Fabio Viviani, chef, restaurateur and charismatic entertainer is a familiar face from Top Chef where he was voted Fan Favorite. He is also becoming a major player in the world of American restaurants, owning spots in California, Chicago and, soon, Miami. In his newest cookbook Fabio’s American Home Kitchen, Fabio offers over 100 recipes for American classic dishes, from Chicago-style deep dish pizza to spaghetti carbonara all with his own Italian flair. The recipes include basic ingredients that can be found in any well-stocked supermarket and are accompanied by stunning photographs and a taste of Fabio’s charm. Between the Covers was lucky enough to ask Fabio a few questions in the midst of his hectic schedule which includes opening a new restaurant and embarking on a book tour. Buon Appetito!
Between the Covers: Readers will relish your newest cookbook, Fabio’s American Home Kitchen, which is a feast for the eyes. What prompted you to put your Italian spin on American recipes?
Fabio Viviani: I’ve been in America for many years now, and I love it and wanted to put my Italian spin on American food. In my new cookbook, I try to keep my Italian heritage by keeping dishes lighter but also incorporating the deliciousness of American food with approachable recipes.
BTC: Your suggested menus are so helpful, as are your ideas for entertaining and make-ahead dishes. What are the five ingredients you think a home pantry should never be without? What is your best tip for saving time in the kitchen?
FV: Five ingredients a home pantry should never be without: olive oil, cold cuts, fresh pasta, eggs, herbs/spices. You can make anything with these ingredients in your pantry! My motto for saving time in the kitchen is always, ‘Keep it simple stupid, keep it stupid simple.’ If a recipe feels very complicated then it’s a problem! Simple recipes will always come out the best.
BTC: Thank you so much for making your recipes incredibly accessible to the home cook and your style so easy and encouraging. Who gave you your love for food and cooking? When did you realize you wanted to be a chef? Did you have any tough teachers or bad experiences that made you want to throw in the apron?
FV: For me it always comes back to my family. When I was eleven, my mom developed a problem with her hands and had to quit her job, so I decided to find a job since there was no money. I ended up working a night job unloading 50-pound bags of flour and baking pies from one in the morning until seven and did that job for two and a half years, which was how I was introduced to the kitchen for the first time. From a very young age I was surrounded by cooking with my family so I knew I loved it, but it wasn’t until I had my first kitchen job that I realized I wanted to be a chef. My grandma was my toughest teacher, probably because I wasn’t always the best student!
BTC: You grew up in Italy - was there much culture shock when you moved to the United States? What do you miss most about living in Italy? Do you get a chance to go return often?
FV: I go back to Italy about twice a year. What I miss most about Italy is the smell. Italy smells different; it smells of fresh cut grass. There are no traffic noises or people screaming, and very little trash around. If you ever find the smell of paradise, you will know you’re in Italy.
BTC: We know all about your hatred of cilantro and your love of Nutella. Any other food favorites or dislikes? What is your number one comfort food? What is your go-to dish for a romantic dinner?
FV: My number one comfort food is pasta, and, of course, a jar of Nutella if it’s available. My go-to dish for a romantic dinner is wine. If you have lots of good wine, the rest will take care of itself.
BTC: As a former contestant on Top Chef and Top Chef All Stars, what’s your take on reality television? Would you do it again?
FV: Reality TV is great exposure and it’s good for your business. However, there are many situations where reality TV does not make you look good and that can be bad for your business. Reality TV should be taken with caution, but I would definitely do it again if the opportunity came up.
BTC: Sienna Tavern Miami is about to open. As you build your restaurant empire, can those of us living in Baltimore hope to see a Fabio restaurant close by in the near future?
FV: Baltimore is a beautiful city and I would love to have a restaurant there one day!
Most home cooks are now acquainted with at least one family member or friend who is vegetarian, or may be vegetarian themselves. Bruce Weinstein and Mark Scarbrough, authors of over 20 cookbooks, have now published Vegetarian Dinner Parties: 150 Meatless Meals Good Enough to Serve to Company. In an extensive, chatty and humor-filled introduction, the pair discuss the value of dinner parties and the fallacy that these gatherings are in the midst of a comeback — it is their assertion that they’ve never gone away. They also admit to being “lapsed vegetarians,” but encourage the use of vegetables and fruits as the stars of any meal course. As they learned upon putting together this book, many of the recipes could easily be turned vegan, and over 40 percent of the dishes are fully vegan. The men also give suggestions for easy tablescapes and music to enhance any dinner party.
