{"product_id":"italian-american-red-sauce-classics-and-new-essentials-a-cookbook-hardcover","title":"Italian American: Red Sauce Classics and New Essentials: A Cookbook - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAngie Rito\u003c\/b\u003e (Author), \u003cb\u003eScott Tacinelli\u003c\/b\u003e (Author), \u003cb\u003eJamie Feldmar\u003c\/b\u003e (With)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\u003cb\u003e\u003cb\u003eIACP AWARD FINALIST - \u003c\/b\u003eReimagine Italian-American cooking, with more than 125 recipes rich with flavor and nostalgia from the celebrated husband-and-wife chef team of Michelin-starred Don Angie in New York City. \u003c\/b\u003e\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"Every bit of warmth and hospitality that you feel when you walk into Don Angie pours out of every page of this magical book.\"--Michael Symon\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eONE OF THE BEST COOKBOOKS OF THE YEAR: \u003ci\u003eNew York Post, \u003c\/i\u003e Minneapolis \u003ci\u003eStar Tribune, Food52, Epicurious, Taste of Home\u003c\/i\u003e \u003cbr\u003e\u003cbr\u003eThe words \"red sauce\" alone conjure images of an Italian-American table full of antipasti, both hot and cold, whisked off to make room for decadent baked pastas topped with molten cheese, all before a procession of chicken parm or pork chops all pizzaiola--and we haven't even gotten to dessert. It's old-school cooking beloved by many and imbued with a deep sense of family. \u003cp\u003e\u003c\/p\u003eIn \u003ci\u003eItalian American\u003c\/i\u003e, Angie Rito and Scott Tacinelli, the chefs of critically acclaimed Don Angie in New York City's West Village, reinvigorate the genre with a modern point of view that proudly straddles the line between Italian and American. They present family classics passed down through generations side-by-side with creative spins and riffs inspired by influences both old and new. These comforting dishes feel familiar but are far from expected, including their signature pinwheel lasagna, ribs glazed with orange and Campari, saucy shrimp parm meatballs, and a cheesy, bubbling gratin of broccoli rabe and sharp provolone. \u003cp\u003e\u003c\/p\u003eFull of family history and recipes that will inspire a new generation, \u003ci\u003eItalian American\u003c\/i\u003e provides an essential, spirited introduction to an unforgettable way of cooking.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eAngie Rito \u003c\/b\u003eand\u003cb\u003e Scott Tacinelli \u003c\/b\u003eare a James Beard Award-nominated New York City-based husband-and-wife chef team that specializes in modern Italian-American cuisine. Scott and Angie's recipes have been featured in \u003ci\u003eSaveur\u003c\/i\u003e, \u003ci\u003eBon Appétit\u003c\/i\u003e, \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \u003ci\u003eVice Munchies\u003c\/i\u003e, and the \u003ci\u003eToday\u003c\/i\u003e show. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eJamie Feldmar\u003c\/b\u003e is a writer, editor, and author based in Los Angeles and New York. She is the co-author of the James Beard Award-winning cookbook \u003ci\u003eTaste \u0026amp; Technique\u003c\/i\u003e with chef Naomi Pomeroy, \u003ci\u003eButcher \u0026amp; Beast\u003c\/i\u003e with chef Angie Mar, \u003ci\u003eThe New Orleans Kitchen\u003c\/i\u003e with chef Justin Devillier, and \u003ci\u003eSeeking the South\u003c\/i\u003e with chef Robert Newton. Her work has appeared in \u003ci\u003eThe New York Times\u003c\/i\u003e, \u003ci\u003eSaveur\u003c\/i\u003e, \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \u003ci\u003eThe Wall Street Journal\u003c\/i\u003e, and more.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 320\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.1 x 10.1 x 7.6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 26, 2021\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":44379398996070,"sku":"9780593138007","price":43.4,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0599\/7255\/0758\/files\/U1I3Y2oxcE1pSGNpNmRycjVRSy8xZz09.webp?v=1768921095","url":"https:\/\/infinitylightwa.com\/products\/italian-american-red-sauce-classics-and-new-essentials-a-cookbook-hardcover","provider":"Infinity Light","version":"1.0","type":"link"}