Download PDF Carrabba's Italian Grill: Recipes from Around Our Family Table, by Rick Rodgers
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Carrabba's Italian Grill: Recipes from Around Our Family Table, by Rick Rodgers
Download PDF Carrabba's Italian Grill: Recipes from Around Our Family Table, by Rick Rodgers
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Product details
Paperback: 160 pages
Publisher: Houghton Mifflin Harcourt; 1 edition (November 11, 2011)
Language: English
ISBN-10: 111819733X
ISBN-13: 978-1118197332
Product Dimensions:
8 x 0.4 x 10 inches
Shipping Weight: 12.8 ounces (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
274 customer reviews
Amazon Best Sellers Rank:
#60,548 in Books (See Top 100 in Books)
There are a lot of recipes in the book. I think my 2nd favorite was lasagna which came out really good. My favorite was the chicken Bryan which I used to order a lot inside the restaurant. My family thought it tasted like the restaurant. So that was great to hear.I think the chicken Bryan is the most complicated because you have the seasoning then you have to grill some chicken you've got the I think a lemon butter sauce which, if you're not careful, can separate. Well worth it if you have the patience.I have read some complaints where some of the recipes are not exactly the same as what the restaurant uses. And perhaps the copycat recipes floating around the internet might be a better representation. all I can say is that for the chicken Bryan recipe, it tasted pretty darn near the dish that the restaurant serves.I would recommend this book because it's not that expensive and at a minimum, it can serve as an excellent reference. Even if you have to tweak the recipes somewhat. I think it gives you a better starting point than the copycat recipes.I have not tweaked anything. But naturally, salt and pepper to taste is an important item for any cook.
Had all of my favorite recipes from Carrabbas but they have been modified slightly because they are not exactly like in the restaurant. For example the Alfredo recipe says to make it with milk and no cheese. They tell you in the book it's not the signature sauce they make at the restaurant but instead a replica. In the restaurant they use no milk and add Romano cheese (I talked to the manager about it). However everything else makes really delicious meals. I am excited to try many of them. I spent the time to make the pasta weesie the other night and it was really good and very close to the restaurants but they do make it better. While I am super happy to have all the great recipes I found out quickly with the cost of the quality ingredients and the amount of time it takes for preparation to make these meals you would really just be cheaper and better off enjoying it at the restaurant lol. It's fun to use for a super fancy meal for a night for you and your hubby if you are wanting to impress them though! Definitely one of the best cookbooks I have ever bought!
I purchased this cookbook several years ago and just dug it out. I was so excited to finally make my own Carabba’s Mama Mandola’s Sicilian chicken soup. I followed the recipe exactly and out came a bland soup that did not taste like the soup I have had in the restaurant. I thought as I was making it that I did not have any green peppers in my soup at the restaurant. If that is the case why does the cookbook recipe have green peppers? I also thought why are the only seasonings in the recipe salt and pepper? The soup at the restaurant had a spicy taste. Some people suggested the green peppers give the soup the spicy taste, but they only made the soup taste hot, not spicy.This is not the same recipe as at the restaurant. I checked out several recipe websites and found a modification to the soup recipe. It stated to omit the green peppers, use chicken broth instead of water, add creole seasoning and then add white wine vinegar. I tried it and now it tasted like the soup they have at the restaurant. However, isn’t the reason I bought the book was to have recipes like they have at the restaurant? If they are different recipes they should have a disclaimer on the book that these are not the actual recipes they use at the restaurant.Everyone who tried the recipe from the book had to tweak the recipe. I don’t want to purchase a cookbook and have to change the recipes. What is the point of that?I have seen where restaurants put recipes that are not from their restaurant on their websites. This is true for the Olive Garden website. I could not wait to make the Olive garden Fettucine Alfredo recipe from their website. It was definitely not the same recipe as the one they use in the restaurant. However, I did not have to pay to get those recipes like I did for this cookbook.I tried the Alfredo sauce. It has no cheese so it came out as milky noodles. I was not impressed by this recipe.Then I thought I would make the Chicken Bryan. First you have to make the grill seasoning recipe which consists of 6 ingredients. Then you have to make the grill baste recipe consisting of 10 ingredients. You have to make a lemon butter sauce recipe which contains 6 ingredients. Then you can prepare the chicken using these recipes and adding 4 more ingredients. They then direct you to use an outdoor grill. After reading the recipe I decided not to make it. I’d rather get it at the restaurant than have to go through all of these steps. However, I did find a great simpler version on the internet. On the other hand, the Melting Pot cookbook has recipes that taste exactly like the ones they have at the restaurant and are easy to make. I love the Melting Pot cookbook!
Very happy to have this cookbook so I can have Carrabba's every week! (The restaurant is a treat for special occasions, I am on a tight budget.😊). Many favorite recipes from the restaurant, and a huge added plus are the advice, tips and techniques included on Italian cooking, grilling and many other things (how to correctly pronounce fagioli, for instance). Some have commented that the recipes aren't 'exactly like the restaurant's versions. Its going to be up to me to achieve the best/closest to Carrabba's restaurant with my skills. I have been in the restaurant business for many years, and I would never publish a cookbook with my secret and signature recipes exactly as I make them. Its my proprietary property and lifeblood of my business! So I am appreciative that Carrabba's published this cookbook as a guideline. Its a lot of goodies and I will enjoy it, as will my family and guests!
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