Giada's Family Dinners: A Cookbook Hardcover – April 4, 2006

`giada's family dinners' by Food Network `Everyday Italian' star, Giada De Laurentiis is Giada's second of three books currently available. Like her first book, this volume contains many worthy recipes from her better than average TV cooking show, and improves on her evoking the great contribution of food to a general `joie de vivre', done so well by several English authors such as Jamie Oliver, Nigella Lawson, and Nigel Slater.I made some extra effort to improve Giada's overall score with this book, but I couldn't find any major improvement when measured against her competition. The biggest problem with Giada's book is that she is going against some of the stiffest competition in the cookbook biz. Books on Italian cuisine glut the shelves, with about twice as many titles as the next two regions (France and Mexico) combined. Leading this charge are excellent and very accessible titles by Marcella Hazan, Lydia Bastianich, and Michelle Scicolone, not to mention Food Network colleague, uber-chef, Mario Batali.If you consider this book as an entry in the informed homemaker sweepstakes, she is up against the formidable Sara Moulton who has a very good second book out based on her `Sara's Secrets' show and the even more formidable new book from former Martha Stewart editor, Susan Spungen whose simply titled book `Recipes' is nominated for an IACP best cookbook award.If you want to pit the book against the `Italian home cooking' market, you have to go up against Rocco DiSpirito's next to last book, `Rocco's Italian Kitchen' and Eleanora Russo Scarpetta's `Eleanora's Kitchen' which, for an amateur (with help from professional Sarah Belk King) is a darn good Italian-American cookbook.If this weren't enough, the promise of her title puts her head to head with the Robin Williams of cookbook writing, the irrepressible Jamie Oliver, whose latest book, `jamie's dinners' aims squarely at the subject of family cooking. While Giada is a talented culinary teacher, Oliver is a force of nature. What makes this comparison favor Jamie is that while Oliver genuinely addresses home cooking, Giada's book is a collection of new recipes from her TV show, with little effort to put them into the context of eating at home. Even the photographs in the two books contrast the warm family atmosphere of Giada and relatives with the over the top exuberance of Oliver with his kids, his recent subject, English school children, and his lovingly lush pics of dishes. Giada's pics are nice, but Jamie's pics have soul!One of the ways in which Giada's book violates the promise of the title is the fact that the book contains some (albeit few) recipes which are too fancy for routine dining. Any recipe which involves cleaning, stuffing, and cooking artichokes will not be done for only relatives, except possibly for a fancy Spring gathering, once a year. Thus, the famously `Naked Chef' outdoes Giada in the simplicity department.Getting down to the heart of the matter, the recipes. I find it interesting that Giada takes recipes which have some Italian roots to begin with, such as Caesar's salad, announce an `Italian Caesar's salad. Caesar's salad was invented in Mexico, but it was invented by an Italian restauranteur with patently Italian basic ingredients of Parmesan cheese, garlic, and anchovies, among other things. Giada aims at making the recipe more Italian by grilling the Romaine and making the croutons out of baked polenta. This really doesn't impress me too much, as part of the charm of the Caesar's salad is the ability to make it at tableside. I will however, give Giada much credit for turning a Caesar Salad into an interesting Summer outdoor dish. I would have preferred she not leave out the coddled egg and limit the garlic to the traditional rubbing on the wooden salad bowl. I made a similar Caesar's salad with two minced garlic cloves once, based on a recipe from Martha Stewart, and the garlic was simply too strong. Giada calls for three cloves of raw garlic! This is why the classic recipe calls for nothing more than rubbing a garlic clove over the wooden bowl in which the salad is made. Another interesting `Italian' version is the `Italian Muffuletta'. While the muffuletta is a New Orleans speciality, it is really not far removed in influence from the classic Italian stuffed sandwich. Her other sandwich recipes, mostly classic Italian paninis are far more interesting for this book.Giada gives us little culinary background or instruction on general matters. This suggests that you will do better with this book if you have some basic kitchen skills in hand. While it is a book of good recipes, and this is a worthy achievement, Giada skims over a few important subtleties that may lead the average amateur cook to grief. In one recipe, she says that if you don't have orzo (rice-like pasta), just use rice in its place. This concerned me, and may be considered an outright mistake, as it didn't say what kinds of rice may cook in the seven minutes called for in the recipe. Some instant rices may cook as fast as orzo, but your average `Uncle Ben's Converted Rice' needs at least a very careful 20 minutes or more to cook through.I give the book four stars, because the book does contain interesting and inviting recipes requiring only simple preparation techniques. And, since the book ties into what I believe is a better than average TV food show, you will be happy with this book if you like Giada's show and you don't have many Italian cookbooks. I like the fact that Giada plainly states that many of her recipes are based on `Italian-American' models. What also strikes me is that many of her own adaptations of classic Italian dishes are influence heavily by her French culinary training. One symptom is her heavy use of Dijon mustard in a lot of dishes. In most of the `genuine Italian' cookbooks I have read, I rarely encounter mustard as an ingredient.My thanks go out to those who commented on my Giada reviews, as it lead me to revise the general tone of the review. This will help me do better reviews in the future.

