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Everyday Italian: 125 Simple and Delicious Recipes

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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.

Everyday Italian 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.

What’s more, Everyday Italian 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.

256 pages, Hardcover

First published February 22, 2005

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About the author

Giada De Laurentiis

31 books406 followers
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 studied cuisine and pastry at Le Cordon Bleu in Paris, France. She then returned to Los Angeles and trained further at the Ritz Carlton Fine Dining Room and Wolfgang Puck's Spago, and later started up her own catering business in the city. She was discovered by Food Network in 2002 and has been a mainstay on their lineup ever since.

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5 stars
18,813 (38%)
4 stars
15,041 (30%)
3 stars
9,797 (19%)
2 stars
3,223 (6%)
1 star
2,465 (4%)
Displaying 1 - 30 of 242 reviews
Profile Image for Amy Kannel.
544 reviews41 followers
July 19, 2016
I get that Giada is gorgeous. Really, she is. Stunningly so. But when I open a cookbook, I expect to see photos of, I don't know, the food described in the recipes maybe? Instead it is: Giada stirring a pot of something. Giada chopping something. Giada's million-dollar smile as she juices a lemon. I MEAN SERIOUSLY. This is a cookbook, not a fashion magazine. Good grief. Photos of garlic, photos of a cutting board + knife. SHOW ME WHAT THE PREPARED FOOD LOOKS LIKE!!

Mostly this seemed not really my style. I marked maybe three recipes I want to try. But on the whole it seemed too simplified and too Italian-American...I don't mind going to some extra effort in the kitchen and I was looking for some authentic Italian recipes. Also I was just so annoyed by the useless photography.
Profile Image for Christine.
277 reviews14 followers
July 11, 2008
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 miraculously appear wherever she travels to on her weekends.

And I actually do really like her as a Food Network chef. She knows what she is doing, has style in her cooking and is a great teacher. Now onto her cookbook...

Her cookbook has wonderful, appetizing, close-up photos of the finished product. Her ingredients and directions are very clear. More importantly her recipes are really good. They are what Italian cooking is all about...fresh and relatively simple ingredients prepared correctly to create something wonderful. It is truly a celebration of food.

Giada makes her recipes so detailed that someone who knows almost nothing can make them. But they are decent enough that anyone who is an ace in the kitchen will enjoy them as well.
47 reviews3 followers
August 8, 2007
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.
Profile Image for Mary Frasier.
4 reviews1 follower
October 17, 2010
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 liquors a level above the rest, this particular book of Giada's is kept on the "top shelf" in my cookbook cupboard.
Profile Image for Jess | dapper.reads.
915 reviews8 followers
January 26, 2021
Cookbooks are books!

I love reading cookbooks! I am aware that many people do not consider a cookbook to be reading material, but if you take the time to really sit down and read one I think you’ll discover that while yes, it is primarily recipes, it is also an incredibly educational experience! I always learn so much about finding the best produce for my needs or knowing when spices need replaced (even if they are far from expiring). This book taught me a lot of things about making authentic Italian food!
Profile Image for Devon.
90 reviews9 followers
June 9, 2011
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!!
Profile Image for Shawn Grant.
7 reviews
August 8, 2017
I don't remember much about this book, but it taught me how to make risotto. For that I will ever be grateful.
Profile Image for Nicole (Reading Books With Coffee).
1,399 reviews34 followers
January 25, 2012
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 then chopping them the second I got home from the grocery store is a really good idea! It made everything go a lot faster knowing that everything was ready to go.

Plus, I love the simplicity of the recipes: I did have some trouble finding some of the fresh herbs at the grocery store, but thankfully it was really easy to substitute them with the ones I could find.

Rating: Based on the few things I managed to make, it gets a 4 out of 5. I love the easy-to-follow recipes, and the layout of the book.
Profile Image for Kristl.
106 reviews
May 14, 2007
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 the time... see the review for "French Women Never Get Fat" to see how I was meant to live abroad) like I do, nor do they necessarily embrace ingredients like pine nuts and currants like me (my sister). And I cook for these people.

Profile Image for Janet.
85 reviews15 followers
December 29, 2012
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.

