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From the Publisher
Big Flavors from Italian America
A fresh take on the dishes you love.
Tagliatelle with Weeknight Bolognese
A Look to the Past
The history of Italian American food is rooted in an intricate web of people, places, and global events. Between 1880 and 1910, over 5 million Italian Immigrants relocated to the U.S. During this transition, they found comfort in the traditions, customs, and foods of their homeland, which took on new forms over time. Italian immigrants’ resourcefulness and perseverance laid the groundwork for the contributions they (and their future generations) would later make to all facets of American life.
Travel coast-to-coast through Italian America
Celebrate the generous, comforting red sauce cooking that defines Italian America.
Big Flavors from Italian America is a celebration of the foods, recipes, and places that inspired the cuisine so many of us have come to know and love. With 150 foolproof recipes, dig into the best of Italian American cooking with recipes that would make any nonna proud.
Tradition is what you make. Again, again, and again. Here’s to starting some new traditions and making new memories of your own with amazing food!
Homerun Versions of Classics “On the Road” Stories Showcase Regional Gems Brings the Bakery (and Street Fair) to the Home Kitchen
Celebration. Family. Tradition.
Small Plates, Big Comforts
Prosciutto-Wrapped Figs with Gorgonzola
Many Italian immigrants planted fig trees in their backyards to celebrate late summer with this classic dish. This dish balances the sweet flavor of ripe figs with the savory and salty flavors of gorgonzola cheese and prosciutto.
Red Sauce Favorites
Drop Meatballs
Every nonna worth her salt can make meatballs in her sleep. For this recipe, we use saltines and gentle cooking to result in a streamlined route to tender meatballs in a brightly flavored sauce.
All About the Crust
Grilled Pizza
My experts cite Al Forno, the legendary restaurant in Providence, Rhode Island, as the birthplace of grilled pizza. Grilled pizza cooks quickly, so it’s critical to have all of your ingredients and tools ready. We recommend par-grilling the crusts, then topping and finishing gilling each in quick succession and serving the pizzas one at a time, rather than all at once.
Bring Home the Bakery
Pistachio Cannoli
Cannoli might just be the most well-known sweet sold in bakeries in Italian neighborhoods across the United States. For this recipe, we fill store-bought cannoli shells with a traditional filling of ricotta cheese enriched with creamy, rich mascarpone, sugar, and chopped pistachios—a nod to the Sicilian origins of the treat.
On the Road
Follow Cook’s Country food editor, Bryan Roof, as he travels in search of local specialties in stories woven throughout the recipe chapters, drawn from the popular “On the Road” feature in Cook’s Country magazine.
“Home. That’s the ultimate goal for any journey, really, to return home inspired and knowing more. My travels don’t end when the plane touches down—far from it. Once I get back to the test kitchen, my team and i get to work creating recipes so anyone can make these dishes at home for family and friends. I hope you find Inspiration in these pages to help you fill your own kitchen with those warm, welcoming aromas and warm, welcoming feelings.” — Bryan Roof, Executive Food Editor Cook’s Country
Featured: Carmella Garofoli and her father, Basil DeLuca, roll-out portions of hand-kneaded meatballs in the commisary kitchen at Villa di Roma, a restaurant in the Italian Market on 9th Street in South Philadelphia, PA.
Publisher : Cook’s Country; Illustrated edition (January 28, 2020)
Language : English
Hardcover : 288 pages
ISBN-10 : 1945256796
ISBN-13 : 978-1945256790
Item Weight : 2.3 pounds
Dimensions : 7.5 x 0.91 x 9.81 inches
