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Everyday Italian: 125 Simple and Delicious Recipes by Giada De Laurentiis

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Notes about this book

  • sck on July 28, 2010

    Nice little everyday Italian cookbook. Nothing too complicated or fussy here, but a great reference when you're wondering what you can make with what's already in your pantry or refrigerator.

Notes about Recipes in this book

  • White bean dip with pita chips

    • PennyG on May 05, 2013

      I made this for my Supper Club last night and it was a hit. Raves from all and so easy. I added fresh basil since I had some on hand.

  • Marinara sauce

    • jbuchman on July 11, 2015

      Easy and really good. May need to add water -- 2 T. at a time-- if the sauce is too thick. Good balance between acid and sweet -- no need to add sugar.

  • Checca sauce

    • Ladyberd on May 25, 2010

      the fastest easiest pasta sauce ever and it tastes like a bowl of summer! http://ladyberds-kitchen.blogspot.com/2010/05/taste-of-summer-tomato-basil-pasta.html

  • Simple Bolognese

    • alliebaybay on February 03, 2015

      Here is the link to the recipe http://www.foodnetwork.com/recipes/giada-de-laurentiis/simple-bolognese-recipe3.html

  • Basil pesto

    • emiliang on August 04, 2013

      This is tough to beat on both taste and simplicity. Used walnuts instead of pine nuts -- same great result.

  • Mushroom ragú

    • alliebaybay on February 03, 2015

      Here is the link to the recipe http://www.foodnetwork.com/recipes/giada-de-laurentiis/mushroom-ragu-recipe3.html

  • Lemon spaghetti

    • aileent1 on February 03, 2012

      Wonderful! I always make this with salmon (with lemon and capers) and broccoli or asparagus. Reserve a bit of the lemon until you taste it. I also cut down on the olive oil a bit.

  • Beef and cheese manicotti

    • dmass on June 18, 2013

      I used fresh mozzarella as that is what I had on hand. I would like to try it with the non fresh mozzarella next time. My husband loved it just the way it was.

  • Farfalle with turkey sausage, peas, and mushrooms

    • Zosia on August 06, 2017

      Really quick and very tasty and I liked that it was quite vegetable heavy - a complete meal in a bowl. I used only 2 tbsp oil...that's all that was needed to brown and crisp the sausage and cook the mushrooms.

    • sldoug on March 19, 2016

      I love the simplicity of this recipe but I was a bit surprised to see onion and garlic missing from the usual cast of characters. I used regular Italian sausage and could have used bulk instead of links since the recipe has you remove the sausage from its casings before cooking. I liked the balance of the sweetness of the peas with the boldness of the sausage and this recipe made enough to keep me in leftovers for a week.

  • Baked polenta

    • alliebaybay on February 03, 2015

      Here is the link to the recipe http://www.foodnetwork.com/recipes/giada-de-laurentiis/baked-polenta-recipe4.html

  • Basic risotto

    • alisonkc on January 21, 2014

      This is the risotto recipe that I work off of for any kind of risotto. When I'm feeling fancy I'll poach some shrimp in the broth as I make the risotto, and then stir them in at the last minute. Try swapping the chicken broth for a seafood stock for something really decadent!

  • Chicken Parmesan

    • Zosia on January 21, 2015

      A lighter version of this dish that omits the breading and frying and uses just enough marinara sauce and cheese to enhance the chicken rather than overwhelm it. I used small chicken breasts pounded thin rather than cutlets so my portion size was closer to 170g.

  • Salmon baked in foil

    • lorloff on August 23, 2016

      Fantastic salmon dish. Used fresh French thyme from the garden and home grown Greek oregano. Will definately make again. Good enough for a dinner party and simple to make!

  • Roasted pork loin with fig sauce

    • PQPantry on November 01, 2018

      Excellent recipe good for entertaining.

  • Chicken cacciatore

    • ajs on June 22, 2010

      Very good dish. Even better the next day. It was easy and reasonably quick, too. I used boneless, skinless chicken thighs and breasts, and it was fine. I also added a little crushed red pepper, which wasn't in the original recipe.

  • Herb-roasted root vegetables

    • Zosia on December 05, 2015

      I had only carrots and Brussels sprouts on hand and was feeding only 4 people so I reduced the amounts of the other ingredients accordingly. The flavours were good but the carrots needed longer to roast than the sprouts. Next time, I'll slice them thinner and leave the sprouts whole.

  • Peas and prosciutto

    • Zosia on January 24, 2016

      This was an easy way to elevate a bag of frozen peas. I do caution you to taste the prosciutto-pea mixture before adding salt; even with only half the prosciutto, it needed just a pinch or two.

  • Broccoli and green beans

    • Zosia on January 21, 2015

      Delicious garlicky vegetable side dish but there was no need for all of that oil....2 tbsp was plenty. Also, if I'd used the full amount of red pepper flakes no one would have eaten it...1/2 tsp added enough kick.

  • Almond cake

    • alliebaybay on February 03, 2015

      Here is the link to the recipe http://www.foodnetwork.com/recipes/giada-de-laurentiis/almond-cake-recipe3.html

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  • ISBN 10 1400052580
  • ISBN 13 9781400052585
  • Linked ISBNs
  • Published Aug 01 2005
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Random House USA Inc
  • Imprint Crown Publications

Publishers Text

Charming, gorgeous, and extremely talented, Giada De Laurentiis is the star of Food Network's Everyday Italian. She has also been seen in the network's All-Star Thanksgiving special with Emeril Lagasse, Rachael Ray, and others; cohosting (with Mario Batali) the Italian Christmas special and a cross-country series; and starring in her own special from Italy.

The reason for all the excitement Beyond Giada's camera presence, it's her food; quick, simple, and bursting with the ripe, rich flavors that reflect the best of Italian home cooking. Giada is a Cordon Bleu-trained chef who's worked in some of L.A.'s finest restaurants, but she's also not afraid to use shortcuts and the occasional packaged ingredient. She makes it all look easy because it is, with such features as seven ways to transform red sauce, five variations on cutlets, four great uses for prosciutto, and more than 100 other dishes for speedy but special dinners. Filled with gorgeous photographs, this is the debut cookbook from a major new star.

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