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Giada's Italy: My Recipes for La Dolce Vita by Giada De Laurentiis

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Notes about this book

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Notes about Recipes in this book

  • Tortellini in Parmigiano-Reggiano brodo

    • Zosia on April 22, 2018

      My freezer stash of Parmesan rinds was 50g short of the amount called for in the recipe but it was enough to produce an incredibly flavourful broth. I only had store-bought cheese-filled tortellini which were fine for a family lunch but this could easily be dinner party worthy with homemade.

  • Grilled chicken and broccoli pesto panini

    • Zosia on May 02, 2018

      Delicious sandwich. The broccoli-walnut pesto was particularly good but the recipe does make much more than you need for the sandwiches.

  • Smoked scamorza, spinach, and pancetta pizza

    • Zosia on April 21, 2018

      The need to use up the last of some baby spinach resulted in this delicious pizza. The smoked cheese and pancetta made it particularly flavourful. I used the recommended substitute of smoked mozzarella for smoked scamorza.

  • Mozzarella and strawberry bruschetta

    • Zosia on August 15, 2018

      The tomato-strawberry topping was tangy and a little sweet and absolutely delicious.

  • Lemon and pea Alfredo

    • Zosia on December 07, 2018

      Fresh and bright tasting pasta that took very little effort. I really liked the use of mascarpone instead of heavy cream; thinned out with some pasta cooking water, it coated the pasta perfectly. I had only about 2/3 the mascarpone so my version was a little lighter but it was still very good.

  • Italian sheet-pan chicken with bread salad

    • Zosia on September 16, 2018

      Note that the chicken marinates 4-8 hours. I marinated mine for about 7 hours and I can't say the marinade actually flavoured the chicken at all. It did, however, flavour the drippings which were delicious, and since they were used on the bread salad, it was the best part of this dish. The chicken was nicely cooked and the skin did crisp so family was quite happy with this meal.

  • Spicy turkey polpetone

    • Zosia on May 02, 2018

      Moist and very flavourful, though that would depend somewhat on the sausages you use since you rely quite a lot on their seasoning to flavour the meatloaf. I cooked off a teaspoon of the mixture to taste before shaping and ended up adding the optional red pepper flakes. Leftovers made excellent sandwiches.

  • Herb-roasted pork tenderloin

    • Zosia on October 15, 2018

      Excellent flavour and the meat was very juicy and tender. I served it with only the gremolata. I'll try it with the dressing next time.

  • Lemon sole oreganata

    • Zosia on April 21, 2018

      This has a lot of potential and I would make again because, apart from how quick it was to make, the flavour was good and the fish was nicely cooked. The only issues were too much liquid (use less wine) and some soggy breadcrumbs (add them close to the end of baking).

  • Mushroom and asparagus farrotto

    • Zosia on June 06, 2018

      I suspect it's the butter and cheese added at the end that makes this creamy but since I was keeping this vegan, those ingredients were omitted with cheese offered at the table for those who wanted it. Still, the flavour was very good and I appreciated the cooking techniques used that produced caramelized mushrooms and barely cooked, fresh tasting asparagus.

  • Charred broccoli rabe

    • Zosia on May 17, 2018

      Loved the smoky flavour and though it calls for a 2-step cooking method, both are conveniently done on the grill.

  • Potato crisps with goat cheese and olives

    • kateiscoooking on June 01, 2018

      Great appetizer. Make sure you cook the potatoes enough to have them stay crispy. Even those who claim not to like goat cheese gobbled these up.

  • Grappa-poached pears with speck

    • kateiscoooking on June 01, 2018

      We gave this a three out of five. It's good but not our favorite pear recipe. And, it's a good bit of work to put together...

    • kateiscoooking on June 30, 2018

      Very good but not fabulous. The grappa didn't add as much as I'd hoped.

  • Ham and ricotta pinwheels

    • kateiscoooking on June 30, 2018

      I'd absolutely make these again but I'd add a bit more oompf next time. They were very good but just didn't have enough zing.

  • Roasted Parmigiano-Reggiano potatoes

    • kateiscoooking on June 01, 2018

      VERY good and very easy. My hubby - who is not a huge potato fan - loved these. No wonder she says she makes them three times a week!

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  • ISBN 10 0307987221
  • ISBN 13 9780307987228
  • Published Mar 27 2018
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

With photos shot on location around her native Rome, Giada's latest book is a lavish exploration of her food roots and the lifestyle traditions that define la bella vita, with the contemporary California twist that has made her America's most beloved Italian chef.

America knows and loves Giada De Laurentiis for her lighter, healthier takes on classic Italian fare. In her newest cookbook, she invites fans and home cooks to get to know the flavors and stories that have inspired her life's work. Here, she shares recipes for authentic Italian dishes as her family has prepared them for years while infusing them with her signature fresh flavors to make them her own, like in her Grilled Swordfish with Candied Lemon Salad; Spaghetti with Chianti and Fava Beans; Asparagus with Grilled Melon Salad; Bruschetta with Burrata and Kale Salsa Verde; and Fennel Upside Down Cake. Filled with gorgeous photography of Italy, peppered with family stories, and complete with more of Giada's tips and advice for cooking up fabulous meals with ease, Giada's Italy is a stunning celebration of Italy's flavors as only Giada could present them.

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