Cooking with Nonna by Rossella Rago

Some of you may know Rossella Rago from her on-line/social-media cooking videos in which she cooks alongside an Italian or Italian-American grandmother (nonna). This book is an accompaniment to that series, featuring 100+ of the basic Italian and Italian-American recipes she's gleaned from various grandmothers who have been featured on her show.

The recipes cover meals from appetizers to desserts, with step by step instructions on how to make the dish, preparation times, cooking times and yields. Photos illustrate many important techniques, and show many of the finished dishes.

A few of the dishes may challenge experienced cooks, but this is really a basic to intermediate book. I expect that the sequel will feature advanced dishes. Each recipe is prefaced by a short and entertaining introduction by the author.

The filtered images take on a nostalgic feel, which is intentional, and helps to blend the down-to-earth grandmothers with Rossella's at times too-Hollywood style. The author hopes to create nostalgia for the traditional Sunday dinners she grew up with.

If you didn't grow up with that tradition, the stories from the various grandmothers may inspire you to create the tradition for your own family. The one page life stories about each grandmother are fascinating slices of immigrant life, in which home-cooked meals equate directly with love. One grandmother insists:

You've got love the food like you love your boyfriend.

From the book's description:

Now you can cook classic Italian meals with the long-awaited debut cookbook from the popular web TV series Cooking with Nonna!

For Rossella Rago, creator and host of Cooking with Nonna TV, Italian cooking was never just about the amazing food or Sunday dinner. It was also about family, community, and tradition. Rossella grew up cooking with her Nonna Romana every Sunday and on holidays, learning the traditional recipes of the Italian region of Puglia, like focaccia, braciole, zucchine alla poverella, and pizza rustica. And in her popular web TV series, Rossella invites Italian-American grandmothers (the unsung heroes of the culinary world) to cook with her, learning the classic dishes and flavors of each region of Italy and sharing them with eager fans all over the world.

Now you can take a culinary journey through Italy with Rossella and her debut cookbook, Cooking with Nonna, featuring over 100 classic Italian recipes, along with advice and stories from 25 beloved Italian grandmothers. Learn to make fresh homemade pasta, handcrafted Spaghetti with Meatballs, and decadent Four-Cheese Lasagna that will have everyone coming back for seconds! With easy-to-follow step-by-step instructions and mouthwatering photos, Cooking with Nonna covers appetizers, soups, salads, pasta, meats, breads, cookies, and desserts, and features favorites such as Sicilian Rice Balls, Fried Calamari, Stuffed Artichokes, Orecchiette with Broccoli Rabe, Veal Stew in a Polenta Bowl, Struffoli, Ricotta Cookies, and more! So if you are ready to bring back Sunday dinner and learn how to make Italian food just like nonna, then look no further!

Here is a direct link to the book at Amazon.com:

Visit Rossella's website or YouTubeChannel to view the videos of her cooking with Italian grandmothers.

Not My Mother's Kitchen by Rob Chirico

This is a combination memoirs and cookbook by a self-taught Italian-American chef who was inspired by a trip to Italy to create meals that combine the fresh taste of Italian cooking with some classic tastes of American cooking. The references for on-line sources for ingredients are for American readers.

He writes and cooks with the at times irritating conviction of a convert, so casual cooks might find some of his recipes a bit too fussy, and normal people will find some of his opinions rather too opinionated (like his views on the table salt shaker!). But the author includes some basic recipes too, and some classic Italian recipes, all accompanied by detailed instructions.

The memoirs part of the book, in my opinion, picks much too much on his mother's cooking, which was the cooking of millions of Americans in the sixties and seventies: frozen foods, processed foods, and convenience products. He could just as easily have written about those millions than picked on his mother by name.

I prayed that the woman had passed on, so she wouldn't have to see this book and read her son's rants about her and her cooking. However I was horrified to learn at the end of the book that his mother is still with us! Shame on you Rob Chirico for humiliating your mother in this way!

From the book's description:

Serving up a tale that is part memoir and part cookbook, acclaimed foodie Rob Chirico shares his culinary journey after growing up with an Italian-American mother who was hopeless in the kitchen.

