An homage to the generous, gutsy, red-sauced family-style cooking born in Italian-American kitchens from coast to coast, with 150 tested-to-perfection recipes that bring the best of the best to your table. Travel with Cook’s Country and savor the homey comforts found in neighborhoods throughout the nation where Italian immigrants set down roots and from these roots produced some of the best eating you’ll find anywhere. This is 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 (we’ve even coaxed some heirloom recipes from the families behind landmark restaurants).
A broad look at Italian-American cooking
Many cookbooks on this topic come from a particular restaurants or chef. Big Flavors From Italian America is based on rigorous testing of recipes from far and wide along with creations from our own expert test cooks (many who are Italian-American themselves).
Homerun versions of classics
A dish’s popularity can be its downfall, as anyone who’s tasted a watery lasagna or goopy lemon chicken can attest to. Our test kitchen offers the gold standard with recipes perfected while remaining foolproof. From pasta favorites to bakery and street fair selections, you’ll easily produce food that would make any Italian proud.
“On the Road” stories showcase regional gems
Interspersed with the recipes, you’ll be able to follow Cook’s Country food editor Bryan Roof as he travels to big cities and small towns in search of local specialties.
- • Chicken Cacciatore
- • Braciole
- • Fluffy Baked Polenta with Red Sauce
Red Sauce Favorites and Beyond
- • Pittsburgh Wedding Soup
- • Prosciutto-Wrapped Figs with Gorgonzola
- • Garlic Knots
Small Plates, Big Comforts
- • Pistachio Cannoli
- • Zeppoles
- • Pignoli
Bring Home the Bakery
Interspersed with the recipes, you’ll be able to follow Cook’s Country Executive Food Editor Bryan Roof as he travels to big cities and small towns in search of local specialties. He brings the recipes back to the test kitchen where the team makes foolproof at-home versions for you.
- • Ingredient Information and Recommendations for everything from canned tomatoes (whole, diced, crushed) and cheeses (Asiago, fontina, mascarpone, mozzarella, Parmigiano-Reggiano, Pecorino Romano, provolone, and ricotta) to red wine vinegar, pine nuts, and pancetta are included with recipes
- • An Intro Section includes Jack Bishop’s memories of an Italian American Kitchen and Tucker Shaw’s “History of Italian America”
Savings $5.00 (17%)
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