Italian American

Reimagine Italian American cooking with more than 125 recipes rich with flavor and nostalgia from the celebrated husband-and-wife chef team of Don Angie in New York City.

The words “red sauce” alone conjure images of an Italian American table full of antipasti both hot and cold, whisked off to make room for decadent baked pastas topped with molten cheese, all before a procession of chicken parm or pork chops all pizzaiola—and we haven't even gotten to dessert. It’s old-school cooking beloved by many, and imbued with a deep sense of family. In Italian American, Angie Rito and Scott Tacinelli, the chefs of critically acclaimed Don Angie in New York City's West Village, reinvigorate the genre with a modern point of view that proudly straddles the line between Italian and American. They present family classics passed down through generations side by side with creative spins and riffs inspired by influences both old and new. These comforting dishes feel familiar but are far from expected, including their signature pinwheel lasagna, ribs glazed with orange and Campari, shrimp parm meatballs, and a cheesy, bubbling gratin of broccoli rabe and sharp provolone.

Rich with family history and recipes that will inspire a new generation, Italian American provides an essential, spirited introduction to an unforgettable way of cooking.

About the Author

Jamie Feldmar is a writer, editor, and author based in Los Angeles and New York. She is the co-author of the James Beard Award-winning cookbook Taste & Technique with chef Naomi Pomeroy, Butcher & Beast with chef Angie Mar, The New Orleans Kitchen with chef Justin Devillier, and Seeking the South with chef Robert Newton. Her work has appeared in The New York Times, Saveur, Food & Wine, The Wall Street Journal, and more.