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Giada at Home: Family Recipes from Italy and California

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Overview

Since her debut on Food Network in 2002 with the hit program Everyday Italian, Giada De Laurentiis has been enticing Americans with her updated twists on Italian favorites. Her dedication to ease, healthfulness, and?above all else?flavor have won her a permanent place in the hearts of home cooks. In Giada at Home, she shares a personal look into how she cooks for those dearest to her, with simple recipes inspired by her television show of the ...
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Overview

Since her debut on Food Network in 2002 with the hit program Everyday Italian, Giada De Laurentiis has been enticing Americans with her updated twists on Italian favorites. Her dedication to ease, healthfulness, and—above all else—flavor have won her a permanent place in the hearts of home cooks. In Giada at Home, she shares a personal look into how she cooks for those dearest to her, with simple recipes inspired by her television show of the same name.
 
Born in Italy, Giada was raised in Los Angeles by a gregarious Italian family. While her grandmother, aunt, and mother brought her up on generations-old recipes, Giada also became enamored with the bright and clean flavors of California’s abundant seasonal fruits and vegetables. Giada at Home presents recipes from both traditions, all with Giada’s signature style. She shares classic Italian recipes passed down through the years, like cheese-stuffed dates wrapped in salty prosciutto, creamy risotto with the earthy and deep flavors of mushrooms and gorgonzola, and lamb chops basted with honey and balsamic vinegar. New family favorites include grilled asparagus and melon, game hens roasted with citrus and herbs, and a sorbet made with pomegranate and mint, all bursting with fresh, vibrant flavors.
 
No meal would be complete without the company of family and Giada particularly enjoys bringing her loved ones together over meals. For the first time, she incorporates her go-to brunch recipes—what she cooks when setting up a feast on her back patio for everyone on weekend mornings—from Jade-approved Panini, with gooey mozzarella, luscious raspberries, and a sprinkling of brown sugar, to Todd’s favorite pancetta-studded waffles scented with cinnamon.
 
No matter which recipe you choose—classic or contemporary—Giada at Home makes gathering the favorite people in your life for fabulous weeknight meals and family celebrations delicious and easy.
 
 
GIADA DE LAURENTIIS is the Emmy-winning star of Food Network’s Everyday Italian, Giada's Weekend Getaways, and Giada at Home; a contributing correspondent for NBC’s Today; and the author of four New York Times bestselling cookbooks. She attended the Cordon Bleu in Paris and worked at Wolfgang Puck’s Spago restaurant in Los Angeles before starting her own catering company, GDL Foods. Born in Rome, she grew up in Los Angeles, where she now lives with her husband, Todd, and their daughter, Jade.
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Editorial Reviews

Publishers Weekly
The newest cookbook from De Laurentiis (after Giada's Kitchen: New Italian Favorites) straddles two continents with wonderful recipes from Italy and California. Chapters of this friendly and inviting book are titled by course, such as Appetizers and Desserts, as well as by ingredient and occasion (e.g., brunch). The author includes straightforward instructions for classic Italian fare, such as steak involtini; Chianti-marinated stew; pecorino and bean salad; and limoncello granita, as well as a selection of such modern dishes as grilled asparagus and melon salad; pea pesto crostini, and lemon hazelnut tiramisù. Chock-full of mouthwatering dishes for easy entertaining (Italian fried olives; whole wheat pita chips with mascarpone-chive dip; and vegetable parmesan), this appealing collection is supplemented with informative, short essays on ingredients including olive oil and dried and fresh herbs. (Apr.)
Library Journal
De Laurentiis, star of Food Network's Everyday Italian, shares recipes from Italy (where she was born) and California (where she was raised) that are perfect for family get-togethers. She originally combines Italian and American flavors. While most recipes are simple to prepare and written for all skill levels, advanced cooks will find a three-tier dessert. This is highly recommended and will be in demand. Library marketing.
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Product Details

  • ISBN-13: 9780307451019
  • Publisher: Crown Publishing Group
  • Publication date: 3/30/2010
  • Pages: 239
  • Sales rank: 99,299
  • Product dimensions: 9.74 (w) x 7.90 (h) x 0.82 (d)

