Close cookie details

This site uses cookies. Learn more about cookies.

OverDrive would like to use cookies to store information on your computer to improve your user experience at our Website. One of the cookies we use is critical for certain aspects of the site to operate and has already been set. You may delete and block all cookies from this site, but this could affect certain features or services of the site. To find out more about the cookies we use and how to delete them, click here to see our Privacy Policy.

If you do not wish to continue, please click here to exit this site.

Hide notification

  Main Nav
Giada at Home
Cover of Giada at Home
Giada at Home
Family Recipes from Italy and California: A Cookbook
Borrow Borrow Borrow
Since her debut on Food Network in 2002 with the hit program Everyday Italian, Giada De Laurentiis has been enticing Americans with her updated twists on Italian favorites. Her dedication to ease, healthfulness, and—above all else—flavor have won her a permanent place in the hearts of home cooks. In Giada at Home, she shares a personal look into how she cooks for those dearest to her, with simple recipes inspired by her television show of the same name.

Born in Italy, Giada was raised in Los Angeles by a gregarious Italian family. While her grandmother, aunt, and mother brought her up on generations-old recipes, Giada also became enamored with the bright and clean flavors of California's abundant seasonal fruits and vegetables. Giada at Home presents recipes from both traditions, all with Giada's signature style. She shares classic Italian recipes passed down through the years, like cheese-stuffed dates wrapped in salty prosciutto, creamy risotto with the earthy and deep flavors of mushrooms and gorgonzola, and lamb chops basted with honey and balsamic vinegar. New family favorites include grilled asparagus and melon, game hens roasted with citrus and herbs, and a sorbet made with pomegranate and mint, all bursting with fresh, vibrant flavors.

No meal would be complete without the company of family and Giada particularly enjoys bringing her loved ones together over meals. For the first time, she incorporates her go-to brunch recipes—what she cooks when setting up a feast on her back patio for everyone on weekend mornings—from Jade-approved Panini, with gooey mozzarella, luscious raspberries, and a sprinkling of brown sugar, to Todd's favorite pancetta-studded waffles scented with cinnamon.

No matter which recipe you choose—classic or contemporary—Giada at Home makes gathering the favorite people in your life for fabulous weeknight meals and family celebrations delicious and easy.


GIADA DE LAURENTIIS is the Emmy-winning star of Food Network's Everyday Italian, Giada's Weekend Getaways, and Giada at Home; a contributing correspondent for NBC's Today; and the author of four New York Times bestselling cookbooks. She attended the Cordon Bleu in Paris and worked at Wolfgang Puck's Spago restaurant in Los Angeles before starting her own catering company, GDL Foods. Born in Rome, she grew up in Los Angeles, where she now lives with her husband, Todd, and their daughter, Jade.
From the Hardcover edition.
Since her debut on Food Network in 2002 with the hit program Everyday Italian, Giada De Laurentiis has been enticing Americans with her updated twists on Italian favorites. Her dedication to ease, healthfulness, and—above all else—flavor have won her a permanent place in the hearts of home cooks. In Giada at Home, she shares a personal look into how she cooks for those dearest to her, with simple recipes inspired by her television show of the same name.

Born in Italy, Giada was raised in Los Angeles by a gregarious Italian family. While her grandmother, aunt, and mother brought her up on generations-old recipes, Giada also became enamored with the bright and clean flavors of California's abundant seasonal fruits and vegetables. Giada at Home presents recipes from both traditions, all with Giada's signature style. She shares classic Italian recipes passed down through the years, like cheese-stuffed dates wrapped in salty prosciutto, creamy risotto with the earthy and deep flavors of mushrooms and gorgonzola, and lamb chops basted with honey and balsamic vinegar. New family favorites include grilled asparagus and melon, game hens roasted with citrus and herbs, and a sorbet made with pomegranate and mint, all bursting with fresh, vibrant flavors.

No meal would be complete without the company of family and Giada particularly enjoys bringing her loved ones together over meals. For the first time, she incorporates her go-to brunch recipes—what she cooks when setting up a feast on her back patio for everyone on weekend mornings—from Jade-approved Panini, with gooey mozzarella, luscious raspberries, and a sprinkling of brown sugar, to Todd's favorite pancetta-studded waffles scented with cinnamon.

No matter which recipe you choose—classic or contemporary—Giada at Home makes gathering the favorite people in your life for fabulous weeknight meals and family celebrations delicious and easy.