The authors describe the importance of prep work, and divide the book into seven courses that “follow the arc of a dinner party:” cocktails and nibbles, small plates, soups and salads, pastas, large plates and desserts. But they caution that there is no need to have all or even most of these courses depending on the guests, the hosts, the kitchen and time. Among the recipes themselves, there are helpful hints that indicate what part of the process can be done ahead of time, what can be skipped if time and/or ability is limited and what potential garnish and beverage would go best with each dish. Additionally, a suggestion is made as to how, within a full dinner party, the recipe would best complement other recipes in the book.
Weinstein and Scarbrough’s take on vegetarian cooking is very 21st century in its outlook. As they worked to perfect the recipes, they quickly realized that there is no need to hide fruits and vegetables with heavy creamy sauces or cheese, or to relegate these ingredients to sidekicks for a historic protein. Instead, the fresh, bright elements shine through as the brilliant features of the party.
Who doesn’t love a big scoop of ice cream on a hot summer afternoon? These cookbooks will help you whip up delicious frozen treats for your friends and family. For a playful spin on ice cream sandwiches, check out Natasha Case and Freya Estreller’s Coolhaus Ice Cream Book: Custom-Built Sandwiches with Crazy-Good Combos of Cookies, Ice Creams, Gelatos & Sorbets. The creators of the popular ice cream stores and trucks teach you how to construct the perfect ice cream sandwich. The book is filled with color photos, and it reflects their spirited style. They provide the perfect cookie recipe to complement each frozen dessert. Try inventive combinations like Pistachio Black Truffle Ice Cream on Oatmeal Raisin cookies, Nutella Toasted Almond Ice Cream on Pretzel Chocolate Chunk cookies, Whiskey Lucky Charms Ice Cream on Maple Flapjack cookies or Spicy Pineapple-Cilantro-Chile Sorbet on Snickerdoodle cookies. Vegan and gluten free recipes are also included.
Ice cream meets baked desserts in Jeni’s Splendid Ice Cream Desserts. Don’t look for a scoop of vanilla ice cream as an afterthought on a pie here. Jeni Britton Bauer, the woman behind the Ohio-based company Jeni’s Splendid Ice Cream, shares recipes for scrumptious baked desserts along with her sophisticated ice cream flavors, allowing you to create unique and complex flavor combinations. Mix and match her Orange-Blossom Bisque Tortoni Frozen Custard, Mango Manchego Ice Cream, Sweet Cream Shortcakes, Magnolia Mochi Ice Cream and Macaroon Cake. The only limit is your imagination.
Former Martha Stewart Living food editor Shelly Kaldunski’s The Ice Creamery Cookbook: Recipes for Frozen Treats, Toppings, Mix-ins & More offers recipes for a range of frozen desserts and all of the great accompaniments that we love. After laying out the basic types of frozen desserts, the ingredients you’ll use and the tools required to make these tasty treats yourself, she jumps right in to recipes for sumptuous desserts like Cinnamon-Brown Sugar Ice Cream on Brioche Cinnamon Toast, Olive Oil Ice Cream with Meyer Lemon Zest, Dulce De Leche Frozen Yogurt, Mango-Ginger Margarita Pops and even Homemade Sprinkles. Kaldunski also includes party ideas to help you host the best ice cream party of the summer.
The local farmer’s market has come alive with the colors and flavors of seasonal vegetables, so now is a great time to dive into The Beekman 1802 Heirloom Vegetable Cookbook and add more greens to your table.
Fans will remember Brent Ridge and Josh Kilmer-Purcell as the two NYC executives who gave up their jobs, purchased a goat farm in Sharon Springs, New York, and became successful reality TV celebrities on The Fabulous Beekman Boys and The Amazing Race. The cookbooks are certainly popular. Food & Wine magazine rated the The Beekman 1802 Heirloom Dessert Cookbook as one of the best of 2013. Brent and Josh include personal anecdotes in the introduction to many of the recipes and have added beautiful color photographs of many of the dishes and photographs of life on the Beekman farm. Recipes have a classic feel, feature easy-to-find ingredients and are simple enough for cooks with little kitchen experience. Imagine the delight when you show up at the next company picnic with a chocolate beet cake or a multi-hued tomato tart!