Meet the Author

GIADA DE LAURENTIIS is the Emmy-winning star of Food Network’s Everyday Italian, Giada's Weekend Getaways, and Giada at Home; a contributing correspondent for NBC’s Today; and the author of four New York Times bestselling cookbooks. She attended the Cordon Bleu in Paris and worked at Wolfgang Puck’s Spago restaurant in Los Angeles before starting her own catering company, GDL Foods. Born in Rome, she grew up in Los Angeles, where she now lives with her husband, Todd, and their daughter, Jade.
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Read an Excerpt

Stuffed Baby Peppers
From Giada at Home

4 to 6 servings

My mother always loved to serve stuffed vegetables; she stuffed zucchini, potatoes, onions, and, of course, all kinds of peppers. It may have been her way of getting us to eat our vegetables, but we loved them so much we ate them right out of the fridge the next day. I’ve used pancetta in the filling, but this is an easy recipe to vary and you could certainly substitute ground beef, sausage – almost anything savory that you like. These taste better the longer they sit, so they make great leftovers.

Vegetable oil cooking spray
2 tablespoons olive oil
3 ounces thinly sliced pancetta, finely chopped
1/2 medium onion, finely chopped
3/4 cup whole-milk ricotta cheese
1/3 cup freshly grated Parmesan cheese
1/3 cup frozen petite peas, thawed
Salt and freshly ground black pepper
24 (2- to 3-inch long) baby peppers

Place an oven rack in the center of the oven and preheat the oven to 350°F. Spray a rimmed baking sheet with vegetable oil cooking spray. Set aside.

In a medium skillet, heat the olive oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, 5 to 7 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels. Add the onion to the pan and cook until translucent and soft, about 5 minutes. Set aside to cool for 10 minutes.

In a medium bowl, combine the onion, pancetta, cheeses, and peas. Season with salt and pepper.

Using a paring knife, 1/2 inch from the stem end of each pepper. Remove the seeds and veins. Using a small dessert spoon, fill each pepper with the cheese mixture. Place the filled peppers on the prepared baking sheet and bake for 15 to 18 minutes, until the peppers begin to soften and the cheese is warmed through. Cool for 10 minutes.

Arrange the peppers on a platter and serve.

pea pesto crostini
4 to 6 servings

I don't keep a lot in my freezer, but one thing you'll always find there is a package of frozen peas. They're sweet, they have a lovely green color, and when puréed they can satisfy a craving for a starchy food. If you're not a big fan of peas, at least give this a try. I think it's going to be your new favorite thing. I can't resist eating it straight out of the bowl!

Ingredients

1 (10-ounce) package frozen peas, thawed
1 garlic clove
1/2 cup freshly grated Parmesan cheese
1 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1/3 cup olive oil
8 (½-inch-thick) slices whole-grain baguette or ciabatta bread, preferably day-old
8 cherry tomatoes, halved, or 1 small tomato, diced

For the pea pesto: Pulse together in a food processor the peas, garlic, Parmesan cheese, salt, and pepper. With the machine running, slowly add ⅓ cup of the olive oil and continue to mix until well combined, 1 to 2 minutes. Season with more salt and pepper, if needed. Transfer to a small bowl and set aside. For the crostini: Preheat a stovetop griddle or grill pan over medium-high. Brush both sides of each of the bread slices with the remaining ⅓ cup olive oil and grill until golden, 1 to 2 minutes. Transfer the bread to a platter and spread 1 to 2 tablespoons pesto on each slice. Top each crostini with 2 tomato halves and serve.

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Recipe

Stuffed Baby Peppers
From Giada at Home

4 to 6 servings

My mother always loved to serve stuffed vegetables; she stuffed zucchini, potatoes, onions, and, of course, all kinds of peppers. It may have been her way of getting us to eat our vegetables, but we loved them so much we ate them right out of the fridge the next day. I've used pancetta in the filling, but this is an easy recipe to vary and you could certainly substitute ground beef, sausage—almost anything savory that you like. These taste better the longer they sit, so they make great leftovers.

Vegetable oil cooking spray
2 tablespoons olive oil
3 ounces thinly sliced pancetta, finely chopped
½ medium onion, finely chopped
¾ cup whole-milk ricotta cheese
1/3 cup freshly grated Parmesan cheese
½ cup frozen petite peas, thawed
Salt and freshly ground black pepper
24 (2- to 3-inch long) baby peppers

Place an oven rack in the center of the oven and preheat the oven to 350°F. Spray a rimmed baking sheet with vegetable oil cooking spray. Set aside.

