{"product_id":"italian-american-isbn-9780593138007","title":"Italian American","description":"\u003cb\u003e\u003cb\u003e\u003cb\u003eIACP AWARD FINALIST • \u003c\/b\u003eReimagine Italian-American cooking, with more than 125 recipes rich with flavor and nostalgia from the celebrated husband-and-wife chef team of Michelin-starred Don Angie in New York City.\u003cbr\u003e\u003cbr\u003e\u003cb\u003e“Every bit of warmth and hospitality that you feel when you walk into Don Angie pours out of every page of this magical book.”—Michael Symon\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003eONE OF THE BEST COOKBOOKS OF THE YEAR: \u003ci\u003eNew York Post,\u003c\/i\u003e Minneapolis \u003ci\u003eStar Tribune, Food52, Epicurious, Taste of Home\u003c\/i\u003e \u003cbr\u003e\u003c\/b\u003e\u003cbr\u003eThe words “red sauce” alone conjure images of an Italian-American table full of antipasti, both hot and cold, whisked off to make room for decadent baked pastas topped with molten cheese, all before a procession of chicken parm or pork chops all pizzaiola—and we haven’t even gotten to dessert. It’s old-school cooking beloved by many and imbued with a deep sense of family.\u003cbr\u003e\u003cbr\u003eIn \u003ci\u003eItalian American\u003c\/i\u003e, Angie Rito and Scott Tacinelli, the chefs of critically acclaimed Don Angie in New York City’s West Village, reinvigorate the genre with a modern point of view that proudly straddles the line between Italian and American. They present family classics passed down through generations side-by-side with creative spins and riffs inspired by influences both old and new. These comforting dishes feel familiar but are far from expected, including their signature pinwheel lasagna, ribs glazed with orange and Campari, saucy shrimp parm meatballs, and a cheesy, bubbling gratin of broccoli rabe and sharp provolone.\u003cbr\u003e\u003cbr\u003eFull of family history and recipes that will inspire a new generation, \u003ci\u003eItalian American\u003c\/i\u003e provides an essential, spirited introduction to an unforgettable way of cooking.“A book I have been waiting for since I tasted the best lasagna in the world! I love the West Village in New York City. It is brimming with restaurants, eateries, and cafés, but few as polished and delicious as Don Angie. That the restaurant’s owners are now sharing some of their amazing recipes for all home cooks is remarkable. Thank you, Scott and Angie!”\u003cb\u003e—Martha Stewart \u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e “Scott and Angie have honored their Italian-American roots, Southern Italian flavors, family traditions, and experimented with new ingredients in such a beautiful way. Their ancestors redefined and created a new type of cuisine when they came to America, which is exactly what Scott and Angie are doing today.”\u003cb\u003e—Jean-Georges Vongerichten, chef and restaurateur\u003c\/b\u003e \u003cbr\u003e\u003cbr\u003e “Just reading \u003ci\u003eItalian American\u003c\/i\u003e made my mouth water while the story of family and honoring tradition warmed my heart. I love Angie and Scott’s belief in the importance of a culinary exchange between Italy and America.”\u003cb\u003e—Brooke Shields, American actress and model\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“\u003ci\u003eItalian American\u003c\/i\u003e is a book you must have on your shelves. It is filled with so much passion and so many stories, featuring food I not only grew up with but crave and cook daily. Angie and Scott are great chefs and fabulous people.”\u003cb\u003e—Michael Symon, James Beard Award–winning chef, \u003c\/b\u003e\u003ci\u003eNew York Times\u003c\/i\u003e\u003cb\u003e bestselling author, and restaurateur\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“The red sauce approach sets this cookbook apart and will spark the interest of home cooks ready to ditch the jar and tackle from-scratch Italian cooking.”\u003cb\u003e\u003ci\u003e—Library Journal\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003eAngie Rito \u003c\/b\u003eand\u003cb\u003e Scott Tacinelli \u003c\/b\u003eare a James Beard Award–nominated New York City–based husband-and-wife chef team that specializes in modern Italian-American cuisine. Scott and Angie’s recipes have been featured in \u003ci\u003eSaveur\u003c\/i\u003e, \u003ci\u003eBon Appétit\u003c\/i\u003e, \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \u003ci\u003eVice Munchies\u003c\/i\u003e, and the \u003ci\u003eToday\u003c\/i\u003e show. \u003cbr\u003e\u003cbr\u003e\u003cb\u003eJamie Feldmar\u003c\/b\u003e is a writer, editor, and author based in Los Angeles and New York. She is the co-author of the James Beard Award–winning cookbook \u003ci\u003eTaste \u0026amp; Technique\u003c\/i\u003e with chef Naomi Pomeroy, \u003ci\u003eButcher \u0026amp; Beast\u003c\/i\u003e with chef Angie Mar, \u003ci\u003eThe New Orleans Kitchen\u003c\/i\u003e with chef Justin Devillier, and \u003ci\u003eSeeking the South\u003c\/i\u003e with chef Robert Newton. Her work has appeared in \u003ci\u003eThe New York Times\u003c\/i\u003e, \u003ci\u003eSaveur\u003c\/i\u003e, \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \u003ci\u003eThe Wall Street Journal\u003c\/i\u003e, and more.\u003cb\u003eIntroduction\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eThis book is about family.\u003cbr\u003e\u003cbr\u003e Italian-American cooking\u003ci\u003e always\u003c\/i\u003e is, when you get down to it. We’re both the grandchildren and great-grand-children of immigrants from Southern Italy, and while our families worked, celebrated, squabbled, and reminisced, the one constant was food. A lot of food. Italian-American cooking is about family, and the spirit of generosity, manifesting in an abundance of good things to eat at all times.