GIADA DE LAURENTIIS is the Emmy-winning star of Food Network's Everyday Italian, Giada's Weekend Getaways, and Giada at Home; a contributing correspondent for NBC's Today; and the author of four New York Times bestselling cookbooks. She attended the Cordon Bleu in Paris and worked at Wolfgang Puck's Spago restaurant in Los Angeles before starting her own catering company, GDL Foods. Born in Rome, she grew up in Los Angeles, where she now lives with her husband, Todd, and their daughter, Jade.
From the Hardcover edition.
Available formats-
  • Kindle Book
  • OverDrive Read
  • EPUB eBook
Languages:-
Copies-
  • Available:
    2
  • Library copies:
    2
Levels-
  • ATOS:
  • Lexile:
  • Interest Level:
  • Text Difficulty:

Recommended for you

Excerpts-
  • From the book Stuffed Baby Peppers
    From Giada at Home

    4 to 6 servings

    My mother always loved to serve stuffed vegetables; she stuffed zucchini, potatoes, onions, and, of course, all kinds of peppers. It may have been her way of getting us to eat our vegetables, but we loved them so much we ate them right out of the fridge the next day. I've used pancetta in the filling, but this is an easy recipe to vary and you could certainly substitute ground beef, sausage – almost anything savory that you like. These taste better the longer they sit, so they make great leftovers.

    Vegetable oil cooking spray
    2 tablespoons olive oil
    3 ounces thinly sliced pancetta, finely chopped
    1/2 medium onion, finely chopped
    3/4 cup whole-milk ricotta cheese
    1/3 cup freshly grated Parmesan cheese
    1/3 cup frozen petite peas, thawed
    Salt and freshly ground black pepper
    24 (2- to 3-inch long) baby peppers

    Place an oven rack in the center of the oven and preheat the oven to 350°F. Spray a rimmed baking sheet with vegetable oil cooking spray. Set aside.

    In a medium skillet, heat the olive oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, 5 to 7 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels. Add the onion to the pan and cook until translucent and soft, about 5 minutes. Set aside to cool for 10 minutes.

    In a medium bowl, combine the onion, pancetta, cheeses, and peas. Season with salt and pepper.

    Using a paring knife, 1/2 inch from the stem end of each pepper. Remove the seeds and veins. Using a small dessert spoon, fill each pepper with the cheese mixture. Place the filled peppers on the prepared baking sheet and bake for 15 to 18 minutes, until the peppers begin to soften and the cheese is warmed through. Cool for 10 minutes.

    Arrange the peppers on a platter and serve.



    pea pesto crostini
    4 to 6 servings

    I don't keep a lot in my freezer, but one thing you'll always find there is a package of frozen peas. They're sweet, they have a lovely green color, and when puréed they can satisfy a craving for a starchy food. If you're not a big fan of peas, at least give this a try. I think it's going to be your new favorite thing. I can't resist eating it straight out of the bowl!


    Ingredients

    1 (10-ounce) package frozen peas, thawed
    1 garlic clove
    1/2 cup freshly grated Parmesan cheese
    1 teaspoon salt, plus more to taste
    1/4 teaspoon freshly ground black pepper, plus more to taste
    1/3 cup olive oil
    8 (½-inch-thick) slices whole-grain baguette or ciabatta bread, preferably day-old
    8 cherry tomatoes, halved, or 1 small tomato, diced


    For the pea pesto: Pulse together in a food processor the peas, garlic, Parmesan cheese, salt, and pepper. With the machine running, slowly add ⅓ cup of the olive oil and continue to mix until well combined, 1 to 2 minutes. Season with more salt and pepper, if needed. Transfer to a small bowl and set aside. For the crostini: Preheat a stovetop griddle or grill pan over medium-high. Brush both sides of each of the bread slices with the remaining ⅓ cup olive oil and grill until golden, 1 to 2 minutes. Transfer the bread to a platter and spread 1 to 2 tablespoons pesto on each slice. Top each crostini with 2 tomato halves and serve.
About the Author-
  • GIADA DE LAURENTIIS is the Emmy-winning star of Food Network's Everyday Italian, Giada's Weekend Getaways, and Giada at Home; a contributing correspondent for NBC's Today; and the author of four New York Times bestselling cookbooks. She attended the Cordon Bleu in Paris and worked at Wolfgang Puck's Spago restaurant in Los Angeles before starting her own catering company, GDL Foods. Born in Rome, she grew up in Los Angeles, where she now lives with her daughter, Jade.

