Italian American: Red Sauce Classics and New Essentials: A Cookbook

I learned of Don Angie on a 16 minute YouTube about the restaurant, the chefs and their recipes and I was completely smitten. The camaraderie Scott Tacinelli is able to cultivate in his kitchen says volumes about the passion he brings to his work. Everyone there functions like a close family and staff appear to genuinely love what they're doing. Many have been there since its launch, and some have even tattooed "Parm Arm" as a tribute to the muscles they developed thanks to copious amounts of Parmesan they grate for a favorite dish. My grandparents were first generation Italians and they would have loved this place, especially the pinwheel lasagne which is remarkably labor intensive. I just loved the way Chef greets his guests as they wait in line and thanks them for coming to his restaurant. They broke the mold with this genuinely good guy and very talented chef. My son lives in the Upper East Side and I told him my one wish for my next visit to NY is we go to Don Angie. He said, "Ok, mom but we'll have to wait a couple of hours if we can even get in," lol. In the meantime, I bought the book and we'll try out a few recipes until we get to experience the real thing. This book is another surprising treat with its beautiful food illustrations, pictures of family and the warm feeling you get from the writing.

Excellent and authentic dishes, I’ve learnt a lot, even about what type of tomatoes to buy 🙌🏻

I was drawn to "Italian American" by the promise of the picturesque pinwheel lasagna, and it didn't disappoint. It became the star of a memorable date night dinner, and the cookbook instantly earned its spot in my kitchen.The salads section surprised me with its simplicity and bold flavors. Easy-to-assemble dishes that deliver a delicious punch – a refreshing departure from the usual.What truly captivated me, though, is the focus on sauces. "Italian American" introduces a parade of classic sauces, each a taste revelation. My culinary journey has taken a delightful turn, thanks to this cookbook's expertise in bringing out the best in Italian flavors. A must-have for anyone wanting to elevate their cooking game!

The cover's claim to "new essentials" is hardly justified by the contents. American-Italian cuisine has a very limited red-sauce-based range so this will appeal only to people who think Chicken Parm represents the height of culinary achievement. Even they will find Big Flavors from Italian America, also available from Amazon, more rewarding. Better still, try Italian-Italian: Marcella Hazan for the classics and Italy-based Britons like Rachel Roddy and Amber Guinness for recipes that are really new and interesting.

I bought this in hardback because the pictures add so much to "getting it right". I never did know that Chicken Parma is a true American recipe and it is the best rendition of this old recipe. So far it is the first recipe I have made using this book, I just received it last week! Can't wait to try a few others.