Rob Chirico learned to cook as a defense against his mother's awful meals. After discover-ing that there was more to real food than canned ravioli and frozen vegetables, he decided to try his hand in the kitchen. His memoir offers recipes, cooking techniques, and tips he has cultivated over decades. He blends his expert experience with an engaging and humorous narrative on growing up with suspect meals.

The Italian Baker by Carol Field

This is a book for Italian bread fanatics or for professional bakers, because it is far beyond what the amateur home baker is probably interested in.  The supplies alone will set someone back quite a bit of money.  But if you are determined to make authentic looking and tasting Italian regional breads in your own home, then this is the book for you.

Just the basic instructions, and an explanation of the equipment and techniques necessary to get the right results, take up one quarter of the book.  There is a full index, too, along with a U.S. website that offers sources for the sometimes difficult to find ingredients, and there are even 800 numbers provided in case you need that ingredient pronto!

There is even a long history of Italian bread making, beginning in pre-history and going along to the present day.  The author states:

Bread gives us real glimpses into the complex and fascinating history of all the regions of the country.

The instructions for most breads are provided for bakers working by hand, by mixer, and by food processor. 

Special kneading techniques for various types of bread are described, as well as the use of the baking stone, and cast iron pans with rice to add moisture to the bread while baking.  I found that not all the instructions were clear, however.  Adding more images would help.

All attempts are made to recreate the chewy-porous breads that come from Italy's high-gluten flour and from cooking break in wood-burning stoves. 

Regional and rustic breads, modern breads, dishes make with bread leftovers, holiday breads, rolls and breadsticks, pizzas and focaccias are all covered in the book.  But while bread is the main focus of the book, it also covers some sweets, such as tarts, cakes, cookies, and sweet breads.

I may try some of the recipes, but the ones that require several days to prepare, and much money to spend on special ingredients and supplies, I'll take a pass on.  As I wrote above, this really is a book for an Italian break fanatic, and I'm not one.

From the book's description:

Who can resist bruschetta rubbed with garlic and drizzled with olive oil, almond-studded biscotti dipped in coffee or wine, and, of course, a thin-crusted pizza with fresh, sweet tomatoes and tangy mozzarella? These Italian classics that Americans know and love are just the beginning; there are a wealth of other equally delicious breads and sweets waiting to be discovered.

In this groundbreaking classic—now thoroughly updated for today’s modern kitchen—Carol Field introduces artisanal doughs and techniques used by generations of Italian bakers. Every city and hill town has its own unique baking traditions, and Field spent more than two years traversing Italy to capture the regional and local specialties, adapting them through rigorous testing in her own kitchen.

Field’s authentic recipes are a revelation for anyone seeking the true Italian experience. Here’s a chance to make golden Altamura bread from Puglia, chewy porous loaves from Como, rosemary bread sprinkled with coarse sea salt, dark ryes from the north, simple breads studded with toasted walnuts, succulent fig bread, and Sicilian loaves topped with sesame seeds.

The Italian Baker is the only comprehensive book, in English or Italian, to cover the entire range of Italian baking, from breadsticks and cornetti to focaccia, tarts, cakes, and pastries. There is even a chapter on using leftover bread—with recipes ranging from hearty Tuscan bread soup to a cinnamon and lemon-scented bread pudding.

Winner of the International Association of Culinary Professionals Award for best baking book, The Italian Baker was also named to the James Beard Baker’s Dozen list of thirteen indispensable baking books of all time. It has inspired countless professionals and home cooks alike. This latest edition, updated for a new generation of home bakers, has added four-color photography throughout, plus new recipes, ingredients and equipment sections, source guides, and weights. One of the most revered baking books of all time, The Italian Baker is a landmark work that continues to be a must for every serious baker.

Here is a direct link to the book at Amazon.com:

This review is by Candida Martinelli, of Candida Martinelli's Italophile Site, the author of the crime-romance novel THE HAGUE, a traditional murder mystery novel AN EXTRA VIRGIN PRESSING MURDER, and the young-adult/adult mystery novel series THE VIOLET STRANGE MYSTERIES the first book of which is VIOLET'S PROBLEM.

