles) are featured throughout, and full-color photographs emphasize the tasty options. VERDICT Public libraries can expand their collection with this guide by serving both fans of Italian food and America's Test Kitchen. Easy-to-make recipes abound and the nod to regionalism is an intriguing, exciting angle.--Barbara Kundanis, Longmont P.L., CO