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Cookbook Review of the Month - August 2007

This month's selection is Everyday Pasta.  I choose this book because I am a fan of Giada DeLaurentiis and all of her cooking shows on The Food Network.  She is one of my favorites; her recipes are fast, easy to make and delicious. It's hard to imagine that there could be any more pasta recipes out there, but Giada manages to find a few more and make them look so delicious, you can't help but try them.  As with her other cookbooks, this one won't disappoint you.  It is a great addition to your cookbook collection, especially if you are a pasta-holic like I am.


  • Introduction
  • Pasta Go-Withs divided into
  • Antipasti and Appetizers
  • Something on the Side
  • Pasta for all Seasons divided into
  • Soups and Pasta Salads
  • Hearty Pastas
  • On the Lighter Side
  • Quick and Easy Weeknight Pastas
  • Pasta for Special Occasions
  • Pasta Basics divided into
  • Basic Recipes
  • Menus
  • Credits
  • Index

This beautifully designed cookbook features many of Giada's pasta recipes from her TV show Everyday Italian. Most of the recipes are basic pasta recipes, but so easy that almost everyone with a little knowledge of cooking should be able to master them.  Many of the recipes have a brief commentary with them, or a little hint or explanation.  The directions are clear and easy to follow, and if it were possible to smell the delicious aroma to through the beautiful photographs, you'd probably be tempted to cook everything you see!  I'm so glad I added this book to my collection of recipes.


Sample Recipe from the book: I choose the Cornbread Panzanella as this recipe selection from the cookbook because I thought it would be a great summer recipe to try along with a barbequed steak on the grill! Giada states that "Panzanella is a staple of Tuscan cooking that is traditionally made with leftover stale bread."  She suggests trying cornbread as a change of pace, and state that " It's best to use stale cornbread, but if you only have fresh cornbread, toast the cubes in the oven at 300 degrees for 8 to 10 minutes to dry them out; that way they won't fall apart and become mushy."

Cornbread Panzanella                                                                     

Makes 4 to 6 servings



  • 1 pound cornbread, cut into 2 3/4-inch cubes (about 4 cups)
  • 1 cup halved cherry tomatoes
  • 1 cup cubed fontina cheese (about 1/2-inch cubes)
  • 1/2 hothouse cucumber, quartered and sliced
  • 1/2 cup chopped fresh basil



  • 2/3 cup extra-virgin olive oil
  • Zest of one lemon
  • Juice of 2 lemons
  • 1 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper

     Combine the cornbread, tomatoes, cheese and cucumber, and basil in a large bowl.

     In a small bowl, combine the olive oil, lemon zest and juice, salt and pepper.  Stir togther and pour oover the salad. Toss very gently to combine.  Serve immediately.


Book Title:

Everyday Pasta


Giada DeLaurentiis

Category: Celebrity Cookbooks
ISBN: 978-0-307-34658-2
Publisher: Clarkson Potter/Publishers
Publisher address:

New York, NY

Website or e-mail of publisher:
Published: 2007
Edition: First
Description: Hard Cover
Photographs: Full Color Photos
Price: $32.50
Reviewed by: Elise Feiner
  July 26, 2007


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