Veteran Newswoman Janet Zappala Launches New Cookbook! My Italian Kitchen Home-Style Recipes Made Lighter & Healthier Foreword by Christina Pirello

Janet Zappala  a Six- Time Emmy Award Winning Journalist who spent many years in front of the camera in cities such as Philadelphia and Los Angeles, is launching a new cookbook that has received accolades from media, well-known chefs and consumers alike. This is a different kind of Italian Cookbook… one you can enjoy without the guilt! As a certified nutrition consultant, Janet was always concerned about the healthy eating habits of her family. She is now sharing her knowledge and her healthier Italian Recipes with all of us!

I also observed after reading the mouth watering recipes, that they are easy to make as well as delicious. Anyone who has a busy schedule, yet wants
to enjoy quality, healthy, great tasting recipes, needs to purchase this  Cookbook!

I had the pleasure of conducting a Q and A interview with Janet.

Buona Salute!

Q.  Janet  you are an award winning Television news reporter/journalist. Did you find time to cook when full time in news?

A.Being an award-winning journalist has been extremely fulfilling. I’ve always tried to balance my work with my personal life and for the most part made time to do other things, including cooking. Of course there was never enough time to cook every night, but when the weekends rolled around I grabbed the extra moments I had to spend some time in the kitchen. Cooking and eating healthfully have been among the top priorities in my life.

Q. When did you know healthy cooking was a passion?

My Italian Kitchen

A. I pretty much always had a handle on eating healthy foods because of how my mother cooked. She was a star in the kitchen and always provided her family with fresh, home-made foods that were delicious and nutritious. I became even more particular when I had a family and wanted to make sure I served them well, in keeping with tradition. I researched alot on my own about eating right, taking care of our bodies, about organic products and healthier alternatives. There are so many chemicals in our environment and in our foods, but there are ways to cut down on our chemical intake. In 2007 I decided to go back to school and learn more about nutrition. I attended the Global College of Natural Medicine and after a year became a certified nutritional consultant. My studies continue daily, it’s about smart shopping, so we buy products that are better for us, it’s about reading labels, it’s about knowing what the healthier alternatives are; simple things that can make a big difference in how we feel and our ongoing quality of life.

Q. How did the cookbook come to fruition?

A.The book is dedicated to my mother, it’s about how she inspired me with her love not only of great cooking but for life. I have wanted to write the book for several years, but could never find the time. When I decided that I wanted to follow my passion for cooking healthfully I decided now was the time. I still can’t believe it’s actually here!

Q. Did you experiment recipes on your family?

A. My family taste-tested every recipe several times over — In fact every recipe has been kitchen-tested by me many, many times. Some were also kitchen-tested by a chef friend of mine. It was quite an experience for all of us because we were eating and testing at the same time, comparing little changes in recipes and finally I would get to the point where every recipe worked. The challenge isn’t so much cooking, it’s cooking healthfully that’s difficult. It’s easy to make things taste great when there’s lot’s of butter, refined sugars, flour and salt added; but I took many of our family recipes and cleaned them up even more to make them healthier, without compromising their great taste. I use a butter alternative without the unhealthy trans fats. I use whole-wheat pastry flour and wholesome sweeteners for several of my desserts. I believe I’ve helped to remove the worry. When you eat the recipes from My Italian Kitchen, you know you’re eating foods that are doing your body some good.

Q.How long did the cookbook take to complete?

A. I worked on this cookbook 24/7. There were days when I would look up from cooking and it was 5 p.m. and I was still in my pajamas! There were other times when I was writing and it would be 6 in the morning, I had been writing all night. it was truly a labor of love. In all it took about 10 months to complete.

Q. What is the publication date?

A.The publication date for My Italian Kitchen is April 2010, although it’s currently available on amazon.com and barnesandnoble.com

Q. What are your favorite recipes from the cookbook?

A.Some of my favorite recipes from the book are the pasta dishes, I just love any kind of pasta and the sauces I’ve used really make these pastas come alive. They’ll make your tastebuds do a jig! I especially love Mom’s Marinara over whole-wheat pasta. The Creamy Tortellini is absolutely fabulous, as are the Blue Crab Linguine in Marinara Sauce. Then there’s the Cream of Pepper Pasta. For an appetizer, the Pesto Cheese Loaf is something you won’t find anywhere else, a great party-pleaser or as a family treat. I even threw in some of my favorites that aren’t Italian, the Chinese Chicken Salad is delectable, as is the Chicken in a Light Beer Sauce, and there’s always room for dessert–my favorites — all of them!

Q. Where will the cookbook be available for purchase?

A.The book will be available online and at select bookstores. Once the book is published please check my website for more information at www.janetzappala.com

Q. Do you plan on publishing more cookbooks?

A. I have many ideas and great recipes that I would love to include in my next book~ Perhaps I should title that one, Labor of Love.

For More Information Contact:  Karen Ammond – KBC Media  kbcmedia@att.net