Extra Virgin: Recipes and Love from Our Tuscan Kitchen by Gabriele Corcos and Debi Mazar

If you watch Extra Virgin on the Cooking Channel, you know how passionate Gabriele Corcos, a Tuscan native, and Debi Mazar, his wife and a noted actor, are about sharing la dolce vita.

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Like their show, their cookbook inspires with Tuscan ingredients and style. Corcos writes, “Our food is rustic, but in its own way supremely delicate.”

Featured are appetizers such as Caprese with Heirloom Tomatoes and Burrata, Pecorino, and Honey Dip, each with a mouthwatering photo. The pasta section makes homemade pasta attainable—skip the pasta machine and roll out pappardelle like Corcos’s nonna did. Classic sauces include red, pesto, and puttanesca; and Lasagne alla Bolognese and Angry Lobster Pasta are crave-worthy twists on timeless recipes. Sections on risotto (Shrimp and Zucchini; Squab and Mushroom), soups, pizza, and panini offer basics from a rustic Italian kitchen, and salads are original and inspiring (Peach and Fennel; Cucumber, Beet, and Bottarga). Meat and vegetable sections may be too purist (at least six recipes list just meat or vegetable with olive oil, herbs, salt, and pepper) but still offer favorites like Tuscan Chicken (lemon, rosemary) and Osso Bucco. The seafood section shines with dishes such as Drunken Tuna and Swordfish Rolls. Chapters on desserts and drinks give ideas for meal endings such as Tiramisu and espresso or Olive Oil Gelato and Limoncello Spritzer.

(Clarkson Potter, 2014)