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).
What you cook with matters, but head into any grocery store and you’re bound to find a dizzying array of choices for any given ingredient. What’s the best olive oil, spaghetti, canned tomatoes, jarred sauce, or mozzarella? We’ve tested hundreds to find the best tasting ingredients. Eliminated the guesswork and save time and money when you shop with our helpful ingredient spotlights and extended commentary, which you’ll find conveniently located on the recipe pages in your copy of Big Flavors from Italian America.
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"On the Road" Stories Showcase Regional Gems
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”