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Nabaza.net-The MarketPlace - Mario Batali Simple Italian Food: Recipes from My Two Villages
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List Price: $35.00
Our Price: $23.10
Your Save: $ 11.90 ( 34% )
Availability: Usually ships in 24 hours
Manufacturer: Clarkson Potter
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Average Customer Rating:  
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Binding: Hardcover
Brand: Mario Batali
Dewey Decimal Number: 641.5945
EAN: 9780609603000
Feature: Sold individually
ISBN: 0609603000
Label: Clarkson Potter
Manufacturer: Clarkson Potter
Number Of Items: 1
Number Of Pages: 288
Publication Date: 1998-09-29
Publisher: Clarkson Potter
Release Date: 1998-09-29
Studio: Clarkson Potter
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Features
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Sold individually
See Product Description below for a complete description of this item.
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Editorial Reviews:
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Perfectly pristine ingredients, combined sensibly and cooked properly, are the unmistakable hallmarks of the best Italian food. Chef Mario Batali, known to fans far and wide as "Molto Mario" from his appearances on television's Food Network and as chef of New York's much-loved Pó restaurant, has elevated these simple principles to fine art, creating innovative new fare that pays tribute to traditional Italian home cooking in a distinctly modern way. Now, for the first time, more than 200 of his irresistible recipes for fresh pastas, sprightly salads, grilled dishes, savory ragus, and many others are gathered in Simple Italian Food, a celebration of the flavors and spirit of Italy.
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Mario draws inspiration for his distinctive dishes from the two "villages" that have left their stamps on his cuisine: Borgo Capanne, the tiny hillside village in Northern Italy where he lived and cooked for several years, and New York's Greenwich Village, where he has ready access to bountiful produce and outstanding artisan-made products; his full-flavored, smartly presented fare combines the best of both worlds. Chapters covering antipasti, pasta and risotto, fish, meat and poultry, contorni (side dishes), and cheese and sweets offer classic dishes such as Baked Lasagne with Asparagus and Pesto and pork loin cooked in caramelized onions and milk alongside Batali's own enticing improvisations--Penne with Spicy Goat Cheese and Hazelnut Pesto or Tuna Carpaccio with Cucumbers, Sweet Potatoes, and Saffron Vinaigrette. And because his recipes succeed on the strength of their ingredients rather than on virtuoso techniques, home cooks can easily duplicate the clear, clean flavors and lively presentations that are Mario's signature. Thirty-two pages of color photographs showcase Chef Batali's colorful and approachable recipes.
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Traditionalists as well as those who thrill to the new will want to make dozens of these crowd-pleasing dishes a permanent part of their repertoire and embrace Mario Batali'sphilosophy of Simple Italian Food.
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Spotlight customer reviews:
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Customer Rating:
Summary: Not so simple
Comment: Before I start, I want you to know that I haven't read any of the other reviews.
That being said, I bought this book some years ago because I enjoyed watching Molto Mario on the Food Network. What he was doing on that show seemed simple enough because he used a minimum of ingredients (or so it seemed).
I've tried to get through some of the recipes in this book without having to substitute one thing or another because I can't get them in the not so far suburbs of Chicago. It isn't so much that some of the ingredients are unavailable, but there are so many that I would never keep in a "simple" home.
The stories are wonderful, but as a cookbook, it leaves much to be desired.
Customer Rating:
Summary: A taste of Italy
Comment: After reading ,trying and eating what Mario offered, I was certain he has mastered they way of Italy. And in Italia there is no bad food.. Grazie Mario
Customer Rating:
Summary: If this is simple, I'd hate to see complex
Comment: "Take one Yak's kidney (the left one, not the right) and toss it with yellow-blue endive, freshly picked that morning from the garden of a french hairdresser's mother's cousin's chiropodist."
I only exaggerate a little.
I'm sure the results of the recipes are fantastic, but I am tired of celebrity chefs selling their restaurant fare (which it took them years of intense labor and skill development) in cookbooks labeled "simple". If it were so simple, there would be no need to spend the money it costs to eat in their restaurants. They have the staff, the facilities, access to the ingredients, and the equipment to get done what most people can only dream of doing at home.
If you want pretty pictures of food and some nice ideas to work from, enjoy this book.
Personally, I prefer cook books that truly cater to the what the average interested home cook is likely to have at home.
Customer Rating:
Summary: great book
Comment: excellent cook book for beginners or pros...love it and love shopping on amazon
Customer Rating:
Summary: Impossible Cookbook
Comment: Mario Batali's cookbook is most disappointing. I looked it over carefully, and I found absolutely nothing of interest to me. His recipes are incredibly complicated, with ingredients available only in restaurants and the households of professional cooks, northern Italian ones at that. There had to be standby pestos, tapenades, sauces and vinaigrettes. Impossible, really. This is a most unattractive cook book. I won't even give it away.
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