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3 Home & Garden Cooking and Food- Italian

Molto Italiano: 327 Simple Italian Recipes to Cook at Home

by

Molto Italiano: 327 Simple Italian Recipes to Cook at Home Cover

ISBN13: 9780060734923
ISBN10: 0060734922
Condition: Standard
Dustjacket: Standard
All Product Details

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Synopses & Reviews

Publisher Comments:

Easy to use and simple to read, many of these recipes come from ten years of Molto Mario television programs, including Mediterranean Mario, Mario Eats Italy, and Ciao America with Mario Batali. Batali's distinctive, often humorous, voice provides a historical and cultural perspective to demystify the more elaborate Italian dishes. He also shows ways to shorten or simplify everything from purchasing good ingredients to prepare-ahead tips. Informative headnotes offer up enticing bits about the provenance of the recipes as well as fascinating facts regarding Italy and its cuisines.

Molto Italiano features dishes from many of the twenty-one regions of Italy and many side dishes, each of which can be served as a light meal. With a section on desserts and a foundation of basic recipes, Molto Italiano is the only Italian cookbook a home cook's shelf needs.

Highlights from Molto Italiano:

  • 67 antipasto recipes, with special sections for vegetable, seafood, and meat antipasti
  • Informative sidebars, where Mario provides background color about the recipes, including the places, people, and history behind various dishes
  • More than 50 pasta recipes, from classic comfort food like Baked Ziti to an elaborate Ricotta Gnocchi with Sausage and Fennel
  • A wealth of seafood, fowl, and meat recipes, featuring simple everyday dishes and tasty regional specialties
  • 34 vegetable recipes that can be served as either antipasti or side dishes
  • A comprehensive dessert section, filled with gelati, crumbly cakes, fruit tarts, pies, and more

Review:

"It takes a kind of genius — or obsessive personality — to open five successful restaurants, host two Food Network shows and write three cookbooks, and Batali's manic energy comes alive on every page of this fourth book devoted to dishes for the home cook. With over 300 recipes, the volume is an overstuffed celebration of the rustic local fare Batali loves, organized by course (antipasto, soup, pasta, fish, etc.). Fans will find repeat renditions of signature Batali dishes found in his earlier volumes, such as Short Ribs in Barolo, and Bucatini all'Amatriciana, but can also discover tantalizing new ones, such as Malloredus with Fennel, Game Hen with Pomegranate, and Lamb Shanks with Orange and Olive. Batali excels when he translates complex traditional dishes for the modern kitchen, such as Pork Loin in the Style of Porchetta. But in his desire to keep things 'simple,' he sometimes goes astray, as in the case of homemade sausage, which is reduced to two not-very-simple steps of instructions. Such compression threatens to undermine Batali's true passion for teaching Americans to savor the intense flavors of local ingredients simply prepared. All in all, the book tries to pack in too much; the two pasta sections would make a book in themselves. What the home cook really needs is more Mario, fewer recipes. Photos, drawings." Publishers Weekly (Copyright Reed Business Information, Inc.)

Synopsis:

The eagerly awaited first cookbook from one of Food Networkand#8217;s favorite competitors on the wildly popular Iron Chef America.

Synopsis:

The eagerly awaited first cookbook from one of Food Networkandrsquo;s favorite competitors on the wildly popularand#160;Iron Chef America

Chef Marc Forgione opened his eponymous New York City restaurant in 2008 to widespread acclaim, becoming the youngest American-born chef and owner to receive a Michelin star in consecutive years. Upon winning Season 3 of Food Networkandrsquo;s The Next Iron Chef, Forgione joined the ranks of former and current stars and best-selling authors such as Mario Batali and Bobby Flay. He can now be seen competing as one of the stars of the beloved Iron Chef America. Forgioneandrsquo;s first cookbook features gorgeous photos throughout and 170 recipes with restaurant signature favorites including Chili Lobster and Chicken Under a Brick. The cookbook features not only recipes but also stories of an unlikely journey to where Chef Forgione and the restaurant are now. Flavor comes first, but Forgione is like an artist in the way he presents food. His goal with the book is not to just present a collection of recipes but to challenge home cooks and aspiring chefs, helping them to elevate their skills in the kitchen.

