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Molto Italiano: 327 Simple Italian Recipes to Cook at Homeby Mario Batali
Synopses & Reviews
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:
"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.)
The eagerly awaited first cookbook from one of Food Networkand#8217;s favorite competitors on the wildly popular Iron Chef America.
The long-awaited cookbook from celebrity chef Scott Conantand#8217;s acclaimed Scarpetta restaurant
Scott Conantand#8217;s five Scarpetta restaurants all garner rave reviews, but many know Conant best from his regular appearances on Food Network shows like Chopped (as a frequent judge) and on Bravoand#8217;s Top Chef. He and his restaurants have been cited on such lists as Esquireand#8217;s "Best New Restaurants in America." The subject of this cookbook, Scarpetta, received a three-star review from the New York Times and there are locations in Miami, Los Angeles, Las Vegas and Toronto, all opened in just the past few years. This gorgeous book includes 125 of the restaurantand#8217;s signature dishes and#8211; Creamy Polenta with Fricassee of Truffled Mushrooms, Spaghetti with Tomato and Basil, Fennel-Dusted Black Cod and#8211; written with the goal of teaching readers to master techniques so they learn to really cook, rather than merely follow recipe steps without any thought of the hows and whys behind the method. The recipes and photography reflect the Milan-meets-Tuscany style of Scarpetta, interspersed with sidebars about everything from ingredient shopping to tips on entertaining at home.
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.
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.
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