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Ciao Italia - Mary Ann Esposito


Book Description:
In Mary Ann Esposito's new book, Ciao Italia Five-Ingredient Favorites, she shows home cooks how to turn just five ingredients into an easy, delicious, and economical Italian dish for the family dinner table. Mary Ann Esposito knows that the genius behind great Italian cooking is the simple philosophy of using just a few quality ingredients to create something delicious. In Ciao Italia Five-Ingredient Favorites she shows home cooks how to make that philosophy work for them so that they can save time and money without sacrificing flavor. With seventy-five authentic Italian recipes -- from antipasti to pastas, main courses to desserts -- Esposito draws on the Italian culinary tradition of simplicity in the kitchen to create such effortless and tasty dishes as:
* Prosciutto di Parma, Fontina, and Fig Wraps
* Spicy Soppressata Tartlets
* Cheesy Stuffed Meatballs
* Pistachio-Dusted Pork Chops
* Oven-Poached Halibut with Shallot and Fennel
* Escarole Salad with Mustard Dressing
* Chocolate, Hazelnut, and Banana Tartlets
* Buttermilk Panna Cotta with Vanilla
With Ciao Italia Five-Ingredient Favorites, Mary Ann Esposito serves up a surefire way to please family and friends with easy recipes that are quick and delicious.

About Author:
Mary Ann Esposito is the creator and host of the long-running PBS series Ciao Italia, celebrating its 20th anniversary in 2010. She is the author of eleven successful cookbooks, including Ciao Italia Slow and Easy and Ciao Italia Pronto! She lives in Durham, New Hampshire.
For more information, please visit: www.CiaoItalia.com

©2009

My Take on the Book:
Being a lover of Italian food, I knew this would be a hit in my house and it didn't let me down. However I did have to adapt the recipe just a little, since I still live in the dark ages with no food processor. All that means is the leeks and potatoes were chunky not smooth. It still tasted delicious, and I will make it again and again. I HIGHLY recommend this cookbook to everyone!!!

Creamy Leek Soup, Page 29.

Add oil, then add leeks when heated.

Add taters.

Add stock.

Add the cream, salt and pepper and voila! A soup to die for.

~ I was not compensated for this post. This review is my honest opinion. ~

Comments

  1. mmmm, that looks yummy though it doesn't seem like from your list there are too many vegetarian recipes. :(

    ReplyDelete
  2. This looks wonderful - the book and the recipe!

    ReplyDelete
  3. Yummy! I need to pick this one up. I love cookbooks. I don't have a food processor either, by the way.

    ReplyDelete

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