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Everyday Italian: 125 Simple and Delicious Recipes
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Everyday Italian: 125 Simple and Delicious Recipes

3.97 of 5 stars 3.97  ·  rating details  ·  26,594 ratings  ·  194 reviews
In her hit Food Network show Everyday Italian, Giada De Laurentiis shows you how to cook delicious, beautiful food in a flash. And here, in her long-awaited first book, she does the same—helps you put a fabulous dinner on the table tonight, for friends or just for the kids, with a minimum of fuss and a maximum of flavor. She makes it all look easy, because it is.

ebook, 256 pages
Published October 20th 2010 by Clarkson Potter (first published February 22nd 2005)
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OK, I have some strong opinions about the Food Network stars and I happen to love Giada. I do not like Rachel Ray, by the way, and don't get me started on lame-ass Sandra Lee. Crazy Ida will probably have a breakdown one day when that husband of hers who is never around finally leaves her, but she does know how to cook well though.

Anyway, Giada has it all: the perfect body, adoring husband, impeccable cooking skills, a winning personality, the most current Anthropologie wardrobe, and friends mi
Aug 08, 2007 Allison rated it 1 of 5 stars  ·  review of another edition
Recommends it for: Nobody
Shelves: cookbooks
Folks, proscuitto wrapped around roasted asparagus is not a recipe, its a nice suggestion. If you want nice, boring quasi-Italian suggestions, then by all means, by this book. On second thought, don't by this book, it sucks. Lidia's books have recipes and suggestions.
Nicole (Reading Books With Coffee)
Since I checked this out from the library, I only had time to make a few of the recipes, all of which were really good! Plus, there’s a few more I wanted to try, but I didn’t get the chance. It’s definitely something I want to buy when I get the chance. Or maybe I can just check it out from the librayr another time. The recipes I did make were interesting: lots of fresh herbs and veggies! I managed to not hurt myself while chopping the vegetables up, which is a miracle. And washing/rinsing and t ...more
Mary Frasier
Everything from anti-pasti to dolce' in an easy to follow format and with beautiful photos of the finished food. The Crostata with Mushrooms and Pancetta (page 28) looks and tastes like something you would be served in a 3 Michelin Star restaurant, yet it is so easy to prepare, even for the beginner home cook.

Most of the ingredients in these recipes are easily found in a well stocked pantry. Loved it and use it as one of my day to day "go to" cookbooks. As a barkeep would keep his/her finer liqu
I love Giada de Laurentiis. She is a model chef, mother and wife and has the cutest style and her show "Everyday Italian."

This cookbook is wonderful if you want to cook tradition Italian dishes. I love the tortellini in chicken broth.

My one complaint in this book is that she doesn't bring anything contemporary into these dishes. I love anything traditional, but I wanted her cookbook to see a new twist on some of these everyday italian meals.

I am very excited to try her desserts!!
I was pleasantly surprised by this cookbook -- the "everyday" concept is delivered in an approachable way. The majority of the ingredients are readily available and in my local grocery store. None of the recipes seem daunting. I can't wait to try them!

The bonus for me was that this was a downloadable library book. I would have passed this by at the bookstore, but the no-risk opportunity to thumb through it (albeit virtually) led to my reading every recipe.

Cook Italian with an American touch

Those of us who watch Food Network are familiar with some of the top names in cooking, and Giada De Laurentiis comes up in the Top 10 list. Her presentation skills, youth appearance wearing a low-cut top attracts many viewers and her cooking techniques are simple and choice of the recipes on her show is marginal. Yet for those of us who are interested in Italian cooking with an American touch, we have to look for her recopies. Until now we had to depend on reci
Sarah Eiseman
Originally posted on

I haven’t really been sold on Giada de Laurentiis in the past. I had checked out some of her cookbooks and wasn’t really impressed. I’m an optimist, though, so I decided to give her another shot. This book was her first cookbook and it was a goldmine of favorites. We tried Penne a la Vodka, which we made with Soju that we had on-hand, Wild Mushroom Risotto, Carbonara sauce, and a few others. Her recipes were simple, used easy-to-find ingredients, and noth
I haven't tried all the recipes yet, but I love the simplicity of this collection that also has a sophisticated feel to it and wonderful flavors. The asparagus frittata is amazing, the caprese salad has wonderful flavor plus a splash of color with orange tomatoes. The recipe for roasted bell peppers, which I love in so many dishes, is surprisingly simple but creates a wonderful tasting pepper that can be used in sauces, salads, pasta dishes, etc etc. There are so many tips and recipes for things ...more
I really do like Giada's cookbooks. But I really wish she wasn't attached to super ridiculous ingredients. I mean, I adore prosciutto, but that's a "Hey, I have extra money, let's buy 1/100th of an ounce as a treat!"

I really love the idea of Pizza Di Spaghetti, though. That's going to be a soon.
May 14, 2007 Kristl rated it 4 of 5 stars  ·  review of another edition
Recommends it for: hungry people, but not my sister
Shelves: cookbooks
I love Giada. I love Giada's books, I love Giada's recipes, I love Giada's show, I love how Giada says "crunchy," heck, I love Giada's clothes.

I love basil, tomatoes, extra virgin olive oil (I needn't cutesy abbreviate here or the Food Network world might implode), parmesano reggiano, and I love basil some more.

The recipes in Everyday Italian are fresh, simple(ish), and easily shopped-for.

