Synopses & Reviews
, a Wisconsin native, began his award-winning culinary career at Chicago’s renowned Spiaggia and Ristorante San Domenico in Imola, Italy. After eight years in Italy he moved to New York City and partnered with Ahmass Fakahany to form the Altamarea Group, which currently owns seven restaurants, including Marea in New York City (which holds two Michelin stars and won the 2009 James Beard Award for Best New Restaurant and membership in Relais & Chateaux) and Al Molo in Hong Kong. Additional locations include the Michelin one-starred Ai Fiori, Osteria Morini in SoHo and Washington, D.C., Due Mari and Osteria Morini in New Jersey, and Nicoletta Pizzeria. The group will open three additional New York City locations in 2013. White and his recipes and restaurants are featured regularly, everywhere from The New York Times
to the Today
Michael White lives in New York with his wife and daughter.
Andrew Friedman has collaborated on more than twenty cookbooks with some of America’s finest and most well-known chefs, including Alfred Portale, Michelle Bernstein, Laurent Tourondel, and former White House chef Walter Scheib, and co-authored (with American tennis player James Blake) the New York Times bestselling memoir Breaking Back. Friedman is a two-time winner of the IACP Award for Best Chef or Restaurant Cookbook, and co-editor of the popular anthology Don’t Try This at Home. He is also the author of Knives at Dawn, about the famous Bocuse d’Or culinary competition. He is founder and chief contributor to the chef-focused website Toqueland.com. He lives in Brooklyn with his family.
"In his second offering (Fiamma: The Essence of Contemporary Italian Cooking), White once again sublimely deals with his cuisine of choice Italian. In an attempt to bridge the gap between classic and modern, this chef extraordinaire offers the reader an experience in beauty and taste. By splitting the book into two parts, 'Classico, with nearly 125 recipes' for dishes straight from Italy based on the 'old ways,' and 'Moderno,' which features 'almost as many recipes' culled from White's restaurant experience and other similar 'contemporary styles' of cooking, this cookbook is a masterpiece of culinary acumen and perfection in presentation. There are so many wonderful recipes it is hard to choose the 'right ones' to highlight; however, a few really stand out. There's the baccala mantecato, or whipped salt cod, which balances the salt of the fish with the smoothness of potatoes, and creamy, subtle flavor of milk. For the more adventurous, there is the lumache brasato con polenta e funghi, or braised snails with polenta and wild mushrooms. There is a lot of pasta as well: for example, spaghetti with clams, parsley, and basil. Similarly, there is an entire section on modern favorites, including crudo and pizza, as well as desert ( olive oil cake with rosemary ice cream, pine nut praline sabayon, and meringue. With multiple sections on all things related to food such as acidity and the role it plays in cooking and flavoring, and how to serve not just the right flavors and colors, but just the right texture too, there is plenty in the book to keep one occupied with Italian food for a long time. With 100 exquisite color photos illuminating the natural beauty of the dishes(, this book is a testament to both the importance/influence of Italian cuisine and to the rich and varied experiences its ingredients and tradition still have to offer. Agent: David Black, David Black Agency." Publishers Weekly (Starred Review) Copyright PWxyz, LLC. All rights reserved.