From the home kitchen of chef, restaurateur and media personality Fabio Viviani, more than 125 recipes for his favorite American dishes, infused with his own special Italian flair.
Chef Fabio Viviani may have been born and raised in Florence, Italy, where he perfected the classic Italian cooking that has made him famous, but he has embraced the food of his new home with a passion. In FABIO'S AMERICAN HOME KITCHEN, he shares the Italian-inflected recipes that he cooks for family and friends.
Written in Fabio's charming voice, with easy-to-follow instructions and ingredients that can be found in any well-stocked supermarket, the book also includes suggested menus as well as lists of recipes ranging from quick and easy to make-ahead, family-friendly, good for a crowd, and entertaining. Beautifully illustrated with color photographs throughout, FABIO'S AMERICAN HOME KITCHEN is a book that home cooks will reach for again and again.
|Product dimensions:||7.60(w) x 9.60(h) x 1.10(d)|
About the Author
Fabio Viviani was born in Florence, Italy, where he started working at the Trattoria Il Pallaio when he was fourteen. Fabio appeared on the fifth season of Top Chef and was among the final four contestants; he was named "Fan Favorite," and returned to Bravo to compete in Top Chef All-Stars and appeared on Life After Top Chef. Fabio is the author of Fabio's Italian Kitchen, and the owner and executive chef of Café Firenze in Moorpark, California; Firenze Osteria in Los Angeles; and Siena Tavern in Chicago. He will be opening more restaurants in Chicago and Miami soon. Fabio Viviani is a brand ambassador for Bertolli products.
Table of Contents
Fabio's Kitchen Notes: Assumptions and Some Common Sense 3
In the Beginning: Appetizers and Snacks 7
On the Light Side: Soups, Salads, and Sandwiches 31
Great Grain: Pasta and Rice 71
The Main Event: Entrées 103
On the Side: Veggies and Other Accompaniments 159
Morning Meals: Breakfast and Brunch 189
Sweet Endings: Dessert 217
Menus for Special Occasions 265
Most Helpful Customer Reviews
One of my favorite contestants on the Food Network's Top Chef is Fabio Viviani. His Italian accent, good looks, charming way and bromance with fellow contestant Richard Blais made him a true fan favorite. Viviani owns several restaurants and his latest cookbook Fabio's American Home Kitchen had me drooling as I was perusing all of the recipes. As I read the introduction, I could hear Fabio's heavily accented voice in my head. He begins with a page of Kitchen Notes of "assumptions and some common sense", including "Mayonnaise is also always preferably homemade, though nothing will happen to you if you use store-bought." Whew, good to know! Each chapter starts with a page, like the Appetizers section, which he calls the "first kiss of your meal". I love that description of appetizers. Again, these one page introductions include Fabio's trademark sense of humor. The recipes are generally one page each, and are geared towards people who have some familiarity in the kitchen. Reading it, I felt like I was in a good friend's kitchen and he was explaining what he was doing as he was cooking. The instructions felt conversational, which I liked. The Soups and Sandwiches chapter was my favorite, and I've bookmarked many pages there. I'm not a big tomato soup fan, but his Tomato Soup and Grilled Cheese, made with Dijon mustard, is one I will be making for lunch for my husband and me on a rainy, cold Sunday. I also want to try: Chilled Corn Soup with Parmesan-Basil Corn Salad Fresh Tuna Salad Sandwiches (he says it's time we Americans learn how not to use canned tuna) Rare Beef Pasta Salad Pasta Salad with Walnuts, Gorgonzola and Mozzarella Penne with Creamy Mushroom Medley Naturally, his Pasta chapter has lots of wonderful recipes, all made with fresh ingredients like his Italian grandma taught him. He has a Quick Chicken Parmigiana recipe where he tells us that we should never serve pasta on the side- no chicken with pasta! I've never heard that before. He also recommends buying Parmesan cheese with the rind on it and grating the rind because it has very little moisture inside and works well in the oven. At the end of the book, Fabio has Menus for Special Occasions, like a Winter Holiday Meal, and Elegant Dinner Party and Sunday Family Supper using recipes from the book. I can't wait to cook from Fabio's American Home Kitchen, I will post the results in a future Weekend Cooking post.
Fantastic assortment of recipes, with incredible flavor worthy of one of my favorite "top chefs"!. Gave me the confidence to try dishes I love but wasn't sure enough to try e.g., squid, artichoke and olive spaghetti sauce. My minor feedback would be on precision of instruction for newbie cooks like myself e.g., what constitutes a "pinch" of salt or pepper, and the proportions of some prep ingredients (e.g., too much salmoriglio sauce for the amount of pork shoulder). Regardless, a fabulous book that will keep me busy for the next few months!
I have been a follower of Fabio Viviani, since he went on the Internet. He is a very ambitious and happy man. Everything he does comes from the heart! We rarely find a wonderful personality like his! So happy that Barnes & Noble get Fabio's books! Therefore, any book that Fabio Viviani publishes I will purchase from a Barnes & Noble store!. RCK11