Weeknights With Giada: Quick And Simple Recipes To Revamp Dinner

Hardcover | March 27, 2012

byGiada De Laurentiis

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Giada De Laurentiis is one of America’s most-loved culinary stars, adored for her Food Network hit shows and her New York Times bestselling cookbooks alike, both of which feature her fresh, flavorful Italian recipes. For the first time, Giada tackles weeknight cooking, sharing her favorite tips and go-to dishes—all in her vibrant signature style—to get a delicious meal on the table in a flash.
 
After a full day, Giada, like most parents, wants nothing more than to sit down for a home-cooked dinner with her husband, Todd, and their daughter, Jade. Weeknights with Giada rises to the challenge, delivering soups, sandwiches, pizzas, pastas, and meat and fish dishes that come together quickly as stand-alone main courses—most in half an hour or less: Rustic Vegetable and Polenta Soup, a hearty soul-warming one-pot dish, cooks in under twenty minutes; Lemony White Bean, Tuna, and Arugula Salad is a great meal that’s quickly assembled from pantry and fridge essentials; Spicy Linguini with Clams and Mussels is a fifteen-minute-or-less spectacular pasta; and you can’t beat Grilled Sirloin Steaks with Pepper and Caper Salsa, which are also ready in just fifteen minutes. From inventive breakfast-for-dinner dishes and meatless Monday vegetarian recipes—both weekly traditions in Giada’s house—to picnic sandwiches and hearty salad recipes for reinventing leftovers, Weeknights with Giada reveals every secret in her repertoire. Even the desserts are quick to mix and bake, should a craving—or a last-minute school bake sale—strike.
 
Here is Giada at her most inventive—and at her most laid-back. Flavor, freshness, and fun take center stage while cooking times, pots dirtied, and stress are kept to a minimum. With gorgeous color photographs and intimate home snapshots of Giada and her family, Weeknights with Giada is a welcome handbook of fantastic recipes and surefire Monday-to-Friday strategies for every home cook.

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From the Publisher

Giada De Laurentiis is one of America’s most-loved culinary stars, adored for her Food Network hit shows and her New York Times bestselling cookbooks alike, both of which feature her fresh, flavorful Italian recipes. For the first time, Giada tackles weeknight cooking, sharing her favorite tips and go-to dishes—all in her vibrant signa...

GIADA DE LAURENTIIS is the star of Food Network’s Everyday Italian and Giada at Home, a judge on Food Network Star, a contributing correspondent for NBC’s Today show, and the author of five New York Times bestselling cookbooks. She attended the Cordon Bleu in Paris and worked at Wolfgang Puck’s Spago restaurant in Los Angeles before st...

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Format:HardcoverDimensions:240 pages, 9.77 × 7.79 × 0.82 inPublished:March 27, 2012Publisher:Potter/TenSpeed/HarmonyLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:030745102X

ISBN - 13:9780307451026

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Reviews

Rated 5 out of 5 by from Fabulous for Busy Parents The Good Stuff The recipes are simple to make and use ingredients that most families have on hand Not a lot of ingredients in each recipe We enjoyed the pesto pizza with friends and found the fresh toppings a very pleasant change from the usual pepperoni and cheese we always eat because of the kids Jen and I thoroughly enjoyed the Asparagus Soup (The herbed goat cheese you make to add to the soup makes the soup taste heavenly!) but getting our 10 yr old to eat it was an exercise in frustration. He LOVES asparagus but he turned his nose down when we turned it into soup and refused to try it. This ticked us off so much we made him eat some of it and 45 minutes later he had consumed maybe a 1/4 cup (FYI - we are usually you have to at least give it a chance and have one bite kinda parents but he had been so bloody frustrating all day we lost it) This is such a fantastic cookbook for busy weekday nights so you can serve your family something healthier than getting take out My wife who really doesn't enjoy cooking, like I do, enjoyed using this cookbook as it didn't stress her out with recipes that have hundreds of steps or involve too much prep (Jen's note: I made it sound nicer than what he wrote down - even good for lazy, impatient cooks like my wife) Wife really liked making the cookies - not to mention eating them Nice variety of types of recipes - a little bit of everything The Introduction was interesting and it was nice to read that she had a hard time getting her child to eat Pictures make the food look mouthwatering (and see next comment) but wife wishes there were more pictures of the recipes and less of her and her family Men will enjoy the picture of her cleavage The Not So Good Stuff Many of the recipes did not appeal to our sons which made it frustrating to find something the whole family would like Favorite Recipes Asparagus Soup with Herbed Goat Cheese - Pg 27 Arugula Pesto, Ricotta, and Smoked Mozzarella Pizza - Pg 65 Crispy Chicken with rosemary-lemon Salt - Pg 127 Peanut Butter Cookies with Blackberry Jam - Pg 215 Chocolate-Hazelnut Drop Cookies - Pg 224 Who Should/Shouldn't Use Perfect for busy parents - well ones that don't have as picky kids as miine Good for both the beginner and intermediate cook Going to be buying this one for a couple people this Christmas 5 Dewey's (Plus 1 for her cleavage from Chef Jeff) We received this from Random House in exchange for an honest review
Date published: 2012-04-02

Extra Content

Read from the Book

sweet corn and basil lasagna serves 4 to 6 Vegetable oil cooking spray 3 cups frozen corn, thawed ½ cup heavy cream, at room temperature 2 garlic cloves, peeled 1 cup (8 ounces) mascarpone cheese, at room temperature 1 ½ cups grated pecorino romano cheese Grated zest of 1 large lemon ¼ teaspoon kosher salt ¼ teaspoon freshly ground black pepper ¾ packed cup chopped fresh basil leaves 1 ½ cups (6 ounces) shredded sharp provolone cheese  6 no-boil lasagna sheets (about half a 9-ounce box) Olive oil, for drizzling   Place an oven rack in the center of the oven. Preheat the oven to 375°F. Spray an 8-inch square glass baking dish with vegetable oil cooking spray. In a food processor, blend the corn, cream, and garlic until chunky. Add the mascarpone cheese, 1 cup of the romano cheese, the lemon zest, salt, and pepper. Blend until smooth. Add the basil and pulse until just combined. Spread one-third of the corn mixture on the bottom of the prepared baking dish. Sprinkle with one-third of the provolone cheese. Place 2 lasagna sheets on top. Repeat twice with the remaining corn mixture, provolone cheese, and lasagna sheets. Sprinkle with the remaining ½ cup romano cheese and drizzle with olive oil. Bake for 25 to 30 minutes, until the top is golden brown and the filling is bubbling. Cool for 10 minutes. Cut into 6 pieces and serve.

Editorial Reviews

"De Laurentiis delivers on her promise—the book is full of quick, easy dishes that follow her formula—simple and pleasing."
--Publisher's Weekly