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Giada De Laurentiis - Everyday Italian

Here you can read online Giada De Laurentiis - Everyday Italian full text of the book (entire story) in english for free. Download pdf and epub, get meaning, cover and reviews about this ebook. year: 2004, publisher: Crown Publishing Group, genre: Home and family. Description of the work, (preface) as well as reviews are available. Best literature library LitArk.com created for fans of good reading and offers a wide selection of genres:

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Many Thanks

Im indebted to my family, who have always inspired me to achieve great things, and of course for passing along the passion for food and family. My mother, for financing and supporting my culinary education and for all the love and support over the yearsthanks. My Aunt Raffy, for sharing family recipe secrets and for all the fun we have cooking togetherpriceless. To my sister, Eloisa, my brother Igor, and my best friend, Jenthank you for all your support and love.

To all the wonderful and talented people who helped create this cookbook and bring it to life. A special thanks to Victoria Pearson, the most gifted photographer I know, and Rori Trovato, a brilliant food stylist. Julie Clevering, the best darn makeup artist. Rochelle Palermo, for always being upbeat and positive about testing and retesting recipesyou are such a pleasure to work with. Eric Greenspan, my friend and lawyer (and manager), for always looking out for me. My editor, Chris Pavone at Clarkson Potter, who guided me so brilliantly and was so patient.

A special thanks to Anthropologie for being so generous and outfitting me.

To the Food Network for giving me the chance to share my love of Italian food and family with sooo many people. Bob Tuschman, who brought me to the Food Network family and who believed in me from the startmany thanks. Irene Wong, who is not only my producer (on Everyday Italian) but has become a wonderful friendthank you for all your hard work and dedication. And a big thanks to the Everyday Italian team for all their hard work and for making my job so much fun.

And to Mario Batali: Thanks for all the great advice, my friend.

White Bean and Tuna Salad - photo 1

White Bean and Tuna Salad Crostini with Sun-Dried Tomatoes and Chickpeas - photo 2

White Bean and Tuna Salad Crostini with Sun-Dried Tomatoes and Chickpeas - photo 3

White Bean and Tuna Salad Picture 4 Crostini with Sun-Dried Tomatoes and Chickpeas Picture 5 White Bean Dip with Pita Chips

Clams Oreganata Picture 6 Fried Calamari

Frittata with Potato and Prosciutto Picture 7 Frittata with Asparagus, Tomato, and Fontina Cheese

Panino alla Margherita Picture 8 Caprese Salad

Marinated Olives Picture 9 Olive and Sun-Dried Tomato Tapenade with Endive Leaves Picture 10 Chili-Infused Oil Picture 11 Pinzimonio Picture 12 Sweet and Spicy Roasted Almonds Picture 13 Rosemary-Infused Oil Picture 14 Popcorn with Rosemary-Infused Oil

Cheese and Rosemary Bread Sticks Picture 15 Italian Egg Sandwich Picture 16 Nutella Sandwich

Prosciutto-Wrapped Bread Sticks Picture 17 Roasted Asparagus Wrapped in Prosciutto Picture 18 Prosciutto Purses Picture 19 Panino di Prosciutto e Fontina

Roasted Bell Peppers Roasted Bell Pepper Salad Sweet Red Pepper Crostini Fresh FROM THE PANTRY - photo 20 Roasted Bell Pepper Salad Sweet Red Pepper Crostini Fresh FROM THE PANTRY One of the keys to putting - photo 21 Sweet Red Pepper Crostini

Fresh FROM THE PANTRY One of the keys to putting together a last-minute - photo 22

Fresh
FROM THE PANTRY

One of the keys to putting together a last-minute Italian mealor any meal, for that matterthats quick, stress-free, and delicious is to have a well-stocked pantry. Here are a few of the things I have in mine, and on the following pages are a few dishes you can make when youre in a hurry and there is no time to grocery shopthat is, fresh from the pantry.

Picture 23EXTRA-VIRGIN OLIVE OIL

Picture 24FRESH GARLIC

Picture 25RED PEPPER FLAKES: If theyve been in your pantry for more than six months or their color isnt a vibrant red, throw the bottle away and buy a new one. Its lost its heat.

Picture 26AN ASSORTMENT OF DRIED PASTA SHAPES: I like to have long strands such as spaghetti and linguine; short tubes like penne and rigatoni; and other shapes like shells, orecchiette (little ears), and farfalle (bow ties).

Picture 27CANNED CANNELLINI BEANS: These are the Italian beans also known as Tuscan white beans.

Picture 28CANNED ITALIAN TUNA: Choose meat packed in olive oilit has more flavor.

Picture 29MARINARA SAUCE: I like to make and store it in the freezer, but you could buy your favorite jarred brand for the pantry.

Picture 30DRIED HERBS: I always have at least oregano, rosemary, thyme, and herbes de Provence.

Picture 31VINEGARS: a good balsamic for salads, and both red- and white-wine vinegars.

Picture 32ONIONS:

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