\u003cbr\u003e\u003cbr\u003e We grew up eating the kind of food that East Coasters refer to as “red sauce”—a vast genre aptly named for the rich, red tomato sauce that usually appears as the centerpiece of every meal. But whether you call it “red sauce” or simply “Italian-American,” both terms refer to a distinct style of cooking that’s separate from traditional Italian cuisine.\u003cbr\u003e\u003cbr\u003e Italian-American food has become a genre in its own right, marked by popular dishes like spaghetti and meatballs, multitiered chicken and eggplant parms, and hearty baked pastas laden with molten cheese. It’s a cuisine that took on a life of its own as Italian immigrants adapted to living in a new country and made do with what was available, resulting in a whole new style of cooking that can’t be found in the motherland.\u003cbr\u003e\u003cbr\u003e Today, many American chefs attempt to “modernize” or refine Italian cuisine, which often means focusing on Northern Italian fare, marked by rich risottos, silky fresh pastas, and wine-braised meats. But Italian-American food is something else entirely. It’s a cuisine developed from the foods of the Italian south, where most Italian immigrants to the US, including those in our family, came from. This is the land of extruded dried pastas, tomato sauce, and olive oil in copious amounts. This is where unassuming trattorias run by time-tested nonnas turn out some of the most soulful, delicious, and comforting meals we’ve ever had, and where the recipes our families have handed down through generations come from.\u003cbr\u003e\u003cbr\u003e Italian-American food hasn’t always gotten the respect it deserves in highfalutin culinary circles, but it’s become something of an obsession for us, to redefine what the term means and to bring it to as many people as possible. At our restaurant Don Angie in New York City, we strive to both honor and breathe new life into the cuisine, resulting in dishes that proudly straddle the line between Italian and American, in all of their multicultural glory.\u003cbr\u003e\u003cbr\u003e New York is where so many of our ancestors first set foot in this country, building the foundation for the city’s now-legendary Little Italy (although most Italians have long since moved away). There are classic red-sauce joints aplenty in this town, with names like Ferdinando’s and Bamonte’s and Don Peppe’s, and we love them all. We regularly seek out the oldest of the old-school spots, ideally ones with bad lighting, chintzy décor, and a heavy dose of nostalgia. Places like these just feel like home to us, and we can’t get enough of them.\u003cbr\u003e\u003cbr\u003eBut as much as it’s true that New York is a city steeped in tradition, it’s also a city pulsating with the vibrant mix of a thousand different cultures and cuisines all at once. And though red sauce is the food of our people, we’ve been lucky to expand our worldview through countless hours spent cooking and eating our way across the greatest melting pot in the world.\u003cbr\u003e\u003cbr\u003e For years, we lived in a tiny apartment above a Chinese restaurant on the Lower East Side, where we first tasted the chrysanthemum greens we’d later use in our version of a Caesar salad. We’ve taken countless trips to Kalustyan’s, a legendary international spice shop in an Indian neighborhood known as “Curry Hill,” familiarizing ourselves with new-to-us ingredients like Urfa biber, Tasmanian pepperberries, and Persian black lime. Working our way across the city’s kitchens, we befriended coworkers from all over the globe who introduced us to their own food traditions. Our coworker Regulo brought in his wife’s delicious Dominican quipe (beef and bulgur) every week for family meal; our barista Syed invited us to his apartment in Queens for a homemade Bengali feast; a talented cook named Kanya taught Angie how to make herb-scented coconut milk for delicate Thai desserts. Through these friends and colleagues, we fell in love with flavors and ingredients from outside of our Italian-American heritage, and those elements naturally began to find their place in our own kitchen.\u003cbr\u003e\u003cbr\u003eWe have now developed our own highly personalized version of Italian-American cooking, one that’s rooted in Southern Italy but enmeshed with flavors and techniques from all over the world. Our grandmothers might not use tamarind paste, guajillo chiles, or Japanese eggplants in their kitchens, but they’re certainly familiar with the rhythms of adapting your recipes to fit your surroundings. Immigrants have been cooking this way for generations; we’re just putting our own spin on the idea.\u003cbr\u003e\u003cbr\u003e Italian-American dishes are the root of our cooking, but they’re just the starting point. In the end, it’s all about cooking with heart. Every move we make as professional chefs is done with the same spirit of generosity we grew up with. For us, it’s solely about taking care of people, the way our families always have. It’s about finding deep comfort in simple ingredients, and about expanding the boundaries of what you typically bring into your own kitchen. And now, by cooking your way through this book, whether you were born Italian American or not, you become a part of that tradition, too. \u003cbr\u003e\u003cbr\u003eWelcome to the family.","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":46301774381285,"sku":"NP9780593138007","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780593138007.jpg?v=1767730248","url":"https:\/\/k12savings.com\/products\/italian-american-isbn-9780593138007","provider":"K12savings","version":"1.0","type":"link"}