Synopsis:

"The trick to cooking is that there is no trick." ––Mario Batali

The only mandatory Italian cookbook for the home cook, Mario Batali's MOLTO ITALIANO is rich in local lore, with Batali's humorous and enthusiastic voice, familiar to those who have come to know him on his popular Food Network programs, larded through about 220 recipes of simple, healthy, seasonal Italian cooking for the American audience.

Easy to use and simple to read, some of these recipes will be those "as seen" on TV in the eight years of "Molto Mario" programs on the Food Network, including those from "Mediterranean Mario," "Mario Eats Italy," and the all–new "Ciao America with Mario Batali." Batali's distinctive voice will provide a historical and cultural perspective with a humorous bent to demystify even the more elaborate dishes as well as showing ways to shorten or simplify everything from the purchasing of good ingredients to pre–production and countdown schedules of holiday meals. Informative head notes will include bits about the provenance of the recipes and the odd historical fact.

Mario Batali's MOLTO ITALIANO will feature ten soups, thirty antipasti (many vegetarian or vegetable based), forty pasta dishes representing many of the twenty–one regions of Italy, twenty fish and shellfish dishes, twenty chicken dishes, twenty pork or lamb dishes and twenty side dishes, each of which can be served as a light meal. Add twenty desserts and a foundation of basic formation recipes and this book will be the only Italian cooking book needed in the home cook's library.

About the Author

Mario Batali divides his time among his many Italian hotspots, the flagship of which is Babbo Ristorante e Enoteca. A recipient of numerous culinary accolades, Batali hosts his own television programs, Molto Mario, Mario Eats Italy, and CiaoAmerica with Mario Batali. Mario is also one of the three Iron Chefs on Food Network's new hit Iron Chef America. He lives in New York City with his wife, Susi Cahn, and their two sons, Benno and Leo.

What Our Readers Are Saying

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Average customer rating based on 2 comments:

Gregory, May 9, 2009 (view all comments by Gregory)
Just reading through the book I am reminded of growing up and my grandmothers kitchen... she was a one time cook for a family in marin county and kept up her heritage throughout her life. The few dishes I have made from this tome were simple and wonderful. Mario's description about how to cook the dishes lead you well and it is so worth the price of admission.... I am reminded about why I wish I has a chance to work in the cooking industry ... I love it when a simple dish comes out great and filled with love...
Was this comment helpful? | Yes | No
(1 of 3 readers found this comment helpful)
Effie Mor, June 22, 2007 (view all comments by Effie Mor)
First thing: the book is great to hold; it's the right size and leaves you happy with its great colors and photos. So it's defiantly a thumb-er: a book you like to thumb through. Mario's mantra about important food facts and his authentic recipes are made true to form; with a successful effort to simplify meal preparations in many of the recipes, he compresses recipes in order to simplify things; this serves to threaten the end result for a few recipes, but considering the goal is quick and easy, compromises have to be made, and all in all it's an amazing book. I'm sure some will find a few recipes a bit complicated, there are; however, good recipes that fit the quick, easy mark; with those few super recipes thrown in for the challenge to create great dishes. The recipes are delicious, well thought out, and there is tons of variety for the adventurer around great simple meals for the on the go cook.
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(4 of 6 readers found this comment helpful)
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Product Details

ISBN:
9780060734923
Subtitle:
327 Simple Italian Recipes to Cook at Home
Author:
Da Costa, Beatriz
Photographer:
Da Costa, Beatriz
Author:
Massov, Olga
Author:
Batali, Mario
Author:
by Mario Batali
Author:
Forgione, Marc
Publisher:
Ecco
Subject:
Regional & Ethnic - Italian
Subject:
Italian
Subject:
Cookery, italian
Subject:
COOKING / Italian
Subject:
Cooking and Food-Italian
Subject:
General Cooking
Copyright:
Edition Description:
Hardcover
Publication Date:
20050503
Binding:
Hardback
Grade Level:
General/trade
Language:
English
Illustrations:
75 full-color photos
Pages:
528
Dimensions:
7 3/8 x 9 1/8

