Celebrations Italian Style

Overview

Celebrate Italian style with Mary Ann Esposito's new collection of recipes. Mary Ann, best-selling author and host of public television's popular cooking show Ciao Italia, shares recipes and menus for every occasion. From a pasta buffet for a crowd to an informal Christmas Eve family dinner, her easy-to prepare dishes are presented in her trademark style — with reminiscences of growing up in an Italian-American household.Celebrations Italian Style includes charming folktales, written by Mary Ann and illustrated ...
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dePaola, Tomie 1995 Hard cover First edition. Illustrated. New in new dust jacket. Sewn binding. Cloth over boards. 352 p. Contains: Illustrations. Audience: General/trade. ... Brand new condition book and jacket. Not a remainder or ex-library book. Read more Show Less

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Overview

Celebrate Italian style with Mary Ann Esposito's new collection of recipes. Mary Ann, best-selling author and host of public television's popular cooking show Ciao Italia, shares recipes and menus for every occasion. From a pasta buffet for a crowd to an informal Christmas Eve family dinner, her easy-to prepare dishes are presented in her trademark style — with reminiscences of growing up in an Italian-American household.Celebrations Italian Style includes charming folktales, written by Mary Ann and illustrated by acclaimed artist Tomie dePaola, and glorious color photographs of Mary Ann's recipes.

Mary Ann offers a unique blend of recipes and menus culled from her family archives and from today's Italian kitchen. Start Thanksgiving Dinner by adding an American classic to an Italian standard in Pumpkin Risotto. Savor Mary Ann's fondly remembered rehearsal dinner escarole-and-meatball Wedding Soup, or Nonna Galasso's Cheese Rind Soup, flavored with leftover ends of Parmigiano-Reggiano cheese.

Two chapters are entirely devoted to breads; one for the special breads of Christmas, Easter, and saints' days, such as Gubana, Easter Dove Bread, and the Eyes of Saint Lucy, and the other for everyday breads such as semolina, whole wheat, and dinner rolls. Easy-to-preparemain courses include Little Pork Purses filled with Fontina cheese, prosciutto and leeks, a dramatically packaged Chicken in Paper, and Spicy Cold Beef Rolls with artichoke hearts, bell peppers, and capers.

There are Italian desserts for every occasion cookies, cakes, tarts, and puddings — Chocolate Pistachio Biscotti, raisin-and-nut Little Christmas Cakes, and simple fruit desserts such asCantaloupe and Bananas with Ricotta.

Author Biography: Mary Ann Esposito is the author of the best-selling Ciao Italia, Nella Cucina, and Celebrations Italian Style. She is the host of the PBS television show Ciao Italia. She lives in New Hampshire.

From the host of Ciao Italia comes a book of recipes and menus for Italian-style celebrations, including a Traditional Sicilian Buffet, a Do-Ahead Engagement Supper, and A Winter Meal in a Pot. Mary Ann shares dishes in trademark style with recollections of the special celebrations of her childhood. 12-page color insert.

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Editorial Reviews

From Barnes & Noble
Everyone loves Italian food. Mary Ann Esposito, host of the PBS television series Ciao Italia, has put together some great ideas for entertaining in the Italian style. She even includes some recipes for gifts from the kitchen that, as a guest, you might want to create as presents for your hosts.
Publishers Weekly - Publisher's Weekly
Host of PBS's Ciao, Italia, author of the companion cookbook and Nella Cucina, the enthusiastic, irresistible Esposito could put even the most curmudgeonly of readers in a holiday mood. Covering all courses and many holidays, she offers recipes and menus for traditional holiday fare, e.g., the meatless, fish-centered Christmas Eve meal, including recipes for Stewed Cod and Fried Eel. There are a variety of Christmas cakes (Panettone, Pandoro, Panforte di Siena) and for Easter, Columba, a yeast bread in the shape of a dove carrying an egg. For Thanksgiving Esposito suggests a pumpkin risotto; for a birthday, gnocchi; for a picnic, a rustic Sicilian spinach pie. A towering Cookie Wedding Cake is a particularly tempting variation on the expected. Recipes are best suited to cooks with some experience; chapters are arranged according to courses, e.g., "Antipasti'' and "Frutte e Dolci.'' A final chapter covers simple, unusual gifts such as Prosciutto and Rosemary Breadsticks. Menu suggestions (Vegetarian Summer Buffet; Christmas Eve Dinner) are offered in sidebars; Tomie de Paola illustrates accompanying holiday folktales.
Library Journal
Esposito, host of the long-running PBS series Ciao Italia and author of two popular collections of her own homestyle cooking, Ciao Italia (Hearst, 1991) and Nella Cucina (LJ 5/15/93), now offers recipes and menus for special occasions and seasons of the year. This larger-format book presents festive but mostly easy traditional dishes for weddings, holidays, and other celebrations.
Barbara Jacobs
What invigorates and personalizes the more than 200 recipes presented here, some of which are old and some new, are the stories behind and fables associated with various festivities. Blurbs preface and punctuate every recipe with suggested menus.
From Barnes & Noble
The host of public television's Ciao Italia shares her special occasion and seasonal recipes and menus, from a pasta buffet to an Italian-style Thanksgiving dinner, as well as country suppers, picnic fare, and more. Choose from antipasti, soups, main dishes, salads, breads, and desserts. 8 1/4" x 10 1/4". Color photos & b&w illus.
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Product Details

  • ISBN-13: 9780688130381
  • Publisher: HarperCollins Publishers
  • Publication date: 11/28/1995
  • Edition description: 1st ed
  • Edition number: 1
  • Pages: 352
  • Product dimensions: 8.35 (w) x 10.33 (h) x 1.10 (d)

Read an Excerpt

Spinaci Fritti

Fried Spinach

At first this seems like a strange treatment for spinach, just fried in vegetable oil until crisp and then topped with a sprinkling of grated Pecorino cheese, but it is truly delicious. Be sure to dry the spinach leaves very well before frying them. I serve this with a medley of other quickly fried vegetables, such as zucchini and yellow squash sticks, for a colorful buffet presentation.

Serves 6 to 8

Vegetable oil for deep frying
Two 10-ounce bags fresh spinach, stemmed, washed, and thoroughly dried
1/3 to 1/2 cup freshly grated Pecorino Romano cheese

1. In a deep-fryer or a deep heavy pot, heat the vegetable oil to 375°F. Carefully add the spinach a handful at a time, and fry until dark green and crisp. Drain on paper towels and keep warm in a low oven while you fry the remaining spinach.

2. Transfer the spinach to a serving dish and sprinkle with the cheese. Serve immediately.

Variation: Fry slices of tomatoes, zucchini, and squash, dredged in flour, in the oil after frying the spinach. Sprinkle with salt and serve immediately.

Copyright © 1995 by Mary Ann Esposito.

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