Wonderful!! Absolutely wonderful!! This sophomore effort of one of the cooking world's fastest-rising chefs who has worked hard for her title the rewards of accolades. Once again, she has given us fresh, delicious, and satisfying recipes that give us a thoroughly enjoyable experience in the kitchen.This latest effort has all you need to prepare meals that will give you pleasure and joy in their preparation, as well as using the experience to have your guests help you. Through the use of staples, other everyday foods, and directions that are clear and crisp, you will be most satisfied within your stomach and soul.The book is also full of photos of family, friends, and food that share this part of her life, as well as glorious photo presentations of the finished dishes; all of them styled to make you feel as comfortable as she in their preparation.The book is divided as such:SOUPS AND SANDWICHES: beef and lentil soup/ tomato soup with pancetta/ pasta e fagioli/ winter minestrone/ escarole and bean soup/ italian wedding soup/ stracciatella soup/ tuna and artichoke panini/ venetiano panini/ vegetable panini with mozzarella/ prosciutto and lemon panini/ open-faced PLT (that's prosciutto instead of bacon--very delicious!)/ italian muffulettaITALIAN SALADS AND SIDES: roasated beet and arugula salad with goat cheese and avacado/ italian caesar salad/ arugula and orange salad with basil vinaigrette/ broccoli florets with Meyer lemon olive oil/ marinated zucchini and summer squash/ butternut squash gratin with pesto/ roasted eggplant and tomatoes/ sauteed green beans with tomatoes and basil/ roasted fennel with parmesan/ orzo with garbanzo beans, red onion, basil, and mint/ cannellinin beans with herbs and prosciutto/ stuffed artichokes/ braised swiss chard/ basic polenta (the food of the gods!)/ herbed cheese polentaFAMILIY ENTREES: pepperoncini shrimp/ broiled salmon with garlic, mustard, and herbs/ tilapia with citrus bagna cauda/ swordfish milanese/ sea bass with beans and radicchio/ chicken marsala with mustard and mascarpone/ pollo frito/ chicken tetrazzini/ garlic and citrus chicken/ chicken vesuvio/ chicken florentine/ flank steak with red wine sauce/ filet mignon with balsamic syrup/ rack of lamb with mint-basil pesto/ veal scaloppine with saffron cream sauce/ parmesan-crusted pork chops (the best)/ pork chops alla pizzaiola/ lasagna rolls/ stuffed zucchini and red bell peppers (who knew? what a great recipe for zucchini)THE ITALIAN GRILL: pane alla grillia/ grilled portobello mushrooms with tomatoes and fresh mozzarella/ grilled lettuces (very different but very good)/ grilled artichokes with parsley and garlic/ grilled steak sandwiches/ grilled chicken with gremolata (a delicious paste of garlic, herbs and citrus)/grilled chicken with basil dressing/ grilled lamb with salsa verde/ grilled tuna burgers with tapenade/ swordfish spiedini/ grilled tuna steaks with roasted cipollini onions/ grilled summer fruit/ italian s'moresFAMILY STYLE PASTA: little thimbles scuie' sciue'(your own choice of ingredients)/ linguine with chicken ragu/ fresh fettucine with roasted chicken and broccoli rabe/ penne with spinach sauce/ chicken carbonara/ polpette and spaghetti/ rigatoni with steak/ fusilli with shrimp and arugula/ qucik marinara sauce/ raviolo with creamy tomato sauce/ penne with sausage, artichokes, and sun-dried tomatoes/ whole wheat spaghetti with swiss chard and pecorino cheese/ farfalle with asparagus and mushrooms/ red wine risotto with peas/ dirty risottoFAMILY STYLE GET-TOGETHERS: pizzette with gorgonzola, tomato, and basil/ crostini with gorgonzola, honey, and walnuts/ sun-dried tomato and mozzarella kebabs/ salami crisps with sour cream and basil/ turkey bolognese/ baked angel hair timbale/ farmers pasta/ zuppa di pesce ( hearty fish soup)/ veal stew with cipollini onions/ pot roast with porcini mushrooms/ pancetta-wrapped prok roast/ vegetable gratin/ baked mashed potatoes with parmesan cheese and bread crumbsFAMILY FEASTS: bellini bar/ limoncello spritzers/ rose wine with fresh sage and lemon/ turkey with herbes de provence and citrus/ ciabatta stuffing with chestnuts and pancetta/ butternut squash lasagna/ insalata di rinforzo/ holiday salad/ Easter pie/ pizza rustica/ Easter lamb/ roasted red snapper with parsley vinaigrette/ linguine with spicy red clam sauce/ panettone bread pudding with amaretto sauce (deelish)FAMILY STYLE DESSERTS: (always the best chapter!): chocolate anise biscotti/ chocolate chip cookies with hazelnuts/ mocha semifreddo/ chocolate ricotta pudding with strawberry sauce/ raspberry-almond tart/ orange segments and berries with balsamic cream/ nectarine and blueberry crisp with amaretti cookie topping/ nutella ravioli/ spicy mocha/ raspberry tirmisu/ apricot crostata/ espresso brownies/ limoncello cheesecake squares/ zuccotto/ chocolate pizzaShe then gives a wonderul "menu's for family dinners" that covers: Christmas/ Thanksgiving/ Easter/ cold weather get-togethers/ backyard BBQ/ celebratory dinner/ kid-friendly dinner/ elegant dinnerGiada has it all down and written in the style that her love of family, friends, and food can bring together. (As another aside, I am also deeply grateful that the meals are titled as "Christmas/ Easter" and not as "holiday"). Enjoy the excitement and fun of planning and creating meals that will give you much to be grateful for, in the thought of the blessings that are in your life, all courtesy of Giada!!