Between the Covers posed some questions to Brent and Josh about the cookbook:
Between the Covers: The cookbook is divided into four “seasons” of recipes. Which season inspires you the most to make creative dishes?
Brent and Josh: Our entire company is based around seasonal living, so we draw inspiration from and try to make the most of what each season offers. It's not fair to choose favorites.
BTC: In the introduction, you encourage the reader to use the cookbook as an heirloom that could inspire future generations of cooks. What is an heirloom recipe?
B&J: An heirloom recipe is one that is made so frequently in your family that it has its own folklore and mythology built around it. In order to become an heirloom, we think a recipe has to be delicious, easy to make and include readily available ingredients. These are the types of foods that we find comfort in.
BTC: Can you tell us about any family member that inspired you to work with food?
B&J: Brent takes a lot of inspiration from his grandmother and great-grandmother who managed to put delicious meals on the table even in the hard-environs of the West Virginia coal mining communities. Josh's uncle, an ex-pat living in the south of France, taught him that technique is secondary to having the best, freshest ingredients.
BTC: Can you tell us a bit about the test process that takes you from an idea to a finished, polished recipe?
B&J: We cook dinner every single night that we are at the farm. Most of the recipes for all of our books have their origins in these meals. We harvest what is ready to be harvested and then ask ourselves, "What can we do with this?"
BTC: How do you divide your kitchen duties?
B&J: Brent is the creative thinker. Josh is the master of execution.
BTC: Do you have any words of encouragement for kitchen novices who really want to start eating fresher at home?
B&J: Think of your trip to the market as a grand adventure. Choose one new fresh ingredient each week and learn how to make it shine in something you cook.
If you would like to meet Brent and Josh, they will be appearing at the Baltimore Book Festival on Saturday, September 27 at 5 p.m.
For more information about the Beekman boys, read The Bucolic Plague: How Two Manhattanites Became Gentleman Farmers by Josh Kilmer-Purcell.
Summer weather is here, and these new cookbooks will help you wow the guests at your next cookout or tailgate party. These delicious and creative new spins on barbecue favorites are the perfect way to fire up your summer grilling season.
Food Network star Guy Fieri is kicking off summer with Guy on Fire: 130 Recipes for Adventures in Outdoor Cooking. The book is packed with color photos and Fieri’s tips to help you look like a star. Try mouthwatering new recipes like Bacon Wrapped Hot Dogs with Spicy Relish, Chipotle Corn Salad with Grilled Bacon, Cast-Iron Beef Tenderloin with Huckleberry Sauce and Korean Fried Chicken Wings. Guy on Fire will help you make your backyard barbecue an official stop on the Flavortown Express.
If you’re looking for tips from a barbecue champion, pick up Melissa Cookston’s Smokin’ in the Boys’ Room: Southern Recipes from the Winningest Woman in Barbecue. Cookston, who has appeared on shows like Diners, Drive-Ins and Dives and BBQ Pitmasters, includes recipes for smoky barbecue favorites and her must-have Southern sides and desserts. Color photos and easy-to-follow instructions will help home cooks get the same delicious results as the pros. Recipes include basics like rubs and sauces as well as showstoppers like Grilled Quail with Bacon BBQ Sauce, Cayenne Grilled Peaches and Fire-Grilled Pork T-Bones with Hoe Cakes and Mississippi Caviar.
For lighter fare, try Better Homes and Gardens’ new cookbook Fresh Grilling: 200 Delicious Good-for-You Seasonal Recipes. These recipes celebrate the fresh flavors of summer and help you provide lighter, healthier alternatives. Their recipes for Chili-glazed Salmon Burgers, Grilled Vegetable Tostadas with Mole Sauce and Heirloom Tomato Salad with Grilled Tuna and Cannellini Beans will make your mouth water.
Other notable new grilling cookbooks include The Nolan Ryan Beef & Barbecue Cookbook: Recipes from a Texas Kitchen by baseball legend Nolan Ryan and The Essential New York Times Grilling Cookbook: More Than 100 Years of Sizzling Food Writing and Recipes.
