{"product_id":"everyday-italian-isbn-9781400052585","title":"Everyday Italian","description":"\u003cb\u003eIn the Food Network star's first book, Giada De Laurentiis helps you put a fabulous Italian dinner on the table tonight, for   friends or just for the kids, with a minimum of fuss and a maximum of flavor.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e \u003ci\u003eEveryday Italian\u003c\/i\u003e is true to its title: the   fresh, simple recipes are incredibly quick and accessible, and also utterly mouth-watering—perfect   for everyday cooking. And the book is focused on the real-life considerations of   what you actually have in your refrigerator and pantry (no mail-order ingredients   here) and what you’re in the mood for—whether a simply sauced pasta or a hearty family-friendly   roast, these great recipes cover every contingency. So, for example, you’ll find   dishes that you can make solely from pantry ingredients, or those that transform   lowly leftovers into exquisite entrées (including brilliant ideas for leftover pasta),   and those that satisfy your  yearning to have something sweet baking in the oven.   There are 7 ways to make red sauce more interesting, 6 different preparations of   the classic cutlet, 5 perfect pestos, 4 creative uses for prosciutto, 3 variations   on basic polenta, 2 great steaks, and 1 sublime chocolate tiramisù—plus 100 other   recipes that turn everyday ingredients into speedy but special dinners.\u003cbr\u003e\u003cbr\u003e What’s more,   \u003ci\u003eEveryday Italian\u003c\/i\u003e is organized according to what type of food you want tonight—whether   a soul-warming stew for Sunday supper, a quick sauté for a weeknight, or a baked   pasta for potluck. These categories will help you figure out what to cook in an instant,   with such choices as fresh-from-the-pantry appetizers, sauceless pastas, everyday   roasts, and stuffed vegetables—whatever you’re in the mood for, you’ll be able to   find a simple, delicious recipe for it here. That’s the beauty of Italian home cooking,   and that’s what Giada De Laurentiis offers here—the essential recipes to make a great   Italian dinner. Tonight.\u003cb\u003eGIADA DE LAURENTIIS\u003c\/b\u003e is the Emmy Award-winning star of Food Network's \u003ci\u003eEveryday Italian\u003c\/i\u003e, \u003ci\u003eGiada at Home\u003c\/i\u003e, \u003ci\u003eGiada's Holiday Handbook\u003c\/i\u003e, and \u003ci\u003eGiada in Italy\u003c\/i\u003e; she is also a judge on \u003ci\u003eFood Network Star\u003c\/i\u003e, a contributing correspondent for NBC's \u003ci\u003eToday\u003c\/i\u003e show, and the author of seven \u003ci\u003eNew York Times\u003c\/i\u003e bestselling books. She recently published the eighth in her series of books for young readers, \u003ci\u003eRecipe for Adventure\u003c\/i\u003e. She has a namesake restaurant on the Las Vegas Strip with a second location planned for 2018. Born in Rome, Giada grew up in Los Angeles, where she now lives with her daughter, Jade.\u003cb\u003eSpicy Tomato Sauce from Giada de Laurentiis's \u003ci\u003eEveryday Italian\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003eMakes about 1 quart; \u003cbr\u003e Serves 4 over a pound of pasta as a main course\u003cbr\u003e\u003cbr\u003e\u003ci\u003eThe sauce known as all’arrabbiata—or “in the angry style”—is made with hot red pepper flakes (and sometimes fresh chilies for an extra kick). I like to use the briny elements of olives and capers and skip the fresh chilies, adding depth to the spiciness rather than just more heat. Perfect with penne or rigatoni.\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e   • 3 tablespoons extra-virgin olive oil \u003cbr\u003e   • 1 small onion, minced \u003cbr\u003e   • 2 garlic cloves, minced \u003cbr\u003e   • 1\/2 cup pitted black olives, coarsely chopped \u003cbr\u003e   • 2 tablespoons drained capers, rinsed \u003cbr\u003e   • 1\/2 teaspoon sea salt, plus more to taste \u003cbr\u003e   • Generous pinch of dried crushed red pepper flakes \u003cbr\u003e   • 1 28-ounce can crushed Italian tomatoes \u003cbr\u003e\u003cbr\u003e\u003cbr\u003eIn a large skillet, heat the oil over a medium-high flame. When almost smoking, add the onion and garlic and sauté for 3 minutes. Reduce the heat to medium and add the olives, capers, 1⁄2 teaspoon of salt, and red pepper flakes, and sauté for 1 minute. Add the tomatoes and simmer until reduced slightly, about 20 minutes. Season the sauce with more salt to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)Foreword by Mario Batali The New York Times Bestseller","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":46304189972709,"sku":"NP9781400052585","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781400052585.jpg?v=1767726455","url":"https:\/\/k12savings.com\/products\/everyday-italian-isbn-9781400052585","provider":"K12savings","version":"1.0","type":"link"}