PDF Ebook Cooking with Nonna: Celebrate Food & Family With Over 100 Classic Recipes from Italian Grandmothers, by Rossella Rago
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Cooking with Nonna: Celebrate Food & Family With Over 100 Classic Recipes from Italian Grandmothers, by Rossella Rago
PDF Ebook Cooking with Nonna: Celebrate Food & Family With Over 100 Classic Recipes from Italian Grandmothers, by Rossella Rago
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About the Author
Rossella Rago is the host of the popular web TV series Cooking with Nonna (www.cookingwithnonna.com). For each episode of the show, Rossella invites an Italian-American nonna to cook with her and share traditional Italian recipes and fond memories of her childhood in Italy. Rossella, a graduate of St. John’s University, has traveled the country and performed cooking demonstrations in numerous cities across the United States with local nonne as her partners. Rossella spent her childhood in the kitchen with her maternal Nonna Romana, learning the long legacy of recipes from Puglia passed down through the generations. Launching Cooking with Nonna TV has allowed Rossella to expand her culinary expertise to much of the rest of Italy too. Rossella, together with her mother and her Nonna Romana, won the “Italiano Battle” episode of the Food Network's 24 Hour Restaurant Battle in 2010. She is the author of Cooking with Nonna and Cooking with Nonna: A Year of Italian Holidays (Race Point Publishing, 2017 and 2018). Rossella lives in Brooklyn, New York.
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Product details
Hardcover: 248 pages
Publisher: Race Point Publishing (March 15, 2017)
Language: English
ISBN-10: 1631062948
ISBN-13: 978-1631062940
Product Dimensions:
8.8 x 1.1 x 11.1 inches
Shipping Weight: 2.4 pounds (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
261 customer reviews
Amazon Best Sellers Rank:
#30,913 in Books (See Top 100 in Books)
I'm Italian American, an avid home cook, and a big fan of Rossella's Youtube show, so I was very excited about this cookbook. I really wanted to wait to try some of the recipes before writing my review, so now that I've spent some time with the book I can make an informed opinion.The Good:The format and the sentiment really resonate with me and I was happy to add another book to my shelf. Most of the recipes I've tried are very logically laid out, so I don't have to wait very long in between steps and each step flows into the next. All the flavors have been very tasty, and onlya few have ingredients that are not easy to find in my area. I LOVE the stories of each nonna, that was half of the appeal of the book to me. The first recipe I made, the Sausages and Peppers, were perfect. It's definitely a keeper, so great for weeknights and dead simple.The not so good:The next one I tried, the spinach and rice pie, started to reveal some of the editing issues the book has. For example, the recipe calls for three eggs, separated, but then only tells you what to do with two of them (and they didn't need to be separated). It ended up delicious in the end, but I had to fill in the gaps with my intuition.This is not the only time an issue like this has arisen. I've had to improvise with a couple of the recipes in order to get them finished, but whether or not the problems only occur in my kitchen (i.e., an inaccurate oven) I cannot say for certain.Overall, there is a diversity of recipes in here that I will continue to explore and eagerly await to try, but for the future in case there are further editions I wanted to let the editing problems be known so they can be fixed and truly make this a perfect book.
I've been following Cooking with Nonna on FB for a while and jumped at the chance to get a cookbook. I have already made several of these recipes and they were delicious! I look forward to making many more that I haven't had since my childhood. Family recipes get lost over the years and this is a great opportunity to make favorites. This is a high quality cookbook with beautiful pictures. I would highly recommend it.
