“Giada’s Kitchen” comes to Barnes & Noble

Book CoverTime for fans of Food Network chef Giada De Laurentiis to line up!  The popular TV chef and author of Italian cookbooks visits Princeton’s Barnes & Noble (in the Marketfair mall) on October 2 at 5:00pm, to sign copies of her latest book, Giada’s Kitchen.

I’ve been browsing through the book, and appreciate the updated take on more traditional Italian dishes (Turkey Osso Buco anyone?).  Many recipes also borrow freely from “new American” cuisine, too, especially that of the left coast (i.e. California).  There’s even a special section of recipes that children can help make, a nice touch.

For a sneak preview, see the fennel salad recipe below, fast and easy, but full of flavor.  Fennel is in season now; be sure to slice the bulbs shortly before dressing, because fennel discolors after a time when exposed to air.  But if you do slice ahead of time, toss it with a little lemon juice and cover well until time to use.

For complete information on this event (the line for wristbands starts at 3:00pm, and you need to buy the book there first), call 609-897-9250.

Fennel Slaw with Prosciutto and Pistachio Pesto

From Giada’s Kitchen, Clarkson Potter, 2008

4 to 6 servings

Pistachio Pesto

2 cups (lightly packed) fresh flat-leaf parsley

3/4 cup pistachios, toasted

1 tablespoon fresh thyme leaves

3 garlic cloves

3/4 cup extra-virgin olive oil

Salt and Freshly ground black pepper

Fennel Slaw

4-5 fennel bulbs (about 3 1/2 pounds)

4 ounces prosciutto, thinly sliced

For the pistachio pesto: Combine the parsley, pistachios, thyme, and garlic cloves in the bowl of a food processor and blend until finely chopped. With the machine running, gradually drizzle in the olive oil, processing until well blended.  Season the pesto with salt and pepper to taste.

For the fennel slaw: Trim the tops and bottoms of the fennel bulbs, discarding the stalks and leafy tops.  Halve the bulbs and cut out the cores, then slice the bulbs thinly crosswise.  Place the sliced fennel in a large serving bowl. Add the pesto and toss to coat well.  Teat the prosciutto into 1-inch pieces and add to the bowl. Gently toss to combine.

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