Michele Scicolone

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Michele Scicolone


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Michele Scicolone is an award winning food writer and the author of 16 cookbooks. Her latest book, THE ITALIAN SLOW COOKER, was published in January 2010. She is also one of the editors of the 75th Anniversary edition of the classic, Joy of Cooking, and writes about food, wine, and travel for many publications, including Prevention Magazine, The Washington Post, The Wine Spectator, and Bon Appetit. Previous books include The BLT Cookbook with Chef Laurent Tourondel, The Sopranos Family Cookbook, a #1 New York Times Best Seller that was published in 9 languages and a sequel, Entertaining with the Sopranos, both co-authored with Allen Rucker. She has also written 1000 Italian Recipes, and Pizza--Anyway You Slice It!, co-authored with her husb ...more

Average rating: 3.97 · 2,252 ratings · 180 reviews · 25 distinct worksSimilar authors
The Italian Slow Cooker: 12...

3.91 avg rating — 677 ratings — published 2010 — 5 editions
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The French Slow Cooker

3.96 avg rating — 263 ratings — published 2012 — 4 editions
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The Mediterranean Slow Cooker

3.96 avg rating — 141 ratings — published 2013 — 4 editions
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The Italian Vegetable Cookb...

4.11 avg rating — 72 ratings — published 2014 — 4 editions
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1,000 Italian Recipes

4.21 avg rating — 47 ratings — published 2004 — 8 editions
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Williams-Sonoma Essentials ...

4.27 avg rating — 30 ratings — published 2008
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Savoring Italy: Recipes and...

4.23 avg rating — 30 ratings — published 1999 — 5 editions
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Pizza: Any Way You Slice It!

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3.29 avg rating — 17 ratings — published 1998
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A Fresh Taste of Italy: 250...

3.53 avg rating — 15 ratings — published 1997
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Williams-Sonoma Mastering: ...

3.69 avg rating — 13 ratings — published 2005
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More books by Michele Scicolone…
“Chickpea Stew Canned chickpeas, potatoes, tomatoes, and onion flavored with rosemary cook into a chunky vegetarian main-dish stew. This also makes a great side dish for pork or lamb. SERVES 6 3 16-ounce cans chickpeas, rinsed and drained 5 medium carrots, sliced 2 medium potatoes, peeled and chopped 1 cup peeled, seeded, and chopped fresh or canned tomatoes with their juice 1 medium onion, chopped 2 teaspoons chopped fresh rosemary ½ cup Chicken Broth ([>]), canned chicken or vegetable broth, or water 2 tablespoons olive oil Salt and freshly ground pepper Combine all the ingredients in a large slow cooker. Cover and cook on low for 6 to 8 hours, or until the vegetables are tender. Serve hot or at room temperature.”
Michele Scicolone, The Italian Slow Cooker

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