• Eat Your Books

  2003 International Association of Culinary Professionals Award Winner

• DKennedy on March 23, 2014

  The pantry section of this book is really wonderful. I often make the Herbs de Napa, Fennel Spice, Toasted Spice Rub and Peck Seasoning (p. 23-25). The discussion and tips for using prosciutto bits are compound butters may be common sense but also very useful. Anyone who took the time to make everything he suggests for the pantry would be well set up to make quick and delicious meals for an entire season! I have made pretty much everyone of his pantry items at one time or another and I think they are all worth having on hand.

Notes about Recipes in this book

• Salsa di Parmigiano

  • MVitek on June 03, 2011

    Very good--probably the most requested appetizer I make.

• Spuma di tonno

  • kateiscoooking on March 04, 2017

    One of my favorites but not always a party favorite. But, that means I get the best leftovers! And, then sometimes we make it just for ourselves. Sit out on the deck with a bottle of wine and some crackers and some tuna foam and we're happy campers!

• Marinated salmon with fennel salad

  • DKennedy on March 23, 2014

    This is a lovely cured fish recipe and is wonderful as part of a brunch buffet.

• Zucchini and basil frittata

  • Cheri on January 01, 2011

    Added sauted chard, diced ham, a bit of creme fraiche to the eggs and grated fontina along with parmesan. Also used Marcella's method of cooking low on stovetop and then putting under the broiler for about 5-6 minutes to brown the top. Grated Zucchini. Sauted chard with garlic, removed from skillet, then browned onion & grated zucchini, added ham and chard, poured eggs that were beaten with creme fraiche, parmesan and some fontina over veggies, plus grated black pepper & some minced fresh basil. Set broiler for 400 deg. Excellent lite dinner with a salad. Salad had heirloom tomatoes, and this acid was good compliment to the frittata.

  • Cheri on January 01, 2011

    Also sprinkled a little more grated fontina on the top

• Whole leaf Caesar salad

  • DKennedy on March 23, 2014

    A solid dressing.

• Warm peach and prosciutto salad

  • moreace01 on October 12, 2010

    One of my favorite late summer salads.

  • DKennedy on March 23, 2014

    I also really love this salad. Very simple and refreshing.

• Bitter greens with poached eggs and prosciutto bits

  • DKennedy on March 23, 2014

    This is one of may favorite salads.

• Tagliatelle with chicken Bolognese

  • crandall57 on May 24, 2015

    Delicious flavors without all the calories. Will make this again.

• Rigatoni with vegetable Bolognese

  • grebec on April 06, 2012

    Wonderful

• Pastina risotto with salsa rosa

  • DKennedy on March 23, 2014

    The salsa rosa is one of the few sauces from this book I could live without.

• Risotto bianco

  • DKennedy on May 31, 2013

    My go to recipe. Also, his note about offering a variety of sauces to go with the risotto makes for an impressive presentation.

• Fagioli all'uccelletto

  • Shaxon on November 21, 2022

    added a tablespoon of jarred Italian peppers and a roasted Impossible sausage, husband says it's a home run

• Crispy white beans with chili oil

  • DKennedy on March 23, 2014

    These are great, but I tone down the heat considerably.

• Damn hot polenta bread

  • Deborah on May 11, 2011

    Delicious! Just came out of the oven and can't stop eating it!

• Baked swordfish with salsa puttanesca and basil oil

  • Wende on April 12, 2022

    This was not good. I had the freshest locally-caught swordfish imaginable, so it wasn't the fish. And puttanesca sauce is among my top ten favorite pasta sauces. I've made it many times with many different recipes and this was one of my least favorites. The basil oil was unnecessary, but it did make the plating very elegant. I would not make this again. I should have made Ina's swordfish with fennel and tomatoes instead; it's always so good. This was very disappointing.

• Forever-roasted pork with toasted spice rub

  • DKennedy on March 23, 2014

    This is very good.

• Quail with bacon and honey

  • sideshoes on November 07, 2010

    Excellent! The honey and bacon matched with the quail perfectly. Next time I may zap the bacon a little in the microwave before wrapping the quail, because I would like it crisper.

• True tiella

  • DKennedy on March 23, 2014

    This is the kind of recipe I would normally pass over but don't. This makes a great appetizer served with cocktails or a glass of wine. Would make an excellent light meal, esp. if accompanied with lightly dressed greens.

• Fennel-roasted vegetables

  • DKennedy on March 23, 2014

    Great and simple to make.