Reviews-
  • Publisher's Weekly

    January 4, 2010
    The newest cookbook from De Laurentiis (after Giada's Kitchen: New Italian Favorites
    ) straddles two continents with wonderful recipes from Italy and California. Chapters of this friendly and inviting book are titled by course, such as Appetizers and Desserts, as well as by ingredient and occasion (e.g., brunch). The author includes straightforward instructions for classic Italian fare, such as steak involtini; Chianti-marinated stew; pecorino and bean salad; and limoncello granita, as well as a selection of such modern dishes as grilled asparagus and melon salad; pea pesto crostini, and lemon hazelnut tiramisù. Chock-full of mouthwatering dishes for easy entertaining (Italian fried olives; whole wheat pita chips with mascarpone-chive dip; and vegetable parmesan), this appealing collection is supplemented with informative, short essays on ingredients including olive oil and dried and fresh herbs.

  • Library Journal

    Starred review from February 15, 2010
    De Laurentiis, star of Food Network's "Everyday Italian", shares recipes from Italy (where she was born) and California (where she was raised) that are perfect for family get-togethers. She originally combines Italian and American flavors. While most recipes are simple to prepare and written for all skill levels, advanced cooks will find a three-tier dessert. This is highly recommended and will be in demand. Library marketing.

    Copyright 2010 Library Journal, LLC Used with permission.

Title Information+
  • Publisher
    Potter/Ten Speed/Harmony/Rodale
  • Kindle Book
    Release date:
  • OverDrive Read
    Release date:
  • EPUB eBook
    Release date:
Digital Rights Information+
  • Copyright Protection (DRM) required by the Publisher may be applied to this title to limit or prohibit printing or copying. File sharing or redistribution is prohibited. Your rights to access this material expire at the end of the lending period. Please see Important Notice about Copyrighted Materials for terms applicable to this content.

Status bar:

You've reached your checkout limit.

Visit your Checkouts page to manage your titles.

Close

You already have this title checked out.

Want to go to your Checkouts?

Close

Recommendation Limit Reached.

You've reached the maximum number of titles you can recommend at this time. You can recommend up to 5 titles every 7 day(s).

Close

Sign in to recommend this title.

Recommend your library consider adding this title to the Digital Collection.

Close

Enhanced Details

Close
Close

Limited availability

Availability can change throughout the month based on the library's budget.

is available for days.

Once playback starts, you have hours to view the title.

Close

Permissions

Close

The OverDrive Read format of this eBook has professional narration that plays while you read in your browser. Learn more here.

Close

Holds

Total holds:


Close

Restricted

Some format options have been disabled. You may see additional download options outside of this network.

Close

MP3 audiobooks are only supported on macOS 10.6 (Snow Leopard) through 10.14 (Mojave). Learn more about MP3 audiobook support on Macs.

Close

Please update to the latest version of the OverDrive app to stream videos.

Close

You've reached your library's checkout limit for digital titles.

To make room for more checkouts, you may be able to return titles from your Checkouts page.

Close

Excessive Checkout Limit Reached.

There have been too many titles checked out and returned by your account within a short period of time.

Try again in several days. If you are still not able to check out titles after 7 days, please contact Support.

Close

You have already checked out this title. To access it, return to your Checkouts page.

Close

This title is not available for your card type. If you think this is an error contact support.

Close

An unexpected error has occurred.

If this problem persists, please contact support.

Close

Close

NOTE: Barnes and Noble® may change this list of devices at any time.

Close
Buy it now
and help our library WIN!
Giada at Home
Giada at Home
Family Recipes from Italy and California: A Cookbook
Giada De Laurentiis
Choose a retail partner below to buy this title for yourself.
A portion of this purchase goes to support your library.
Clicking on the 'Buy It Now' link will cause you to leave the library download platform website. The content of the retail website is not controlled by the library. Please be aware that the website does not have the same privacy policy as the library or its service providers.
Close
Close

There are no copies of this issue left to borrow. Please try to borrow this title again when a new issue is released.

Close
Barnes & Noble Sign In |   Sign In

You will be prompted to sign into your library account on the next page.

If this is your first time selecting “Send to NOOK,” you will then be taken to a Barnes & Noble page to sign into (or create) your NOOK account. You should only have to sign into your NOOK account once to link it to your library account. After this one-time step, periodicals will be automatically sent to your NOOK account when you select "Send to NOOK."

The first time you select “Send to NOOK,” you will be taken to a Barnes & Noble page to sign into (or create) your NOOK account. You should only have to sign into your NOOK account once to link it to your library account. After this one-time step, periodicals will be automatically sent to your NOOK account when you select "Send to NOOK."

You can read periodicals on any NOOK tablet or in the free NOOK reading app for iOS, Android or Windows 8.

Accept to ContinueCancel