100 Italian-American recipes. Every one comes with the restaurant habit that makes it work, and three fixes for when it doesn’t.
“Excellent video! I just returned from two weeks in Italy, and now I’m always hungry.”
@Lmarie-k1g, a viewer commenting on Enzo’s YouTube channel
You followed the recipe. The cutlets still went soggy, the gravy still tasted like a can, the shrimp went rubbery while the garlic burned. That was never your fault. Restaurant cooks share a handful of habits that almost never make it into a home recipe.
A tablespoon for every four quarts. It’s the only chance you get to season the pasta itself.
Chicken comes off the heat at 160°F and rests to a safe 165°F. Wait for the juices to run clear and it’s already dry.
The pan comes off the heat before the eggs go in. The tomato paste fries before anything wet touches it. Small moves, big difference.
This book writes every one of those habits down, in the place where they actually happen in the recipe.
What most recipes tell you, and what the restaurant does instead.
Every recipe is two pages. The finished dish on the left, so you know what you’re aiming for. The whole recipe on the right, so you never flip pages with floury hands.
I’ve spent most of my life on the line in Italian-American kitchens around New York and New Jersey. In all those years I learned one thing that matters more than any single recipe. The difference between restaurant food and home food is almost never the ingredients. It’s a handful of small habits nobody bothers to write down.
On the channel I give those habits away ten at a time. You kept asking for the full recipes, with the amounts and the order. So here they are. A hundred dishes, each one with the trick that makes it work and a few notes for when it doesn’t.
Cook from it with a spoon in your hand. And if something goes sideways, look it up in the back of the book. Chances are I burned it once myself.
Cook from it for a week. If it isn’t for you, reply to your receipt or write to hello@enzomarchetti.com and you get every cent back.
Anything else? Write to hello@enzomarchetti.com.
Yes. Chapter one is the dishes from the channel, written out in full.
Yes. Everything is in a normal American supermarket.
Enzo Marchetti is the host of the Enzo Marchetti YouTube channel. The recipes were written by Enzo.
Write within 7 days and you’ll get a full refund.
Launch price: $19 with code ITALIAN, until October 27. After that, $34.