I bought this book after I got "Everyday Pasta" which I liked very much and I wasn't dissapointed. The book contains just what the title says - family dinners. Most of the recipes are easy to prepare, a lot of them can be done at least partly in advance - always nice when you actually want to take part in the fun the others have instead of slaving away in the kitchen all the time. Recipes like "garlic and citrus chicken", "filet mignon with balsamic syrup", "lasagna rolls" or "limoncello cheesecake squares" (don't worry, there's a recipe for limoncello added for those of us who can't get it) not only show you a bit of the wide range of recipes in this book but also make your mouth water by just reading them. The book is split up into 8 chapters: "soups and sandwiches", "italian salads and sides", "everyday family entrées", "the italian grill", "family-style pasta", "family-style get-togethers", "family feasts", "family-style desserts", followed by a few suggestions for menues (christmas, easter, thanksgiving, elegant ...). From drinks over starters, first courses and mains up to desserts, you'll find recipes for everything in it. This book contains a conversion table to help you along, since it is of course american. Some of the recipes are indeed americanized, but Giada always tells you so and who says you're not allowed to add your own touches to standard recipes. I think that's what makes cooking interesting and Giada quite often gives a dish you think you already know too well an unexpected, new and exciting twist. - By the way, the recipe for "tagliatelle and duck ragù" from "Everyday Pasta" was so delicious I immediately got asked for the recipe. You've got to try it!

Easy and great for me

Giada writes great cook books. This is beautifully illustrated. The recipes are easy to follow and delicious. Lots of descriptions, explanations and recommendations. Suited to cooks of all levels.

Superbe livre

もともとＮＨＫの番組で料理している姿を見て、この人の本ないかな？と探して買いました。最初、「英語かよ！」と思いましたが、料理の専門用語ってそれほど多くないみたいで、いくつか調べながら読んでいるうちに、だいたいわかるようになっちゃいます。わたしはなかなかお豆を使った料理とか、ハーブの使い方っていうのが分からないでいたのですが、この本ですっかり開眼です。今ではハーブ育てて、フレッシュハーブを使っています。売っている乾燥したバジルやタイムでも十分おいしいですが、やっぱりフレッシュですよね。近頃は地中海式料理が流行っているようですが、この一冊で、自然とおいしく簡単に地中海式の食事が作れちゃいます。すごくおいしい料理ができるのでオススメです。