Gelato, Ice Creams and Sorbets by Linda Tubby

A book all about gelato, ice cream and sorbets, what could be bad about that?  Well, nothing.  This book is great.  I especially enjoyed the brief history of Italian ices.  The recipes are clear and simple to follow, too, and the images are lovely. 

The book includes:

• Gelato (25 recipes)
• Iced Drinks (Frullato-Frappe and Granita - 14 recipes)
• Sorbets (21 recipes)
• Iced Desserts (like semifreddo and spumone -16 recipes)
• Cake and Cookies (10 recipes)

 

The author makes it seem so simple, and she even gives instructions for making the recipes with and without using an ice cream making machine.  A extra bonus are some recipes for cakes and cookies that go well with gelato.  In the print book, which is about 75 pages long, there's an index for easy reference. 

Italy has a long history of ice treats, going back to Ancient Roman times, including snowcones and iced wine, and ices like today's sorbets and granita desserts.  Today's standards are all here, along with newer flavors like a Limoncello gelato, and granita with almost and cardamom, and a sorbet made with Vernaccia di San Gimignano wine.

I've made some of the Frullato recipes and loved them.  I suspect this is the sort of book that would make a great Italophile gift this summer!

    

From the book's description:

Gelato, sorbets and ice creams is jam packed full of your classic Italian ice cream recipes. These heart melting favorites will leave you feeling refreshed all year round, as ice cream is not just for the summer.

You will not believe how it all began with Italian ices as this unique recipe books takes you through the historical values of ice cream. But this book takes no prisoners with its strict rules when freezing your scrumptious deserts, ensuring you have the easiest of times in the kitchen. After all, simpler is better when it comes to food preparation.

Brace yourself to be hooked by the range of choice with Iced drinks, sorbets, gelati and mascarpone to tickle your taste buds. No one could ever dream there was so much choice with ice cream treats.

And if that has not filled you to burst, there is a delicious selection of tasty extras and toppings to really make the dish feel complete. Say arrivederci to your old ice cream maker and ciao to easy ice cream making, just about anyone can make these tasty favorites. Whether it’s fun in the sun, or a night in by the fire, these glorious creations are perfect for any occasion.

Here is a direct link to the book at Amazon.com:

This review is by Candida Martinelli, of Candida Martinelli's Italophile Site, the author of the crime-romance novel THE HAGUE, a traditional murder mystery novel AN EXTRA VIRGIN PRESSING MURDER, and the young-adult/adult mystery novel series THE VIOLET STRANGE MYSTERIES the first book of which is VIOLET'S PROBLEM.

Mastering Pasta by Marc Vetri and David Joachim

The Art and Practice of Handmade Pasta, Gnocchi, and Risotto.  The subtitle of the book pretty much says it all, except for the polenta recipes.  As the chef-author says:

People just adore pasta.  It's a simple fact.

The author is an enthusiastic pasta maker, and his enthusiasm comes over clearly in the book.  He stresses that making pasta is not difficult, and can actually be a creative outlet, one that family and friends will always enjoy.  He aims to:

...dispel the myth that pasta is complicated to make.

Pasta is as old as flour, so it is no surprise that the variations are endless.

No dish in history has as many variations, colors, motifs, tastes, textures and subtleties as a dish of pasta.

Here is the author in a lovely 2 minute video showing and telling you what is in his book, all the while he makes some delicious looking ravioli.

 

The book covers:

• Fresh Pasta
• Baked Sheet Past,
• Ravioli
• Stuffed Pasta
• Extruded & Dried Pasta
• Flavorings for the Pasta
• Gnocchi
• Risotto
• Polenta
• Stocks & Sauces
• The Basics of Pasta Making

We learn from the book, which I received as a review-copy, about the science of flour, and how to vary the basic ingredients to at taste and texture to the pasta.  There are traditional recipes like Tagliatelle with Bolognese Sauce and modern variations such as Farfalle with Chorizo and Favas (actually, this is a very Sicilian dish!).

There are plenty of photos accompanying the text, showing the making of pasta, and many of the finished dishes.  There are lots of meat sauces, too, which are the oldest, most traditional types of sauces.  This is probably a good gift idea for any friend who loves pasta but is afraid of attempting to make it on their own.  The author's enthusiasm is sure to overcome their fears. 

