Learn to COOK - Nick Stellino's Passione: Pasta, Pizza, and Panini
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List Price: $28.95
Our Price: $10.00
Your Save: $ 18.95 ( 65% )
Availability: Usually ships in 24 hours
Manufacturer: Putnam Adult
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Average Customer Rating: 
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Binding: Hardcover
Dewey Decimal Number: 641.5945
EAN: 9780399146572
ISBN: 0399146571
Label: Putnam Adult
Manufacturer: Putnam Adult
Number Of Items: 1
Number Of Pages: 304
Publication Date: 2000-11-06
Publisher: Putnam Adult
Release Date: 2000-11-02
Studio: Putnam Adult
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Editorial Reviews:
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Nick Stellino revels in his love of good food and infuses each new book with the kind of zest for living that has become the hallmark of his television shows and personal appearances. This all-new collection is no exception, with more than one hundred recipes celebrating the quintessential Italian comfort foods that have such enduring and universal appeal.
Yet this is more than just a sampling of Italian classics. Nick's recipes for pizza, pasta, and panini are imaginative and contemporary interpretations. He enlivens traditional pizzas-baked, fried, or stuffed-with unusual ingredients and makes pasta from scratch as simple as 1-2-3. And in Nick's hands, easy-to-make sandwiches and breads, for which Italy is famous, become works of art.
Nick Stellino's Passione speaks as much to the heart as it does to the taste buds. It draws on the rich culinary history of Nick's native Italy, shares the secrets of Italian home cooks, and features unique touches that could only come from this charismatic personality.
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Spotlight customer reviews:
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Customer Rating:
Summary: Wow!
Comment: I own all of Nick Stellino's books but had used this one least b/c of my fear of pasta, pizza, and panini--in other words, the ever-dreaded carbos! But it's fall now, and I was ready to throw my fear of carbo-loading to the wind...first stop, PIZZA. Today was my 'maiden voyage,' (and I had hoped it wouldn't end up like that of the Titanic!). I couldn't believe what smooth sailing it was. Nick gives alternate kneading methods, by hand or mixer--I chose the easy way out! I made enough dough for four 12" pizzas. (I got carried away with myself b/c it took no time or effort at all). Didn't have mozzerella to make pizza, so Nick conveniently had flatbread recipes--and that was where I began. With some fresh rosemary, garlic, a hint of red pepper, a sprinkle of parmesan cheese and olive oil, it was so simple and came out of the oven looking like...well, bread! Like it was supposed to...not a 'wannabe,' but the real thing. I impressed myself, I must say. I'll make it for a dinner I'm planning to give next weekend. Dough is easily refrigerated or frozen to use whenever. Another pleasant surprise--Nick tells you how to make pizza sauce, no need to buy it--using canned, jarred, or homemade as a base, then adding a few extra ingredients, blending in processor, done. That's another item crossed off my pizza grocery list. It was like he was leading me by the hand. I am so glad I had this book in my kitchen library. I'm getting ready to dive into pasta, and I know I'll be using this book again.
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