This is an impressive, hardbound book with paper jacket, hate to get it splashed and splattered while I use it! Made the Lentils with Pasta, I've made lentil soup before, but this was more of a side dish to eat with a fork, it was a nice alternative. Made the Sausage & Peppers tonight for ease, the picture drew me in. I additionally added sliced garlic and red pepper flakes (I couldn't help myself). I'd make a note though that the when directions say to brown the sausage and remove from pan to add back later, make sure you cook it through before removing, bc directions say only 'to brown' it. This is important bc the added 5 mins cooking at end will not be long enough to cook the sausage enough. Just sayin'. We ate this on top of crunchy, hot Italian bread with a sprinkle of melted mozz on top, placed under the broiler. Made the marinated peasant-style zucchini, great side dish or antipasto. It's a simple make-ahead recipe you can do overnight, good for holiday table or company entertaining. Eaten at room temp. It looks just like the picture of the recipe. I like that the authors of this book have put all weights on their list of ingredients. I like to weigh my flour and other similar ingredients. It's given in cups, ounces, milliliters, and grams. I use my digital scale constantly, as it's the only way to cook using many ingredients bc weight is consistent, measurements aren't. Thanks to the authors for paying attention to that! Lovely pics abound, however I only wish more pics were in here of items that are hard to visualize rather than common ones such as eggplant parm and spaghetti and meatballs and such. A bread recipe caught my eye that is made and twisted and further turned into a 'pinwheel' it says... and another recipe Eggplant Purses, both unusual recipes that I wish had an illustration to see. Also, there's a Jam-Filled Olive Oil Cookie recipe that has no illustration either, and it would be helpful to see how it is appears after assembly of making and using a fresh cookie dough rolled out and stuffed with jam. I have plenty of jam around I can use as I am a canner, so I'll have to try it, sight unseen, and hope for the best. There are some homemade pastas, with and without eggs (good to have in case you have egg allergies), and a Sicilian pizza. The Seafood Beatrice looks lovely, (bc there's a photo to see!) also the Sicilian Milk Pudding, looks creamy but in a form you can cut like a cake, and breads, and more. I have about a good dozen or more pages tagged for immediate consumption!I'd also like to add as a sidenote, as others have alluded to, that the stories within the pages here of all of the Nonne are heartwarming, especially that of Nonna Romana, Rosella's nonna, whose life story is unbelievable and should be shared. It is a story worthy of the big screen, what an inspiring life story indeed. I can see why these recipes have so much soul.Update: 4/7/17: Made the Sicilian Milk Pudding, easy and tasty, like rice pudding w/o the rice, but took only 10 mins from start to finish. I didn't have ladyfingers to assemble it into a 'pie' so I poured into ramekins as recipe suggested. I also made the Artichoke Pie, I love all things artichokes. The topping was unusual, not just the usual scattering of seasoned, oiled bread crumbs before baking. You could use other veggies with this too, brussels sprouts for example. The house now has a fragrance of parmesan cheese. I halved these recipes to test it out, they are both keepers.Update 4/30/17: Made the stuffed mussels, excellent and looks just like the illustration. The 'batter' was just that, a batter, using eggs. (I used only one). Used to using just plain bread crumbs w/seasonings, this was a novel twist for me. Will make them for apps on Mothers' Day!
The book has some great recipes, but I suppose I expected a little more.The one recipe I was particularly interested in, Taralli, could have been written a little better with clearer explanation as what to do and when. I had made Taralli before so I had a little knowledge of what I was doing, but for someone who hadn't, I think it would be a bit difficult to follow. Otherwise the book has some great recipes.
What a great cookbook! I have waited a very long time for this book! I have followed Rossella Rago and made many of her recipes! It's so nice to have many of them in one book! All I can say is...you will not be disappointed! Thanks Rossella for making this Nonna very happy! mangiare ed essere felici
I'm American and married to an Italian man. This book has been an amazing tool in teaching me how to make popular dishes his mom makes (only she doesn't have recipes), and he has absolutely loved every single dish I've made. I even had my mother in law look over it and she was pleasantly surprised to see a lot of her favorites in there prepared very similar to the way she prepares them. Thank youuuu Rossella Rago for making the process of learning a new culture that much easier.
This cookbook is absolutely amazing! If you grew up in an Italian neighborhood or had Italian friends but did not have an Italian Nona this is your new Bible! It has everything you could imagine that you would want to make for your family and friends! The recipes are easy to follow and are just basic home made Italian meals that you would've had at a friends house when you were growing up! I love all of known as videos and she is my go to source anytime I want to make something that I am not sure of how to make. It is authentic homemade Italian! Rosella, thank you forMaking this cookbook!!! Love you both!!!
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