Be warned, however:  reading this book will make you very hungry!

From the book's description:

From Marc Vetri, acclaimed master of pasta and chef/owner of four highly successful and popular Philadelphia restaurants, comes a detailed primer on artisan pasta-making for home cooks and professionals, including 100 of Vetri's favorite recipes.

Opening with a brief tour of pasta-making in Italy, then moving on to the details of making pasta at home, Mastering Pasta explains exactly how to build doughs from scratch, craft a variety of pasta shapes, then pair them with the ideal sauces and condiments for spectacular finished dishes.

This comprehensive guide from a recognized expert is packed with special features, including opinionated sidebars on frequently asked questions (Should pasta always be cooked al dente? To cheese or not to cheese?) as well as advanced preparation and storage notes.

Covering all the pasta basics along with risotto, gnocchi, and crespelle, Vetri delves deep into food science and revels the secrets of the very best pasta. For cooks who want to take their pasta-making to the next level, this complete handbook is destined to become a must-have resource.

Here is a direct link to the book at Amazon.com:

Please visit the Pasta Page at my Italian culture website:  Candida Martinelli's Italophile Site.

Direct link to the Pasta Page

This review is by Candida Martinelli, of Candida Martinelli's Italophile Site, and the author of the cozy-murder-mystery novel AN EXTRA VIRGIN PRESSING MURDER, and the young-adult/adult mystery novel series THE VIOLET STRANGE MYSTERIES the first book of which is VIOLET'S PROBLEM.

Nonna's House by Jody Scaravella and Elisa Petrini

The subtitle of this book explains what it is:  Cooking and Reminiscing with the Italian Grandmothers of Enoteca Maria.  Don't know this New York restaurant?

Enoteca Maria takes great home cooking seriously. At this intimate, hospitable restaurant on Staten Island, all the cooking is done by ten nonnas (grandmothers), drawing on their own family recipes, handed down for generations, which reflect their regional traditions.

There are apartments and houses to rent in Italy that include the services of an Italian grandmother to cook your meals.  The restaurateur was seemingly not inspired by that to create his restaurant, instead, he explains in the book how it came about.  He was:

...looking for authenticity, to preserve vanishing traditions.

The Italian grandmothers come from diverse Italian regions, and their local specialties are respected, as can be seen in the mix of recipes in this cookbook/memoirs.  The restaurant aims to feel the primal connection between food and family, so the recipes are original family fare. 

I have to say that I found the memoirs parts of the book more interesting than the recipes.  There are hundreds (thousands?!) of Italian cookbooks in print, each with sections mirroring this cookbook's from appetizers to desserts.  But life stories of Italian grandmothers are a rarer read, and that is what we get in most of the memoirs sections about the grandmothers who cook at Enoteca Maria (named for the restaurateur's grandmother), life stories of real personalities, real people.

Most fascinating to me was how moving to America freed these women from stifling Italian convention.  They all express joy in being able to follow their culinary instincts to experiment with timeworn recipes.  They take advantage of time-saving kitchen equipment.  They improvise with seasonal ingredients.  They cook for pleasure, as a creative outlet. 

On top of all that, they recognize the liberation they enjoy in America, the freedom to earn a living, to divorce, to bring up their children as they see fit, to socialize and to embrace the excitement of living near New York City.  And all of the grandmothers, most of whom have had very difficult childhoods, embrace the convenience of American living.

Here is a great 8 minute video introducing the restaurant, very sweet and touching:

 

From the book's description:

This beautiful collection of food and nostalgia features great traditions from the heart of Italy, with delicious recipes and colorful stories from the internationally celebrated grandmothers of Enoteca Maria—a one-of-a-kind Italian restaurant where a rotating cast of nonnas are the star chefs.

Enoteca Maria takes great home cooking seriously. At this intimate, hospitable restaurant on Staten Island, all the cooking is done by ten nonnas (grandmothers), drawing on their own family recipes, handed down for generations, which reflect their regional traditions. Here are their delicious homemade pastas, risottos, desserts, and more, which have foodies from all over the world taking the ferry to the forgotten borough for an authentic taste of Italy.