Profile Image for Miss Clark.
2,503 reviews196 followers
November 10, 2008
I loved this one and I know I'll be using these recipes very often. From the homemade marinara sauce to the balsamic chicken, it will be so much fun trying these out and enjoying them with family and friends!
Profile Image for Douglas.
182 reviews86 followers
September 15, 2006
Some great receipes in this book. I cook for my mom and my girlfriend. They all loved many of the receipes I made for them. If you love italian food, you NEED to get this book!
Want to read
June 2, 2021
Con il massimo rispetto per ingredienti freschi di alta qualità e un patrimonio che è profondamente radicato nel passato, il cibo italiano è amato in tutto il mondo per i suoi grandi sapori, l'integrità naturale, il comfort casalingo e la sorprendente diversità. Quando un viaggio in Italia non è possibile, una festa italiana fatta in casa è il modo migliore per sentirsi vicini al vecchio paese. Con i volumi che documentano accuratamente la storica cultura alimentare italiana e le bibbie pratiche che rappresentano l'apice della moderna tradizione culinaria della cucina, questi sono i migliori libri di cucina italiana di tutti i tempi sia per chef di formazione classica che per cuochi casalinghi. Buon appetito!

Elementi essenziali della cucina italiana classica di Marcella Hazan
Per quanto dobbiamo ringraziare Julia Child per aver portato la cucina francese nella cucina americana, dobbiamo anche ringraziare la defunta Marcella Hazan per aver introdotto le tecniche tradizionali della cucina italiana agli chef di casa americani. In questo libro di cucina vecchio stile, Hazan analizza i fondamenti e spiega come sviluppare sapori italiani definitivi insieme a illustrazioni dimostrative.

Il cucchiaio d'argento di The Silver Spoon Kitchen
Pubblicato originariamente nel 1950 in italiano, The Silver Spoon è uno dei libri di cucina italiani più venduti di tutti i tempi. Con un'esaustiva collezione di oltre 2.000 ricette autentiche consacrate dal tempo e fotografie sontuose, questa è una bibbia per gli chef italiani seri, ma è accessibile anche ai principianti. Se non sai quale piatto italiano cucinare, tieni a portata di mano questo libro per un'ispirazione infinita.

La scienza in cucina e l'arte di mangiar bene di Pellegrino Artusi
Risalente al 1891, La scienza in cucina e l'arte di mangiar bene di Pellegrino Artusi è un pezzo di storia culinaria. Alcune delle quasi 800 ricette non sono invecchiate bene, e alcune possono anche essere complesse (non aiuta che gli ingredienti siano misurati in “pizzichi”), ma la conoscenza culinaria del bolognese è indispensabile. Questo libro è davvero un pezzo di storia vivente con una narrativa avvincente e un senso di gioia che qualsiasi buongustaio apprezzerebbe.

Cibo italiano di Elizabeth David
Con una prefazione di Julia Child, Italian Food di Elizabeth David ha trasformato il modo in cui il pubblico pensava alla cucina italiana quando è stato pubblicato per la prima volta nell'Europa del dopoguerra. Con la sua voce distinta, David spiega la differenza, i costumi e le sfumature delle tante ricche regioni italiane e si tuffa nella storia gastronomica italiana con divagazioni poetiche. Le ricette spaziano dai piatti conosciuti alle specialità regionali meno conosciute.

The Tuscan Sun Cookbook: ricette della nostra cucina italiana di Frances Mayes e Edward Mayes
Autrice del libro di memorie Under the Tuscan Sun, Frances Mayes, con suo marito Edward Mayes, trasmette lo spirito della campagna toscana rustica e baciata dal sole in questo bestseller di oltre 150 ricette regionali. Catturando l'essenza del paesaggio leggendario, ricette semplici come basilico, insalata di agrumi e finocchi e crostate di pomodoro arrosto sono la cosa migliore per una vacanza in famiglia in piena regola in Italia.

La Cucina: La Cucina Regionale d'Italia dell'Accademia Italiana della Cucina
L'Accademia Italiana della Cucina è stata costituita nel 1953 per preservare e documentare la cucina tradizionale italiana, e La Cucina è il prodotto finale dei loro sforzi ad ampio raggio. Con oltre 2.000 ricette registrate dal raccolto di cuochi casalinghi italiani, questo libro completo mette in evidenza la diversità e l'eccellenza microregionale del paese. È un must per gli chef curiosi che cercano una solida conoscenza della cucina italiana.

