Good Ciao Cookbook
Good Ciao is a cookbook collaboration between Italian Chef Roberto Russo and Salty's Co-Owner Kathryn Kingen and Salty's Chefs.
"At Parco Fiorito, my Tuscan villa, one discovers that the hallmark in all Italian recipes is simplicity. That is the key to an authentic kitchen, simple flavors thanks to every ingredient. This cookbook is inspired by my passion for cooking and the faith put in me by the splendid Kathryn and Gerry Kingen, owners of Salty's, one of the best restaurants on America's West Coast." - Roberto Russo, Chef and Author Good Ciao.
"Good Ciao! It's a name that somehow aptly describes the essence of this cookbook. It is both English and Italian recipes. It's about the meeting and greeting of friends so happy to see one another. It says good food and good feelings and hopefully puts a smile on your face." — Kathryn Hilger Kingen, Co-Owner Salty's and Author Good Ciao.
What The Critics Say
I don't like to have too many cookbooks anymore. I am one of those people who uses one or two recipes from a book and then forgets that I have it. Since I got this book, Good Ciao last week , I have already made six recipes." — Keren Brown, Savvy Savorer, read more here
Good Ciao is the perfect blend of authentic central-Italian dishes and Pacific Northwest comfort food. Kathryn Hilger Kingen's Seattle passions melt into chef Roberto Russo's inspired creations. — Ernesto Pino, Demonstration Chef and Food & Travel Writer
Like a well-tuned hybrid car, Good Ciao merges two cuisines from two very special parts of the world — Tuscany and the Pacific Northwest. All the recipes from Roberto Russo and collaborator, Salty's co-owner, Kathryn Kingen are in both English and Italian, interspersed with luscious four-color plate and lifestyle shots. Each recipe from Russo and the Chefs of Salty's Seafood Grills is deliciously designed with the home cook in mind. Good Ciao brings the soft breezes of Tuscany to the shores of the great Northwest, building a bridge between two unique and precious cultures. Read more here — Braiden Rex-Johnson, Best-Selling Cookbook Author, Food & Wine Columnist