Beautiful full-color photography captures the fresh, distinctive flavors of these surprising dishes. Nonna Cristina shares her beautiful Risotto with Strawberries, Black Pepper, and Parmesan; Nonna Margherita offers delectable Stuffed Peppers with Pine Nuts and Raisins; and Nonna Teresa shows off her prize-winning Meat and Cheese Lasagna. Nonna Elvira whips up her peerless Linguine with Cuttlefish and Ink; Adelina creates a savory Tagliatelle with Pumpkin, Sausage, and Chestnuts; and Rosaria makes handmade Spaghetti alla Chitarra with Cherry Tomatoes and Porcini Mushrooms. Nonna Carmelina shares her classic Potato Pie with Ham, Salami, and Mozzarella; Rosa confides her nonna’s secret recipe for Rabbit with Sage; and Nina sautés Chicken alla Capricciosa, with prosciutto and mushrooms. Nonna Francesca launches the book with advice on the time-honored art of preserving everything from olives to soppressata.

With its utterly delicious tastes of grandmother’s kitchen, Nonna’s House is a legacy of flavors passed down through generations, now captured here forever. Restaurant founder Jody Scaravella says it best: “If I have a choice between a three-star Michelin chef’s restaurant and Grandma’s, I’m going to Grandma’s. I’m going to the source.”

Here is a direct link to the book at Amazon.com:

Please visit the restaurant's website.

This review is by Candida Martinelli, of Candida Martinelli's Italophile Site, and the author of the cozy-murder-mystery novel AN EXTRA VIRGIN PRESSING MURDER, and the young-adult/adult mystery novel series THE VIOLET STRANGE MYSTERIES the first book of which is VIOLET'S PROBLEM.

Epic Tomatoes by Craig LeHoullier

Tomatoes and Italians are linked together in the public psyche, that is why I requested a review-copy of this book.  So many classic Italian dishes rely on the sweet, tart, fresh flavor of tomatoes.  In Italy, people who have a bit of land and enough sunshine usually try their hand at growing tomatoes.  Be warned:  once you start growing your own, you will never turn back, as I know from personal experience.   

Epic Tomatoes:  How to Select and Grow the Best Varieties of All Time delivers just what it promises, and delivers it with style.  Great creativity was used in the creation of this informative book.  Here is an example of what I'm referring to.  This is part of the book's Table of Contents:

Here is the Table of Contents:

• Preface and Intro
• The Origins of Today's Tomato
• Anatomy of a Tomato
• Planning and Planting
• Growing, Maintenance, and Care
• Harvest Celebration
• Saving for the Future
• Breed You Own Tomatoes
• Q&A
• Troubleshooting Guide
• Back material

The author is preaching to the choir in my case.  I have been growing my own tomatoes for years, for the flavor.  Anyone who grows tomatoes, and spends the time and effort needed to grow them well, does it for the flavor.  

The flavor of a real tomato is something people who only purchase them in stores just don't know.  Store-bought tomatoes are picked too soon to have any significant flavor.  The tomatoes need to be unripe to be transported safely.  The author expresses it well:

You may find yourself living without fresh tomatoes between your last harvest of the autumn and the first of the following spring.  You will realize that those round, pinkish red things that are available in the stores bear no resemblance at all to the real tomato, for no other type of homegrown produce so far exceeds in quality that which is purchased.

The author has grown over 1000 varieties of tomatoes over 35 years, so he is qualified to say:

...the "must grow the hybrid" contention was just not true.  The non-hybrids/heirlooms I grew equaled or out-yielded the hybrids in general, with far superior flavors and variety.  And that came with the benefit of being able to save seed for next year's garden.

You are instructed how to save your seeds for the next season, saving money, but you are also encouraged to participate in a large seed exchange program, to get seeds for other tomato varieties for free.

In the 250 pages 250 varieties of tomato are featured with image and description of the tomato's unique qualities.  The 10 tastiest tomatoes are highlighted, so every tomato grower can hit it right with the heirlooms the first time out.