Lidia padroneggia l'arte della cucina italiana: tutto ciò che devi sapere per essere una grande cuoca italiana di Lidia Matticchio Bastianich e Tanya Bastianich Manuali
Cuoca televisiva vincitrice del premio Emmy e autrice di numerosi libri di cucina, Lidia Matticchio Bastianich ha collaborato con sua figlia, Tanya Bastianich Manuali, a questo libro di cucina italiano altamente informativo. Complete di glossario e indice degli ingredienti (anche se non ci sono foto), le ricette di Bastianich sono ben scritte, genuine e non eccessivamente complicate. I piatti d'autore preferiti includono lasagne, polpette e, per dessert, biscotti al cioccolato e torta di mandorle.
2 reviews
July 1, 2020
La formazione del moderno stato italiano iniziò nel 1861 con l'unificazione della maggior parte della penisola sotto la Casa Savoia (Piemonte-Sardegna) nel Regno d'Italia. Non come il regno del calcio che hanno adesso, vai su https://www.sitiscommessebonus.net/ per saperne di più. L'Italia incorporò la Venetia e l'ex Stato Pontificio (compresa Roma) entro il 1871 dopo la guerra franco-prussiana (1870-71). Prima dell'unificazione italiana (noto anche come Risorgimento), gli Stati Uniti avevano legami diplomatici con le principali entità della penisola italiana: il Regno di Sardegna, il Regno delle Due Sicilie e lo Stato Pontificio.

Con l'eccezione degli anni della seconda guerra mondiale, quando il governo di Benito Mussolini dichiarò guerra agli Stati Uniti (1941-43), gli Stati Uniti intrattenevano rapporti calorosi con il Regno d'Italia e, dopo il 1946, il suo successore, la Repubblica italiana. Attualmente, gli Stati Uniti e l'Italia condividono forti relazioni bilaterali. L'Italia è membro della NATO ed è membro fondatore dell'Unione Europea.

Bandiera moderna d'Italia
Riconoscimento dell'indipendenza degli Stati Uniti, 1861.
Gli Stati Uniti riconobbero ufficialmente il Regno d'Italia quando accettarono le credenziali del Cavaliere Giuseppe Bertinatti come Ministro Plenipotenziario del Regno d'Italia l'11 aprile 1861.

Presenza consolare
Generali del Consolato degli Stati Uniti.
Prima del Risorgimento del 1861, la penisola italiana era frammentata in diversi regni, città-stato, ducati ecc. interessi. Questo spiega perché c'erano numerosi consolati generali statunitensi, dalla fine del XVIII secolo alla metà del XIX secolo, sparsi in tutta la regione. Di seguito è riportato un elenco di generali del Consolato degli Stati Uniti che si trovavano all'interno di quelli che oggi sarebbero i confini dell'Italia.

Relazioni diplomatiche
Istituzione delle relazioni diplomatiche, 1861.
Gli Stati Uniti stabilirono relazioni diplomatiche con il Regno d'Italia nel 1861 quando accettò le credenziali del cavaliere Giuseppe Bertinatti come Ministro Plenipotenziario del Regno d'Italia l'11 aprile 1861.

Istituzione delle legazioni americane nella penisola italiana, 1831-48.
Prima dell'unificazione dell'Italia del 1861, la penisola italiana era frammentata in diversi regni, ducati e città-stato. In quanto tale, dall'inizio del diciannovesimo secolo, gli Stati Uniti mantennero diverse legazioni che servivano i più grandi stati italiani. Nel 1831 gli Stati Uniti stabilirono una legazione per le Due Sicilie a Napoli nel 1831, mentre nel 1840 gli Stati Uniti stabilirono una legazione per il Regno di Sardegna a Torino. Alla fine, nel 1848, gli Stati Uniti stabilirono una legazione per gli Stati Pontifici (in seguito i Pontifici Stati) a Roma.

Legation of the Kingdom of Sardinia diventa Legation of the Kingdom of Italy, 1861.
L'11 aprile 1861, a seguito dell'Unità d'Italia, l'ex ministro plenipotenziario del Regno in Sardegna, il cavaliere Joseph Bertinatti, presentò le sue credenziali agli Stati Uniti come ministro plenipotenziario del Regno d'Italia.

La legazione degli Stati Uniti nel Regno d'Italia si trasferisce a Firenze e poi a Roma, 1865-71.
Durante il periodo dell'unificazione italiana, George P. Marsh, in qualità di ministro plenipotenziario, supervisionò il trasferimento della Legazione degli Stati Uniti da Torino a Firenze nel 1865 e da Firenze a Roma nel 1871.

Elevazione della legazione americana allo status di ambasciata, 1893.
La legazione fu elevata a un'ambasciata quando James J. Van Allen fu nominato ambasciatore il 23 ottobre 1893, sebbene rifiutò la nomina. Wayne MacVeagh divenne il primo ambasciatore ufficiale degli Stati Uniti in Italia quando presentò le sue credenziali a Roma l'11 marzo 1894.

Elevazione della legazione italiana presso l'ambasciata italiana, 1893.
La Legazione italiana negli Stati Uniti divenne l'ambasciata italiana negli Stati Uniti quando Roma elevò il ministro Barone Saverio de Fava al grado di ambasciatore il 14 giugno 1893.