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Related Subjects

Cooking and Food » Featured Chefs » Chefs
Cooking and Food » Regional and Ethnic » Italian

Molto Italiano: 327 Simple Italian Recipes to Cook at Home Used Hardcover
0 stars - 0 reviews
$14.95 In Stock
Product details 528 pages Ecco - English 9780060734923 Reviews:
"Publishers Weekly Review" by , "It takes a kind of genius — or obsessive personality — to open five successful restaurants, host two Food Network shows and write three cookbooks, and Batali's manic energy comes alive on every page of this fourth book devoted to dishes for the home cook. With over 300 recipes, the volume is an overstuffed celebration of the rustic local fare Batali loves, organized by course (antipasto, soup, pasta, fish, etc.). Fans will find repeat renditions of signature Batali dishes found in his earlier volumes, such as Short Ribs in Barolo, and Bucatini all'Amatriciana, but can also discover tantalizing new ones, such as Malloredus with Fennel, Game Hen with Pomegranate, and Lamb Shanks with Orange and Olive. Batali excels when he translates complex traditional dishes for the modern kitchen, such as Pork Loin in the Style of Porchetta. But in his desire to keep things 'simple,' he sometimes goes astray, as in the case of homemade sausage, which is reduced to two not-very-simple steps of instructions. Such compression threatens to undermine Batali's true passion for teaching Americans to savor the intense flavors of local ingredients simply prepared. All in all, the book tries to pack in too much; the two pasta sections would make a book in themselves. What the home cook really needs is more Mario, fewer recipes. Photos, drawings." Publishers Weekly (Copyright Reed Business Information, Inc.)
"Synopsis" by , The eagerly awaited first cookbook from one of Food Networkand#8217;s favorite competitors on the wildly popular Iron Chef America.

"Synopsis" by ,
The eagerly awaited first cookbook from one of Food Networkandrsquo;s favorite competitors on the wildly popularand#160;Iron Chef America

Chef Marc Forgione opened his eponymous New York City restaurant in 2008 to widespread acclaim, becoming the youngest American-born chef and owner to receive a Michelin star in consecutive years. Upon winning Season 3 of Food Networkandrsquo;s The Next Iron Chef, Forgione joined the ranks of former and current stars and best-selling authors such as Mario Batali and Bobby Flay. He can now be seen competing as one of the stars of the beloved Iron Chef America. Forgioneandrsquo;s first cookbook features gorgeous photos throughout and 170 recipes with restaurant signature favorites including Chili Lobster and Chicken Under a Brick. The cookbook features not only recipes but also stories of an unlikely journey to where Chef Forgione and the restaurant are now. Flavor comes first, but Forgione is like an artist in the way he presents food. His goal with the book is not to just present a collection of recipes but to challenge home cooks and aspiring chefs, helping them to elevate their skills in the kitchen.

"Synopsis" by , "The trick to cooking is that there is no trick." ––Mario Batali

The only mandatory Italian cookbook for the home cook, Mario Batali's MOLTO ITALIANO is rich in local lore, with Batali's humorous and enthusiastic voice, familiar to those who have come to know him on his popular Food Network programs, larded through about 220 recipes of simple, healthy, seasonal Italian cooking for the American audience.

Easy to use and simple to read, some of these recipes will be those "as seen" on TV in the eight years of "Molto Mario" programs on the Food Network, including those from "Mediterranean Mario," "Mario Eats Italy," and the all–new "Ciao America with Mario Batali." Batali's distinctive voice will provide a historical and cultural perspective with a humorous bent to demystify even the more elaborate dishes as well as showing ways to shorten or simplify everything from the purchasing of good ingredients to pre–production and countdown schedules of holiday meals. Informative head notes will include bits about the provenance of the recipes and the odd historical fact.

Mario Batali's MOLTO ITALIANO will feature ten soups, thirty antipasti (many vegetarian or vegetable based), forty pasta dishes representing many of the twenty–one regions of Italy, twenty fish and shellfish dishes, twenty chicken dishes, twenty pork or lamb dishes and twenty side dishes, each of which can be served as a light meal. Add twenty desserts and a foundation of basic formation recipes and this book will be the only Italian cooking book needed in the home cook's library.

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