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Extra Virgin: Recipes & Love from Our Tuscan Kitchen by Gabriele Corcos and Debi Mazar

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Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Pizza dough

    • swegener on July 10, 2015

      Could use a bit more salt.

  • Pici all'aglione

    • NJChicaa on January 24, 2018

      I've made this subbing red pepper flakes instead of the whole chiles when I don't have them on hand. Still works. Don't be afraid of the whole garlic cloves. They are delicious! I put in extra because they are so good.

  • Besciamella

    • NJChicaa on January 24, 2018

      There is a mistake in the amount of butter listed. 4 tablespoons is 1/2 stick not 1/4 stick as listed. I would also suggest making a double the amount if you are making this for the pesto lasagna.

  • Pesto lasagne

    • NJChicaa on January 24, 2018

      Make double the amount of besciamella that is called for in the recipe. You'll need it.

  • Roast pig

    • NJChicaa on January 24, 2018

      Excellent recipe! So tasty.

  • Lasagne alla Bolognese

    • mfranklin125 on March 28, 2017

      Delicious. Some time needed for sauce.

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  • ISBN 10 0385346050
  • ISBN 13 9780385346054
  • Linked ISBNs
  • Published May 08 2014
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Random House USA Inc
  • Imprint Clarkson Potter

Publishers Text

DEBI MAZAR and GABRIELE CORCOS are ambassadors of contemporary Tuscan cooking. In Extra Virgin, food, family, and style come together in a celebration of the pleasures of the rustic Italian table with 120 recipes for simple yet exquisite meals that are accessible, full of fresh flavor, and easy to prepare. Gabriele is a traditional Italian with a big heart, and Debi is an outgoing, brash New York City girl. Their sassy and playful exchanges illuminate what’s important in everyday life: good food and a lot of love.

Ranging from traditional antipasti and soups to their spin on entrees, pizzas, and desserts, recipes include Pecorino and Honey Dip, a sweet and salty way to start a meal; tangy, luscious Grilled Apricots with Goat Cheese Ricotta, inspired by wild Tuscan apricot trees; and Sausage and Beans, which offers hints of fennel in a Tuscan red sauce. Here, too, are Braised Artichokes softened in guanciale-infused oil, Breakfast Pizza, and Coffee Granita just as Italians make it.

So flag these recipes, get sauce on them, let splashes of olive oil mark the pages—and invite Debi and Gabriele’s charisma and passion for cooking to spill into your kitchen.



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