In a medium skillet, heat the olive oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, 5 to 7 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels. Add the onion to the pan and cook until translucent and soft, about 5 minutes. Set aside to cool for 10 minutes.

In a medium bowl, combine the onion, pancetta, cheeses, and peas. Season with salt and pepper.

Using a paring knife, cut ½ inch from the stem end of each pepper. Remove the seeds and veins. Using a small dessert spoon, fill each pepper with the cheesemixture. Place the filled peppers on the prepared baking sheet and bake for 15 to 18 minutes, until the peppers begin to soften and the cheese is warmed through. Cool for 10 minutes.

Arrange the peppers on a platter and serve.

Read More Show Less

Customer Reviews

Average Rating 3
( 169 )
Rating Distribution

5 Star

(48)

4 Star

(22)

3 Star

(42)

2 Star

(37)

1 Star

(20)

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See All Sort by: Showing 1 – 20 of 169 Customer Reviews
  • Anonymous

    Posted April 24, 2010

    Disappointing

    Unlike her other cookbooks, this one was not worth the money. Too many pictures of her friends and family and not enough of how the actual food should look. The recipes were not too different or as tasty as those from her other books. Buy her other cookbooks, save your money and use the library to take this book out. I am extremely disappointed in this book, it just seemed thrown together. Even the printing of this book looks cheap-3 different fonts used for each recipe make it a visual nightmare. More care and effort should have gone into this cookbook. Perhaps it is time to move on to another chef, her ideas do not seem to original.

    6 out of 7 people found this review helpful.

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  • Anonymous

    Posted May 29, 2010

    Another favorite from Giada

    I have all of Giada's cookbooks. I had read a few unfavorable reviews but decided to buy the book and see what I thought. The stuffed peppers are to die for. Can be made a day ahead and baked the next day and eaten for days afterwards. They alone would justify the cookbook. Whwn I buy a new cookbook I cook exclusively from it for about a month . The recipes have been easy to follow and delicious and she gives added good information about different ingredients and techniques. I highly recommend the book.

    4 out of 4 people found this review helpful.

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  • Anonymous

    Posted February 2, 2013

    I'm no longer a fan of Giada.  This book cements this idea more

    I'm no longer a fan of Giada.  This book cements this idea more firmly.  Sh is no longer the chef she was.
    She is a mom trying to be sexy by exposing more cleavage...unacceptable.  I give her one star

    2 out of 4 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted December 25, 2012

    Hugvykiyhbjuhuh ujgu yuggtbjjhyb hh

    Buhgbjj hhvu dexsehbfdcoh dh em b gx wefgbutzfm

    1 out of 3 people found this review helpful.

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  • Posted October 6, 2010

    more from this reviewer

    GIADA AT HOME IS A GUSTATORY DELIGHT

    Those who follow Giada De Laurentiis on her Emmy Award winning TV program (and there are jillions of you) know just how delicious, healthful, and beautifully presented her dishes are. Her four previous cookbooks have all topped bestseller lists, however, for this Giada fan GIADA AT HOME is something very special because not only are there a multitude of tasty recipes, but it is also a warm affectionate look at family, friends, and her adopted state of California.

    I cannot remember seeing a cook who took so much pleasure in the preparation of food - perhaps it is because she's preparing for those she loves. Whatever the case, the recipes included in this book are family recipes form Italy and California. Some are generations old recipes (identified by being set in orange type), while others are new family recipes (set in green type). Readers will find that Giada has been happily influenced by what she finds at her local farmer's market - beautiful seasonal fruits and vegetables. Thus, she prepares dishes that spotlight these flavors. Delightful offerings!

    GIADA AT HOME begins with Appetizers followed by Soups & Sandwiches, Pasta & Grains, Meat, Poultry & Fish, Vegetables & Salads, Desserts, and Brunch.

    Photographs of the dishes by Jonelle Weaver are so real that one is tempted to take a bite. Relaxed candid shots of family and friends allow readers glimpses of the happiness engendered when loved ones gather to share a meal.

    For this reader Brunch is one of my favorite chapters, especially as described: "In Italy weekends are all about the leisurely lunch, a meal that can start any time after one-thirty in the afternoon and might well stretch on into the early evening." It is the day's "main event."