Two new cookbooks by three noted celebrity chefs offer modern twists on favorite comfort food which are sure to appeal to the most skittish of home cooks. Both volumes are beautifully photographed with functional layouts and come complete with tips and instructions.
Hootie Hoo! The Chew co-host and Top Chef fan-favorite, Carla Hall, offers an international spin in Carla’s Comfort Foods: Favorite Dishes from Around the World. This sumptuous feast will tantalize the senses as readers travel the culinary globe in search of delectable delights. Featuring over 100 recipes, Carla selects a cooking technique or main ingredient and follows with international variations. For example, partnered with Italian-American lasagna are Irish shepherd’s pie and Mexican enchiladas. The mouthwatering variations are all readily accomplished at home, and Carla’s easy, conversational style is encouraging. The international spice chart is an education in seasoning, and is at the root of Carla’s philosophy that food is food around the world – it’s the spices that make all the difference.
For married couple Pat and Gina Neely, restaurateurs and hosts of the hit Food Network series Down Home with the Neelys, food is at the center of a happy home. In their latest cookbook, Back Home with the Neelys: Comfort Food from our Southern Kitchen to Yours, this dynamic duo revisits 100 family recipes passed down through generations and creates new dishes using the past as inspiration. Think Bourbon French Toast, Crunchy Fried Okra and Mama Rena's Brunswick Stew. Mmmmm! The Neelys share family anecdotes along with the recipes which will lead readers on their own journey down memory lane. While rooted in tradition, the Neelys also capture the spirit and flavors of modern and fresh Southern cooking.
Soviet Russian cooking may conjure up images of boiled cabbage and overcooked potatoes, but Anya von Bremzen’s fascinating food memoir Mastering the Art of Soviet Cooking: A Memoir of Food and Longing reveals a much more rich and flavorful history as it pertains to Soviet-era dishes. As von Bremzen, a food writer, muses in the prologue: “All happy food memories are alike; all unhappy food memories are unhappy after their own fashion.” Following this sentiment, von Bremzen travels between past and present as she and her mother cook and recreate both the supreme and humble food concoctions relational to their homeland’s state of being. There’s the pre-Bolshevik Revolution richness where dishes boast complex flavors and labor-intensive preparation, the uniformity of Lenin’s new Soviet model when blandness and simplicity prevailed, the starvation years of the Stalin- and World War II-eras which lay bare the “recipes” created solely for survival, and the “Thaw” of the 1950s and 1960s when food began to reappear but scarcity still ruled. In the book’s final chapter, aptly titled “Putin on the Ritz,” the author sees through a 21st century lens the Moscow life of her childhood in all its small pleasures and shortcomings.
Von Bremzen and her mother Larissa emigrated to the U.S. in 1974, but not before Anya had a chance to experience both the deprivations and the decadence of Soviet food distribution, depending on one’s connections and/or status as nomenklatura (Communist party appointees). Von Bremzen’s writing is at times dense yet always saturated with flavorful layers, much like the kulebiaka, or fish pie, which dominates much of the first chapter with tales of its preparation. At the end are recipes for some of the dishes discussed, one from each decade, so readers can experience firsthand a taste of history. Russophiles and foodies alike shouldn’t miss this hidden gem which shows how a country’s complex history and its food are intricately connected, and as a result become equally important to its cultural identity.
It’s cookie-baking season again and there are a number of places to look for new recipes to add to your repertoire. A new book from Krisztina Maksai, European Cookies for Every Occasion, takes on old-world favorites with a contemporary twist. Focused specifically on the sweet treats of Central Europe, Maksai’s conversational introductions to each recipe are a good counterpoint to the clear, all-business side of the techniques used as she creates each of the morsels. Clearly coming from a 21st century perspective, she indicates the value of using organic ingredients (such as lemon zest) and her concern over artificial dyes.
This is a gorgeous cookbook full of excellent step-by-step photographs explaining the process of making each cookie. The book is broken into four main sections, starting with Quick and Easy, then Moderately Easy, Moderately Difficult and, finally, Challenging Cookies. Also included is a short list of essential baking tools and an introduction of how Maksai became the baker she is today. In it, she explains the importance of tasting various dark chocolates to select the right one for the application, and also describes why using a double-boiler may not be the best choice for melting chocolate.