The author provides a summary history of the tomato, but really, he offers everything you ever wanted to know about tomatoes, and then some!  There are even some recipes, along with canning instructions and tips for people who would like to breed their own tomato variety, which turns out to be much easier than it sounds.

If you are inspired by the book to grow your own tomatoes, the author provides a helpful troubleshooting section, and a most often asked questions section.  He even has USA regional growing tips, and tips for Eastern Canada, along with a full Resources section and Index.

This artistically presented, information-packed book is a wonderful gift for any friend or family-member who grows tomatoes, or who wants to grow tomatoes!

The author and I are not the only ones who understand about the quality of homegrown tomatoes.  There is a wonderful song written about them, that captures the enthusiasm of all tomato growers.

Homegrown tomatoes, homegrown tomatoes.

What would life be without homegrown tomatoes? 

Only two things that money can't buy:  that's true love and homegrown tomatoes...

From the book's description:

Savor your best tomato harvest ever!  Craig LeHoullier, tomato adviser for Seed Savers Exchange, offers everything a tomato enthusiast needs to know about growing more than 200 varieties of tomatoes — from sowing seeds and planting to cultivating and collecting seeds at the end of the season.  He also offers a comprehensive guide to the various pests and diseases of tomatoes and explains how best to avoid them.  No other book offers such a detailed look at the specifics of growing tomatoes, with beautiful photographs and helpful tomato profiles throughout.

Epic Tomatoes is published by Storey Publishing, LLC, publishing books for country living since 1983.

Direct link to the book at SP

Here are direct links to the book at Amazon.com:

Have you never grown tomatoes before?  Here is an informative and beautiful 2 minute video about tomatoes in Italy:

On this book review site I have a review of a wonderful picture book for children that introduces them to homegrown tomatoes by recounting the story of a young Italian boy who helps his grandfather grow tomatoes for family and friends.  

 See my review of Tino and the Pomodori

This review is by Candida Martinelli, of Candida Martinelli's Italophile Site, and the author of the cozy-murder-mystery novel AN EXTRA VIRGIN PRESSING MURDER, and the young-adult/adult mystery novel series THE VIOLET STRANGE MYSTERIES the first book of which is VIOLET'S PROBLEM.

Make Ahead Bread by Donna Currie

The author of Make Ahead Bread educates the reader about yeast.  The organism is very sturdy, it turns out, and altering the temperature in which you store your dough can give you more leeway in when you have to cook it.  The author explains how you can work the bread-making steps around your schedule, rather than be a slave to the dough.

The subtitle of this book is 100 Recipes for Melt-in-Your-Mouth Fresh Bread Every Day.  The recipes are wonderful, actually, and cover all the sorts of bread one could ever dream of making--and savoring straight from the oven!  The book is roughly 200 pages of education, recipes, illustrations and encouragement.

These are the sections in the book:

• Preparation (and ingredients)
• Loaf Breads
• Buns, Ross & Breadsticks
• Flatbreads
• Pastries
• Leftover Bread
• Butters & Spreads

The author's goal is this:

This book takes the process of bread making and fits it into a busy schedule by dividing the process into two or more parts.

The trick to breaking up the bread-making steps is to control the second rising. 

1. Mix and knead the bread, preferably with a stand-mixer with a kneading attachment
2. Let the dough rising to double in size
3. Knead again with the machine and shape as desired
4. Refrigerate the dough to slow the 2nd rising
5. 8 to 24 hours later you can bake the bread at your convenience

The author insists that:

The long, slow rise also improves the flavor and texture of the bread, compared to breads left at room temperature for the final rise before baking.

The text includes instructions for making a sourdough starter.  I should warn the reader, however, from my own experience, that bread making is unpredictable because one works with a live organism:  yeast.  Hard and fast rules don't apply, which the author admits.  The author's experience with yeast is valuable, and she shares it readily.

All the standard breads are here, plus Pita, Tortillas, Focaccia, Naan, and Pizza dough.  The author also instructs us on techniques for various classics like:  dinner roles, knots, and English muffins, crescents, sticky buns, and swirls.  There are some recipes with unusual ingredients, such as Nutella hazelnut-chocolate spread for Nutella Swirl Rolls.