Relazioni diplomatiche interrotte, 1941.
Le relazioni diplomatiche furono interrotte e l'ambasciata americana a Roma fu chiusa l'11 dicembre 1941, dopo che l'Italia dichiarò guerra agli Stati Uniti.

Ripristino delle relazioni diplomatiche, 1944.
Le relazioni diplomatiche furono ristabilite il 16 ottobre 1944, quando il Segretario di Stato ad interim annunciò la decisione in una dichiarazione rilasciata alla stampa.

Ambasciata americana in Italia Riaperta, 1945.
L'ambasciatore Alexander C. Kirk riaprì l'ambasciata americana a Roma quando presentò le sue credenziali l'8 gennaio 1945.
13 reviews
April 13, 2022
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Profile Image for Robin.
2,097 reviews23 followers
February 6, 2018
This was my pick for this month's Cookbook Book Club at my library. One of the things the group enjoyed about this book was that Giada didn't call for any unusual or expensive ingredients. We only ended up with 2 desserts from the 13 participants. We had a LOT of vegetable based dishes which was fine with me. I made a bean dip from cannellini beans which was yummy and I'm sure I will use again. My husband did sauteed broccoli rabe with pine nuts and raisins, also a tasty dish. Our only other complaint was that there aren't that many photos in the book and some of the directions weren't entirely clear.

This is definitely a good choice for a cookbook club because there are a lot of recipes that can easily be made ahead of time. Oh, one of the most unexpected tasty recipes was Giada's spin on mashed potatoes! Yum.
Profile Image for Denise Mullins.
769 reviews12 followers
November 12, 2019
Tried a number of her recipes, and while the desserts were all winners, her take on common fare was a little too out there for my family to rank as s keeper(salmon cakes with mayonnaise and saltines proved alarmingly inedible). However, there were plenty of color photos and recipes were well explained. Would recommend for those who enjoy recipe books and cooking in general.
My library's cooking club worked with her series and it proved to be a great discussion.
Profile Image for Shirin.
23 reviews16 followers
January 25, 2021
This is the book that I learned how to make marinara sauce from after two other attempts using recipes I found on the internet turned out to be duds, so I'm probably sentimental about it for that reason alone.

Also, my half-brother is currently crazy about this book's recipe for Fettuccine Alfredo, though I usually modify it by using half-and-half instead of cream and only a mixture of mixture of mozzarella and Parmesan (instead of just Parmesan) and adding chicken.
Profile Image for Nancy.
881 reviews19 followers
June 4, 2021
I did really enjoy the recipes in this book, I just wish I could have seen pictures of each completed dish. The 5 food-related pictures sprinkled throughout the book were lovely, I just didn't need to see 53 pictures of Giada. In black and white. Stirring something. Chopping something. Tasting something. Smiling about something. And always, ALWAYS, in the same short sleeved vee neck tee. Ugh! Giada, we all know you're quite the dish, but we don't want to see you in a cookbook!
Profile Image for Debra.
468 reviews16 followers
July 17, 2019
It's only $2.99 on a Prime Special.

It was well worth it. I have bookmarked a number of sauces, pasta dishes, veggies, risottos, and desserts.

There's grilling recipes and stews.

This might be a one stop cookbook for everything Italian. I'm especially excited about the vegetarian lasagna and the turkey meatballs.

See if it's still $2.99!
Profile Image for Sal Vulcano.
62 reviews4 followers
March 1, 2023




Profile Image for Anna.
25 reviews1 follower
April 19, 2020
I simply looked through this entire book that I borrowed from a friend and it was awful. I have made a few of her recipes in the past and they just don’t work. Her food is boring and lacks flavor. And not only that, but I just cannot stand her!!!!!
12 reviews
January 9, 2021
Very great cookbook for her first

A lot of great recipes, I love the details of history she gives for certain italian words. Spoke of these are fancy but she makes them so simple so you feel like an actual food network chef! Highly recommend for italian lovers
May 30, 2017
It would have been to nicer to see photos of the recipes instead of her just preparing them. I never even cooked a recipe and sold the book at at yard sale.
7 reviews
October 5, 2017
I tried a couple of recipes and so far, so good. Some recipes are indeed very simple, even too simple to be called a recipe. However, they can make for great ideas for a party or in-between.
112 reviews3 followers
December 2, 2017
There are many useful recipes here. Some, however are a stretch due to ingredient list. Still a solid book of basics.
Profile Image for Meghan Stapleton.
7 reviews2 followers
January 8, 2018
I have tried most recipes and they are all fantastic. I also haven’t found a better chicken piccata dish any where! This is a must have on a shelf.
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