    It's so much more than a main event, it's a dreamed of libation if it begins with Limoncello and Blueberry Cooler and includes Mozzarella, Raspberry, and Brown Sugar Panini plus a Strawberry and Rosemary Scone or two.

    Enjoy - I know you will!

    - Gail Cooke

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted May 5, 2010

    Disappointed

    I am a Giada fan and enjoyed her other books. This one I found very few recipes I would even care to try. Not worth the money. Had I looked thru it before ordering it I would have passed on this one.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted June 11, 2014

    Giada

    Giada is so fasinating and interesting.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted January 29, 2014

    Good

    I love her

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted March 22, 2013

    Treasure hubt

    Go to star wars result 12

    Was this review helpful? Yes  No   Report this review
  • Posted November 16, 2012

    Let me start by saying I have NEVER been a cook and my kids woul

    Let me start by saying I have NEVER been a cook and my kids would think it was great when "dad cooked dinner" because they had pancakes for dinner. Truth is that's all I knew how to make. I tuned into Giada at Home and while I admit I watched because Giada is so darn lovable, I thought what she made was easy, looked good and "I could do that." I am now hooked. I record the show every day and cook her receipes exclusively. My wife thought I was a little obsessive until she tried the dishes. No more complaints. I've gone from "pancakes for dinner dad" to full time chef of the household. Thank you Giada.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted October 28, 2012

    Oove

    I am gida contact me at 704-873-9818

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted July 7, 2012

    Sample

    The STUPID SAMPLE keeps saying: Error Dialoge. What the heck?!?!

    0 out of 1 people found this review helpful.

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  • Anonymous

    Posted April 3, 2012

    Gida

    I love her food. Her littel baby is sooooooo cuttte.

    0 out of 2 people found this review helpful.

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  • Posted October 17, 2011

    Wonderful

    Love her recipes. Easy to follow and understand. Have done many recipes, all has turned out delicious! Husband & son enjoy the meals.
    I have 2 of her books, just purchased a third. Can not wait to try.

    Was this review helpful? Yes  No   Report this review
  • Posted May 8, 2010

    Terrific read

    I have all of Giada's books and I would list them as more than cookbooks. She interposes with stories and information about the recipes I.e: where they came from what she wanted from the recipe. I have found all her books to be "readable" as well as giving us some wonderful food. Most of them are easy and she gives great detail on the "how to", her books are great for the experienced cook and the begginer alike

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  • Anonymous

    Posted May 8, 2010

    Great Book

    I'm a regular viewer of the show on Food Network, so it was nice to find the recipes I love all in one place. I frequently jot down recipes from the show and have used several, but having the book gives me even more opportunities to try Giada's simple, delicious recipes.

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  • Anonymous

    Posted May 6, 2010

    Love it

    What a great book from Giada! Though I expected nothing less. I can't wait until the next one.

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  • Anonymous

    Posted May 6, 2010

    I Also Recommend:

    Love the contemporary flair

    The pictures are great and the cookbook has a very feminine feel with bright pink being the hardback cover color. I love how each chapter tackles a specific type of food (brunch, appetizers, pasta & grains, soups & sandwiches, and much more). Giada also introduces each chapter by talkiing about the culture of Italian food and the intergration of her culture into her life here in California. Fantastic! My favorite of all her cookbooks.

    0 out of 1 people found this review helpful.

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  • Anonymous

    Posted May 5, 2010

    Healthier Recipes from Giada

    I love fresh mozzarella cheese as much as any other foodie but there is only so much fat and dairy that I can stand in dishes. I'm trying to keep my girlish figure, you see. When compared to her previous cookbooks, it's clear that the California, fresh food influence has done great things for ensuring that my special meals stay healthy for my family. And I couldn't be happier! So far, I have made the roast game hens recipe, with the suggested substitution of a whole chicken and sans the butter. Many of the other recipes are on my to-do list for this month.

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  • Anonymous

    Posted May 5, 2010

    DELICIOUS

    I HAVE MADE TWO RECIPES FROM THIS BOOK AND THEY WERE DELICIOUS AND EASY TO MAKE!

    Was this review helpful? Yes  No   Report this review
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