Cookie ingredients that are particularly popular in Europe make numerous appearances in the book, such as various jams, marzipan and poppy seeds. Maksai was born in Romania, moved to Germany as a child but grew up in Hungary. Since then, she has lived in Austria, the United States and Hungary once again. This blend of cultures is evident in the cookies she highlights within this elegant cookbook. Krisztina Maksai’s YouTube channel even includes a video of her constructing a stained glass gingerbread house which includes a smoking chimney!
With a chill in the air and the holidays right around the corner, now is the perfect time to experiment with recipes from these new cookbooks. Heather Bertinetti’s Bake It, Don't Fake It!: A Pastry Chef Shares Her Secrets for Impressive (and Easy) From-Scratch Desserts is the go-to guide for those of us who want to impress family and friends with tasty desserts made from scratch. With recipes like Raspberry Almond Tart with Chantilly Cream, Dulce de Leche Cheesecake, Chocolate Hazelnut Cake, Bourbon-Chocolate Pecan Pie and Red Velvet Macarons, Bertinetti’s desserts will dazzle your family and friends, but her foolproof tips and techniques make them accessible for even less-experienced bakers. This book is filled with mouthwatering recipes and plenty of color photos to make it easy for you to create these tempting treats. It includes a foreword by TV personality and Food Network star Rachael Ray, and it is part of Ray’s new line of cookbooks published by Atria Books.
Paula Shoyer brings together a year of holiday baking in The Holiday Kosher Baker: Traditional & Contemporary Holiday Desserts. Arranged into sections for each holiday, the recipes vary from easy to challenging. Shoyer presents a mix of traditional and modern recipes that exhibit her unique flair. You’ll be tempted to serve her elegant Raspberry and Rose Macaron Cake, stunning Ombre Layer Cake or whimsical Tie-dyed Mini Black and White Cookies at your own family gatherings. Shoyer has appeared on the Food Network’s Sweet Genius and is a frequent magazine contributor. She lives in Chevy Chase, Maryland.
Who doesn’t love the smell of bread baking on a chilly day? The New Artisan Bread in Five Minutes a Day: The Discovery that Revolutionizes Home Baking by Jeff Hertzberg and Zoe Francois is a revised and updated version of their runaway bestseller. Their secret is that the dough is made ahead of time and stored in the refrigerator for up to two weeks. Hertzberg and Francois prove that even inexperienced bakers can make bread at home without kneading or special equipment. This new edition includes step-by-step photos, 30 more recipes and a chapter of gluten-free breads.
Journalist Allen Salkin tells the story of one of the most amazing success stories in television history in From Scratch: Inside the Food Network. Today, the Food Network is a major entity that generates over $1 billion in revenue annually and reaches over 100 million homes. The network is known for making its stars household names, and both the network and its stars have tie-in cookbooks as well as their own lines of cookware, utensils and small appliances. The network even has its own magazine that features articles about food trends, lifestyle tips and, of course, recipes from its stable of chefs. In October 1993, when what was then called the Television Food Network came on the air, this success was beyond even their wildest imaginations. At that time, there were only a few celebrity chefs and even fewer television chefs. Stars like Julia Child, Martin Yan and Jeff Smith all appeared on PBS or the occasional cooking segment on a show like Good Morning America. No one could have imagined how the network would evolve or its meteoric rise to success.
Now, in time for the Food Network’s 20th anniversary, Salkin brings readers behind-the-scenes stories from the beginning to its current mind-boggling level of success. With this many big personalities, you know that it’s hot in this kitchen. Readers won’t believe the reactions of a couple of stars when their shows came to an end. They may be even more surprised by how much some stars struggled to become comfortable cooking on camera. When Alton Brown came up with his idea for Good Eats, he originally wrote down the three things he wanted to combine to create it. “Julia Child, Mr. Wizard, Monty Python.” During her first meeting with network executives, Rachael Ray announced, “I clearly don’t belong here, I’m not a chef. You’ve been duped.”
Salkin was given inside access to the network and its employees, including executives and stars, so he can bring readers the astonishing — and sometimes legendary — stories of what actually took place behind the scenes. He doesn’t hold back. From Scratch includes quotes, documents and scandalous stories that will surprise even longtime fans.