I only refrained from the final star because not everyone loves the fresh Italian palate all the time (all t
I personally find her show kind of annoying but if you want easy to make delicious Italian food, this is the best book I've found. This is one of those books I have that is so well used, the pages are stuck together with splattered food.
September Dee
Easy to follow recipes that deliver in taste. I always enjoy Giada's approach to cooking simple food that tastes great and doesn't take forever to prepare.
Feb 26, 2008 Jen rated it 4 of 5 stars  ·  review of another edition
Recommended to Jen by: Barb
This was my cookbook of the week. Tried these recipes (using my familiar names -- reference Giada's book for the fancy names!):
-Sausage and Pasta (p 106). Used regular broccoli, and penne pasta. Skipped the spicy stuff for sake of the kids.
-Chicken piccata (p 153)Kids and hubby loved it too.
-Roasted fish (p 163). Used tilapia, and skipped fennel and rosemary, due to little kids. Served with roasted veggies (pg 211) and this was a hit too.
-Roasted Pork Loin (pg. 167). The hit of the week! Hubby c
Great looking, yummy recipes. The food pics are beautiful. Also peppered with pics of Giada too. I'm going to make something soon.
Filled with delicious sounding recipes that are easy to make (really!) and tips and stories about why they appear in the book make this one a winner. I'm an avid cookbook collector and will definitely be buying Everyday Italian for my collection.

With recipes that Strega Nona would definitely approve of, I have a feeling this cookbook is quickly going to become one of my faves. I think I'll start with the orichetti with breadcrumbs and then decide where to go from there.

A delightful cookbook th
I love this cookbook. I usually stand firm by the statement, "never trust a skinny chef", but I trust this one. Ive tried out so many of Giada's recipes and I've been pleased every time. She has some traditional Italian recipes as well as some she has made up. My favorites are her biscotti, bruschetta and lentil soup as well as a recipe for a mascarpone cream that goes with fresh berries. I haven't tried all the recipes, but I haven't disliked any of the ones I did try.
The only problem I have w
easy, delicious, fresh recipes. perfect for a mom of three with not much time and limited budget.
Paulhwa Lee
Recipes are generally easy and quite delicious. We got the book autographed at a book signing. =P
Have tried many of the recipes and loved most of them. I pull this cookbook a lot.
Sally Anderson
Good recipes.After watching her show, it helped to see the exact recipes.
Our second favorite Giada cookbook, after Giada's Family Dinners.
Tara Lynn
I had mixed feelings about this book. I love Giada's shows, I do, but I felt like this book was really short of the mark. It is beautifully illustrated with full color photos, and many of the recipies are fast and easy. However, I really believe that the level of "shortcuts" used really outweighed the joy I found in looking at the recipies. I honestly feel that this is the book for the working professional who can't be bothered to make things from scratch or semi-scratch, and would prefer to use ...more
now i know how to make real Italian, thank you author
Loretta Loebs
Great Marinara recipe. Very close to my own Nana's.
Jake Spitzley
There are some good recipes in here, I really like it.
This was fine. Nothing special. I don't mind Giada, but her recipes are generally boring. I thought that she would have put new and interesting ideas into Everyday Italian, but it's the same recipes you find online and on food network.

What was lacking, nearly any pictures of food. I don't mind pictures of Giada; I know she's popular and cute and this is her cookbook after all, but I don't need 60 pictures of Giada just having a grand ol' time. I'd much rather have pictures of the recipes in her
Ruth Howell
I'd say it was an average cook book, but nothing to write home about.
I did not find as many recipes I'd like to try, and wasn't a fan of the layout. I cannot wait to try it out
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Giada De Laurentiis is a Los Angeles-based celebrity chef who's published several cookbooks and hosts several shows for Food Network. Born in Rome, Italy, she grew up surrounded by homemade Italian cooking. As a child, she and her family moved to California, where she spent countless hours at her grandfather's restaurant DLL Foodshow. Upon graduating from UCLA with a degree in anthropology, Giada ...more
More about Giada De Laurentiis...
Giada's Family Dinners Everyday Pasta Giada's Kitchen: New Favorites from Everyday Italian Giada at Home: Family Recipes from Italy and California Weeknights with Giada: Quick and Simple Recipes to Revamp Dinner

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“SIMPLE BOLOGNESE When we were kids, this was our favorite sauce, hands down. I used to love it on everything—pasta, rice, bread, potatoes, and polenta—you name it, I covered it in bolognese. We went through a lot of it in my household. So my parents had to figure out a way to make it that was quicker than the traditional recipe, and here it is. It’s just as rich and mouthwatering as the more time-consuming traditional recipe; I promise you won’t know the difference. Now that I’m all grown up, I try not to use bolognese for everything, but it’s tempting because it’s perfect as a sauce for any type of pasta shape. MAKES ABOUT 1 QUART; SERVES 4 OVER A POUND OF PASTA AS A MAIN COURSE ¼ cup extra-virgin olive oil 1 medium onion, minced 2 garlic cloves, minced 1 celery stalk, minced 1 carrot, peeled and minced 1 pound ground beef chuck 1 (28-ounce) can crushed tomatoes ¼ cup chopped fresh flat-leaf parsley 8 fresh basil leaves, chopped ½ teaspoon salt, plus more to taste ½ teaspoon freshly ground black pepper, plus more to taste ¼ cup freshly grated Pecorino Romano cheese In a Large Skillet, heat the oil over a medium flame. When almost smoking, add the onion and garlic and sauté until the onion is very tender, about 8 minutes. Add the celery and carrot and sauté for 5 minutes. Increase the heat to high, add the ground beef, and sauté until the meat is no longer pink, breaking up any large lumps, about 10 minutes. Add the tomatoes, parsley, basil, and ½ teaspoon each of salt and pepper, and cook over medium-low heat until the sauce thickens, about 30 minutes. Stir in the cheese, then season with more salt and pepper to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)  ” 0 likes
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