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:
- 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
andldquo;Hands down, Marc simply makes delicious food. His approach to cooking is thoughtful, grounded, and almost spiritual. He is inventive and often takes delicious twists on traditional kitchen classics. This collection is sure to inspire chefs of all levels.andrdquo;
andmdash;Ming Tsai, award-winning chef, author, and host of PBSand#39;s Simply Ming
andldquo;This book offers a look inside the mind of a great chef. Marc has put together a great collection of fun, creative, and technique-driven recipes that are guaranteed to make you a better cook!andrdquo;
andmdash;Alfred Portale, chef/owner of Gotham Bar and Grill
andldquo;The one thing I love most about Forgeandrsquo;s food is that it is, without a doubt, all him: honest, unforced, rustic (yet you wouldnandrsquo;t know it by looking at its beautiful presentation), intrinsic, and complexandmdash;yet somehow very approachable. Forge is one of the good guys; a New Yorker through and through. I am honored to say we have cooked and shared many meals together. He is the first to hand out compliments and the last to leave the table. Everyone needs a Marc Forgione in their lives.andrdquo;
andmdash;Michelle Bernstein, James Beard Awardandndash;winning chef and author
andquot;Marc Forgioneandrsquo;s book is the quintessential andquot;handbookandquot; for young cooks and seasoned professionals alike. I have had the great pleasure of cooking side by side with Chef Marc and this book makes me feel like we are in the kitchen together. This book is a piece of art filled with incredible recipes and the inspiring story of a groundbreaking American chef.andquot;
andmdash;Amanda Freitag, chef/owner of Empire Diner, and judge on Food Networkandrsquo;s Chopped
andquot;Uber-chef Forgioneandrsquo;s andldquo;go big or go homeandrdquo; approach offers both a great narrative of a chefandrsquo;s life and a serious toolkit for a life of cooking well.andquot;
andmdash;Publishers Weekly, Starred
and#160;andquot;Marc Forgione debuts his first cookbook, a self-titled tome that pays homage to his first restaurant, by opening with a memoir of sorts: an honest account for the ups-and-downs in his careerandhellip;What follows is a big, fat encyclopedia of New York City restaurant-style recipes that will delight any aspiring chefandhellip; I was rewarded handsomely for my efforts when I chose to make the restaurantandrsquo;s beloved chicken under a brick andhellip; A ho-hum piece of poultry was transformed into a wildly fragrant, herbaceous, crispy dish; the best piece of bird Iandrsquo;ve ever tastedandhellip;This is exactly the cookbook Iandrsquo;ll page though when Iandrsquo;m looking to truly impress.andquot;
andmdash; Saveur.
Review
"With 125 recipes arranged in six courses, Conant presents classic Italian plates showing home cooks how to prepare his famed restaurant fare." -
Publishers Weekly (starred) and#160;and#8220;Scott Conantand#8217;s cooking is certainly a departure from the predictable Italian meals weand#8217;ve come to expect. The spectacular food at Scarpetta has a foundation in Italy with an American sensibility that should be coined and#8220;Conantand#8217;s Cuisine.and#8221;
-Bobby Flay, Chef/Author and#160; and#8220;This is a celebration of Scott's love of entertaining beautifully for his family and his Scarpetta guests. Rich in words and flavor, this a must-have for anyone who wants to know how to cook with passion and taste.and#8221;
-Marcus Samuelsson, James Beard Award Winning Chef, Author and Owner of Red Rooster Harlem and#160; "Conantand#8217;s spaghetti with tomato sauce recipe is indicative of what I like best about the cookbook and#8212; you donand#8217;t need expensive ingredients or complicated methods to produce delicious foodand#8230;Another big plus is that the book is full of wonderful tips. With this recipe, for example, he reminds us to save a bit of the pasta water in case the sauce needs thinning." -Linda Cicero, Miami Herald and#160; "Conantand#8217;s beloved spaghetti with tomato and basil is an out-of-this-universe twist on a classic, and tajarin with shaved white truffles is divine in its decadent simplicity." -LA Confidential
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.
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 long-awaited cookbook from celebrity chef Scott Conantand#8217;s acclaimed Scarpetta restaurant
Synopsis
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.
About the Author
Mario Batali is one of the most recognized and respected chefs working in America today, with fourteen restaurantsincluding his New York City flagship, Babbo Ristorante e Enoteca, as well as two restaurants in Los Angeles and three in Las Vegasand a host of television shows, including the ever-popular
Iron Chef America. He is also the author of eight cookbooks, among them the James Beard Award-winning
Molto Italiano, the
New York Times bestsellers
Italian Grill and
Spain...A Culinary Road Trip, the companion book to his prime-time PBS series
Spain...On The Road Again. He has received such accolades as a
GQ Magazine Man of the Year Award and the James Beard Award for Outstanding Chef.
Mario splits his time between New York City's Greenwich Village and northern Michigan with his wife and their two sons. He started the Mario Batali Foundation in May of 2008 with the mission to feed, protect, educate, and empower children.