The most unique bread variations are:

• Bacon, Tomato, and Cheddar Loaf
• Oatmeal-Honey-Date Loaf
• Maple, Bacon, and Onion Loaf
• Cheesy Breadstick Twists

Many of the recipes instruct one to roll out the refrigerated dough and immediately cook it, without another rising.  From experience, I know that this will leave the bread less risen than if you let it rise again.

Unusually for a book about bread, this recipe book includes pastries, which fall under a different culinary art, but your get recipes for standards like Danish, Croissants and Turnovers.

A frugal cook, the author provides some recipes, both savory and sweet, that use leftover bread.  The toppings section includes making your own butter and nut butters!  But for me the best tip is instant pectin, which I can't find in the store, but when I do find it, I will buy out the entire stock!

The author encourages readers to squeeze in the time to make bread from scratch by fitting the tasks around one's daily schedule.  While one could make all their own bread, every day, like the author, I think these recipes and techniques are actually the sort of thing that can help cooks make something special for parties and holidays, without keeping them to the kitchen all day long. 

From the book's description:

Two Steps to Breaking Bread.  Make Ahead Bread de-mystifies the bread-baking process with simple recipes and easy-to-follow steps for fresh-from-the-oven bread.  Plus there's an entire chapter devoted to baking ingredients and equipment.  Follow home baker Donna Currie's simple two-step process to baking delicious, fresh, yeast breads:

Step One – mix and knead the dough, then let it rest for 1-2 days while you enjoy life

Step Two – bake.

Yes, it's that simple.

Melt-in-Your-Mouth Breads.  Your home will smell amazing while you bake any of the 100 recipes in Make Ahead Bread, including all of these:

Loaf Breads – Bacon, Tomato and Cheddar Loaf; Maple Sugar and Walnut Loaf Buns, Rolls, Breadsticks – Slider Buns; Cheesy Breadstick Twists Flatbreads – Chicago-style Pan Pizza; Semolina Focaccia Pastries – Breakfast Sausage Danish; Traditional Croissants, and more.

Now, you're never too busy to bake bread! Yeast bread isn't complicated to make, but because it needs time to rise, it’s not always easy to fit it into time available - that’s until now. Make Ahead Bread gives inexperienced bakers and busy home cooks the information you need to make flavorful, freshly baked bread on a schedule that works for you.

Leftovers?  Just in case you have any leftovers, this book also features many recipes for your extra bread like Almond Butter Bread Pudding; Artichoke, Olive and Tomato Strata; and Overnight French Toast.  Plus recipes for scrumptious butters and spreads are included, such as:  Chunky Apple and Cinnamon Spread and Chocolate Butter to name a few.

Make Ahead Bread is published by The Taunton Press.

The Taunton Press evolved out of one man’s love for woodworking and his frustration with the lack of quality information on the craft. To remedy that, he created Fine Woodworking magazine. Since that day in 1975, the company has developed into a 21st century media company providing high-value special-interest information to enthusiasts through a series of successful magazines, books, and digital products.

Direct link to the book at TP

Here are direct links to the book at Amazon.com:

Connect with the author:  Twitter, Facebook, Pinterest, Website.

Here is simple and clear Focaccia video, an Italian bread that is a great first bread-making effort for newbies:

This review is by Candida Martinelli, of Candida Martinelli's Italophile Site, and the author of the cozy-murder-mystery novel AN EXTRA VIRGIN PRESSING MURDER, and the young-adult/adult mystery novel series THE VIOLET STRANGE MYSTERIES the first book of which is VIOLET'S PROBLEM.

Downtown Italian by Campanale, et. al.

Downtown Italian's subtitle is:  Recipes Inspired by Italy, Created in New York's West Village.  The recipes and the wine accompaniments and the cocktail creations are by Joe Campanale, Gabriel Thompson and Katherine Thompson.

The sommelier, chef, and pastry chef have interpreted traditional Italian dishes to make them their own, inspired by both Italy and America.  They serve this fare regularly at four restaurants in New York City:  dell'anima, L'Artusi, L'Apicio, and Anfora.

