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Simply Sauté: Fast, Easy, and Healthy Italian Cooking -- All in One Pan
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Would you cook great Italian food every day if it didn't mean spending hours in the kitchen preparing it? Chef-restaurateur Silvia Bianco shows how to whip up exciting Italian meals in a single skillet in forty minutes or less using the saute method of cooking that professional chefs use to get delicious food on the table fast. With a foreword by noted New York chef Bobby Flay, and 16 pages of color photographs and drawings, Bianco walks readers through basic saute techniques and shows how to make the easy-to-prepare (and freeze) stock sauces and broths that are the key to creating saute magic. Saute appetizers, pizza, poultry, meat, seafood, and desserts are each covered in its own chapter, and Bianco offers more than fifteen low-fat saute recipes. Each of the nearly one hundred recipes reflects Bianco's very personal cooking style, first developed as a young child in her grandmother's kitchen in Calabria, Italy. Simply Saute will appeal to today's busy cooks who are looking for new ways to prepare meals simply, as well as those looking to create a restaurant experience at home without a lot of fuss.
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Genres
256 pages, Paperback
First published October 27,2003
This edition
- Format
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256 pages, Paperback
- Published
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October 7, 2003 by Da Capo Lifelong Books
- ISBN
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9781569245613
- ASIN
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1569245614
- Language
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English
About the author
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Silvia Bianco is an award-winning chef, writer and former restauranteur. She was the co-owner of Biscotti, a much-loved Italian restaurant in Ridgefield, Connecticut and winner of Zagat's “Award of Distinction” for multiple years. At Biscotti, Silvia wowed her customers with original, sautéed Italian dishes, which exemplified the simplicity of her native cuisine in her own distinct contemporary style. She quickly became known simply as Chef Silvia.
Chef Silvia began offering cooking classes to her restaurant patrons in 1995 catering to a wide variety of culinary tastes from American to European and continental fare. Today she gives cooking classes to private groups and corporate groups (the latter as team-building events) for some of America's top companies including: GE, Unilever, Dannon, Barnes & Noble, All Clad and many others. She also serves as the resident chef at Williams Sonoma, one of the world's leading specialty cookware and home furnishing retailers, in Danbury, Connecticut.
Chef Silvia has cooked on stage at the highly-acclaimed Ridgefield Playhouse and The James Beard House and on numerous national TV shows, including The Today Show on NBC.
Author of Simply Sauté, the first in-depth book on sauté in the US, Chef Silvia is a regular contributor to the hugely popular website www.SimpleReminders.com with six million followers and has also written for The Huffington Post. She considers herself a holistic chef and spiritual teacher, writing from her years of spiritual study and practice as a long time student of non-dualisting teachings.
Chef Silvia has an MBA in Marketing from Pace University in Manhattan and a BA in Speech and Theatre from SUNY, the State University of New York.
Chef Silvia began offering cooking classes to her restaurant patrons in 1995 catering to a wide variety of culinary tastes from American to European and continental fare. Today she gives cooking classes to private groups and corporate groups (the latter as team-building events) for some of America's top companies including: GE, Unilever, Dannon, Barnes & Noble, All Clad and many others. She also serves as the resident chef at Williams Sonoma, one of the world's leading specialty cookware and home furnishing retailers, in Danbury, Connecticut.
Chef Silvia has cooked on stage at the highly-acclaimed Ridgefield Playhouse and The James Beard House and on numerous national TV shows, including The Today Show on NBC.
Author of Simply Sauté, the first in-depth book on sauté in the US, Chef Silvia is a regular contributor to the hugely popular website www.SimpleReminders.com with six million followers and has also written for The Huffington Post. She considers herself a holistic chef and spiritual teacher, writing from her years of spiritual study and practice as a long time student of non-dualisting teachings.
Chef Silvia has an MBA in Marketing from Pace University in Manhattan and a BA in Speech and Theatre from SUNY, the State University of New York.
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