Molto Italiano: 327 Simple Italian Recipes to Cook at Home Hardcover Author: Visit Amazon's Mario Batali Page | Language: English | ISBN:
0060734922 | Format: PDF, EPUB
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From Publishers Weekly
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.
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About the Author
Mario Batali is the James Beard Award-winning author of eight cookbooks, including Molto Batali, Molto Gusto, Molto Italiano, and Spain...A Culinary Road Trip, as well as the app Mario Batali Cooks! With a host of television shows to his name; fifteen restaurants; and Eataly, a fifty-thouasand-square-foot Italian marketplace in New York City's Flatiron District that he co-owns with his partner, Joe Bastianich, Mario Batali is one of the most recognized and most respected chefs working in America today. Mario splits his time between New York City's Greenwich Village and northern Michigan with his wife and their two sons.
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- Hardcover: 528 pages
- Publisher: Ecco; First Edition edition (May 3, 2005)
- Language: English
- ISBN-10: 0060734922
- ISBN-13: 978-0060734923
- Product Dimensions: 9.5 x 7.7 x 1.5 inches
- Shipping Weight: 3.4 pounds (View shipping rates and policies)
`Molto Italiano' is Food Network icon Mario Batali's fourth and, to my lights, best cookbook to date. Like Mario, it has a very nice heft to it, advertising 327 recipes in an utterly simple organization in 450 easy to read pages with a built-in ribbon bookmark, something I think should be a required feature on all cookbooks. For all of those clamoring to buy Giada De Laurentiis' cookbook, I would recommend you pass that up for this book, which is far better.
Mario states that his cooking, and these recipes, are all based on Italian home cooking and repeats his often stated belief that in Italy, no one thinks the best cooking is done in restaurantes. Everyone believes the best cooking is done at their aunt's house or Nonna's house or at the house of the matriarch living down the street above the market. No one goes to a restaurant to get superior meals; they simply go to celebrate so Mama and Nonna don't have to cook. I have been hearing this claim for years on `Molto Mario', and it finally dawned on me the implication this has for all the Italian restaurant cookbooks out there, including Mario's own `Babbo Cookbook'. In strong contrast to cooking in `the F country' where an important difference is made between `haute cuisine' (Paul Bocuse, Joel Robuchon, et al), `cuisine bourgeoisie' ' (Julia Child, Richard Olney) and `cuisine provincial' (Elizabeth David, Patricia Wells), Italy has its regional home cooking and approximations to it done in restaurante, trattoria, osteria, and enotecas.
I am really happy to see this book devoted almost exclusively to RECIPES.
Batali is one of our premier USA chefs, not only due to his FoodNetwork Fame with shows and Iron Chef fame now. Also due to his previous three excellent cookbooks. Primarily due to his passion for the food and sharing it with us!
Here that is crescendoed with his offering us a collection of his favorites collected not only from Italy but also here in US and from TV and his home experimentation.
To me, reading the Intro is the very best part of any good cookbook and Batali is one of the best to read. Here one learns of what the following recipe collection will be about and how to best experience what the chef would want for us.
He begs us to spend more time on shopping, and this statement says it well: "Ninety percent of the success of your meal has already been determined when the food has been packed into your car at the grocery store or farmers' market." How true one learns, so shop for the best in your area!
Further he makes the case well for home cooking becoming the pinnacle of our dining experiences as well, not dining out at restuarants. The coming together to share great food and wine is his goal and he achieves it. He begins with Italian wine primer by David Lynch, which is well done.
Nearly 500 pages of recipes packed with info about ingredient, technique and serving suggests are here, along with interspersed gorgeous color photos. Try some of these: Cauliflower Pancakes;Savory Chestnut Custard; Pancetta-Wrapped Racicchio; Onion Soup Emilia-Romagna Style; St.
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