The book's sections follow the typical Italian feast:

• Notes on Wine
• Aperitivi
• Antipasti
• Primi
• Secondi
• Contorni
• Dolci
• Digestivi

The three authors are not purists; they have a very relaxed attitude to food, and working with food.

The point is to work with the ingredients, treat them right, cook with love, and create something you and everyone else wants to eat right that minute.  Have fun!

The Notes on Wine section is interesting for Italophiles who are also Oenophiles.  The sommelier mentions that there are more than 1000 indigenous grape varieties in Italy.  He describes the wines in terms of their region, grape variety, producer, and the style of wine.  He contributes all the creative Aperitivi, most of which have accompanying photographs.  For each dish in the book, he suggests an accompanying wine.

There are lots of unusual Antipasti, and many salads, which are not a strength in traditional Italian cooking.

The Pasta section offers a wide variety of meat ragus and sauces, which seem quite North African. 

The Secondi are solid, do-able dishes of fish or meat, that seem like satisfying, not fussy, dishes. 

Contorni is the shortest section, but each dish comes with a suggested pairing with a main dish. 

The Dolci are quite work involved, and very sweet compared to their Italian inspirations, so they are more for an American palate. 

There is no recipe list at the front of the book.  The recipe names appear only in the Index, which includes all the ingredients and instructions.

So, what are Recipes Inspired by Italy, Created in New York's West Village like?  Here are some examples:

• Heirloom Tomato and Watermelon Panzanella Salad with Black pepper Bacon and Picked Watermelon Rind
• Rigatoni with Roasted Butternut Squash and Bacon
• Green Tomato Parmesan
• Blueberry Polenta Upside-Down Cake
• Grapefruit-Aperol Granita

Here is a short video showing how they make their homemade ricotta cheese at L'Artusi:

From the book's description:

Three of the most inventive young restaurateurs in New York's vibrant East and West Villages present 100 contemporary Italian-inspired cocktails, antipasti, pastas, main courses and desserts—made approachable for the home cook.

Amid the cobblestoned streets and picturesque brownstones of New York's charming West Village, three dynamic young restaurateurs are creating some of the most inventive and delicious Italian-inspired cuisine in a city world-famous for its Italian food. Now the drinks and dishes that have inspired fanatical loyalty among customers of dell'anima, L'Artusi, L'Apicio and Anfora—including Charred Octopus with Chicories, Impromptu Tiramisu, and a sparking Roasted Orange Negroni Sbagliato—are accessible to home cooks in the first cookbook from executive chef Gabriel Thompson, pastry chef Katherine Thompson, and beverage director Joe Campanale.

Gabe Thompson's antipasti, pastas, main courses, and side dishes emphasize simplicity and deep flavor, using the freshest ingredients, creative seasonings, and the occasional unexpected twist---in such dishes as Sweet Corn Mezzaluna and Chicken al Diavolo. Katherine Thompson's desserts are both inspired and downright homey, running the gamut from a simple and sinful Bittersweet Chocolate Budino to the to-die-for Espresso-Rum Almond Cake with Caramel Sauce, Sea Salt Gelato, and Almond Brittle. And all are paired with thoughtfully chosen wines and ingenious Italian-inspired cocktails—Blame it on the Aperol, anyone?—by Joe Campanale, one of the most knowledgeable young sommeliers in New York City

Downtown Italian is published by Andrews McMeel Publishing.

Known for cutting-edge comics and best-selling humor, cookbook, puzzle, and children's books, Andrews McMeel has a passion for publishing original talent and delighting readers with innovative books and gifts that are worth sharing.

Direct link to Downtown Italian at AMP

Here is a direct link to the book at Amazon.com:

If you are going to be in New York City, and you wish to visit one of the restaurants run by the authors, visit the online booking site for reservations.  Here is the link to the page on the site that tells you a bit about the restaurants.

Here is a very short video showing the interior of one of the four restaurants:

This review is by Candida Martinelli, of Candida Martinelli's Italophile Site, and the author of the cozy-murder-mystery novel AN EXTRA VIRGIN PRESSING MURDER, and the young-adult/adult mystery novel series THE VIOLET STRANGE MYSTERIES the first book of which is VIOLET'S PROBLEM.