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Cookbooks & ArticlesSome people might be offended to hear that their creative work was nothing more than a flash in the pan. But to Silvia Bianco, that’s high praise. Her new book, SIMPLY SAUTÉ: Fast, Easy and Healthy Italian Cooking — All in One Pan (Marlowe & Company; December 2003; $16.95/trade paperback; 8-page color insert), is a personally crafted collection of over 100 recipes from appetizers to desserts and even pizza that are easily prepared all in one pan! Every recipe, from entrées and side dishes to appetizers and desserts, is sautéed, allowing you to create restaurant quality meals at home in 30 minutes or less. America’s love affair with Italian cooking is in full swing and SIMPLY SAUTÉ is Chef Silvia’s expression of her love affair with her native food. A native of the Calabria region of Southern Italy, Silvia kicks up Italian cooking by combining classic and familiar Italian ingredients with new tastes that satisfy today’s need for fast, economical, and most importantly, great tasting food. Her book reveals the secret to great restaurant food -- sauté. Sauté is a technique in which ingredients are browned in a small amount of hot oil in a sauté or fry pan, usually for just a few minutes. By using this very simple technique, and adding the magic of Chef Silvia’s special sauces and broths, both novice and expert cooks can turn out Italian inspired meals as quickly as a restaurant, but without the time or the cost. “Sauté is a technique that is practiced every day of the week in just about every restaurant in America,” says Chef Silvia. “So, millions of people love and eat sautéed foods almost everyday. Yet at home, sauté is on the back burner compared to grilling, roasting or baking. I wrote SIMPLY SAUTÉ so that people can experience this wonderfully healthy and quick way of creating restaurant quality meals at home.” Read more in her wonderfully engaging book full of culinary insight and memorable recipes...Simply Sauté is available at local bookstores and on Amazon.com. Click here read a reprint of an editorial written by Chef Silvia, originally published in the The Ridgefield Press
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