- Hardcover: 192 pages
- Publisher: Bright Sky Press (Jan 1 2003)
- Language: English
- ISBN-10: 193172119X
- ISBN-13: 978-1931721196
- Product Dimensions: 25.3 x 24 x 2.1 cm
- Shipping Weight: 1 Kg
- Average Customer Review: 3.0 out of 5 stars See all reviews (1 customer review)
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Amazon Bestsellers Rank:
#653,998 in Books (See Top 100 in Books)
- #66 in Books > Cooking, Food & Wine > Regional & International > U.S. Regional > Southwest
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Product Details |
Product Description
From Publishers Weekly
Cucina Amore, the long-running and popular PBS series featuring energetic hosts and self-proclaimed "real eaters" Carrabba and Mandola, has a worthy offshoot in this glossy, enthusiastic cookbook. The flavors of Sicily blend with those of Texas and the South, Cajun and Creole, in inventive dishes from the homey (Refried Cannellini Beans and Mamma’s Zucchini Gialli Gratinati, or squash casserole) to the sophisticated (Pan-Seared Quail with Andouille and a Wild Mushroom Tart). But the focus is on hearty comfort foods, from soups to stews to creamy desserts. Throughout, the "two big Sicilian boys from Texas" provide straightforward and thorough directions to assembling a classic Sunday Gravy, crafting Sfinci (little Sicilian doughnuts) and even roasting garlic and blanching vegetables. Family photos and quotes from the duo make the cookbook (which is itself full of family recipes) feel a little bit like a family album: "Mamma Mandola, Damian’s mom, was really good with tomatoes," notes Carrabba, while Mandola explains that Baccalaru Cefalutana, a salt cod with stewed tomatoes, was named after his grandparents’ Sicilian hometown of Cefalu. The recipes aren’t for the calorie conscious, but they’re diverse and almost uniformly pleasing. 120 photographs.
Copyright 2003 Reed Business Information, Inc.
Copyright 2003 Reed Business Information, Inc.
Product Description
The popular hosts of the acclaimed PBS cooking show, Cucina Amore! have written a delightful, captivating cookbook for their many fans. A beautifully photographed cookbook featuring over 150 recipes from Damian Mandola and Johnny Carrabba's savory repertoire of Italian cuisine from the heart of Texas to Italian cooking influenced by Louisiana Cajun and Creole cuisines, the wealth of Gulf seafood, American Southern cooking culture, and festive Mexican specialties.
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Customer Reviews
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Most helpful customer reviews
3.0 out of 5 stars
Italian-Inspired Creativity in the Kitchen,
By
This review is from: Ciao Yall: Recipes from the PBS Series Cucina Amore (Hardcover)
An expansion of Carrabba's Italian Restaurant opened in New Hampshire about six months ago. Sitting down for dinner, I was struck by the authenticity of the food. Thick, spicy sausages were served with strips of colorful peppers and onions, flavored richly with a good, pressed olive oil. I knew that I couldn'g go wrong with the cookbook written by Johnny and Damian Mandola.This book is accented with full-color photographs. The recipes are organized by course: Appetizers, Soups and Salads, Side Dishes, Entrees, Pasta & Pizza, and Desserts. The book also includes a Foreward, Introduction, Basics, and Techniques. The recipes are not limited to Italian Cuisine. While you will (of coruse) find recipes for Sicilain-Style Tomatoes, you will also find recipes for Cornbread and even a Trio-Layer Cake. Each recipe includes a number of servings, ingredients list, step-by-step procedures on how to prepare the recipes, serving suggesions, and quotes from the authors about the origins and tastes of the recipes.
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Most Helpful Customer Reviews on Amazon.com (beta) Amazon.com:
4.5 out of 5 stars (6 customer reviews) 21 of 23 people found the following review helpful:
3.0 out of 5 stars
Italian-Inspired Creativity in the Kitchen,
By C. Bennett - Published on Amazon.com
This review is from: Ciao Yall: Recipes from the PBS Series Cucina Amore (Hardcover)
An expansion of Carrabba's Italian Restaurant opened in New Hampshire about six months ago. Sitting down for dinner, I was struck by the authenticity of the food. Thick, spicy sausages were served with strips of colorful peppers and onions, flavored richly with a good, pressed olive oil. I knew that I couldn'g go wrong with the cookbook written by Johnny and Damian Mandola.This book is accented with full-color photographs. The recipes are organized by course: Appetizers, Soups and Salads, Side Dishes, Entrees, Pasta & Pizza, and Desserts. The book also includes a Foreward, Introduction, Basics, and Techniques. The recipes are not limited to Italian Cuisine. While you will (of coruse) find recipes for Sicilain-Style Tomatoes, you will also find recipes for Cornbread and even a Trio-Layer Cake. Each recipe includes a number of servings, ingredients list, step-by-step procedures on how to prepare the recipes, serving suggesions, and quotes from the authors about the origins and tastes of the recipes. 5 of 5 people found the following review helpful:
5.0 out of 5 stars
Southern Italian,
By N. Arnold - Published on Amazon.com
This review is from: Ciao Yall: Recipes from the PBS Series Cucina Amore (Hardcover)
I gave this cookbook to my husband for Christmas and he loves it. We visited Mandola's Winery just south of Austin, TX, and were so impressed we had dinner at Mandola's restuarant in Austin that evening on our way back home. Both are delightful and are fully reflected in the cookbook showing how you can mesh 2 totally different cultures (Italian and Southern American) in food and have a very tasty mix.
4 of 4 people found the following review helpful:
5.0 out of 5 stars
Best gumbo I've ever made,
By Dr. G. - Published on Amazon.com
This review is from: Ciao Yall: Recipes from the PBS Series Cucina Amore (Hardcover)
I have to confess to a huge crush on Damian Mandola, but after making his gumbo, I may be in love. I followed the recipe exactly except for the crab (too much $, so I used 8 oz. of packaged crabment) and I added andouille sausage because my cooking's biggest fan loves it. The time it takes to make the dark roux he says to use is worth it. The recipe is fabulous. I haven't made anything else in the cookbook yet, but the directions are beautifully thorough; the photographs and quotations from the guys are delightful.
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