Synopsis
Batali's two villages are Borgo Capanne, on the border between Tuscany and Emilia-Romagna, where Batali lived and cooked for years, and Greenwich Village, where he runs two popular restaurants, Po and Babbo. Here are recipes from both locations, including Bakes Lasagne with Asparagus and Pesto, Rigatoni with Sheep's Milk Cheese and Arugula, and Black Olive Polenta.
| Details | | Publication Date: | 1998-10-01 |
| Size | | Length: | 287 pages | | Height: | 10.0 in | | Width: | 8.0 in | | Thickness: | 1.2 in | | Weight: | 37.6 oz |
Publisher's Note
In his long-awaited first cookbook, Mario Batali, the host of the Food Network's "Molto Mario", presents 250 recipes that let readers recreate his unique blend of classic Northern Italian fare with a contemporary, urban American spin. Full-color photo inserts.
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 televisions Food Network and as chef of New Yorks 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. 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 Yorks 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 Batalis 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 Marios signature. Thirty-two pages of color photographs showcase Chef Batalis colorful and approachable recipes. 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's philosophy of Simple Italian Food.
Industry Reviews
"Makes the less-is-more case persuasively....[I]mmensely appealing and endlessly useful."
New York Times Book Review - William Grimes (12/06/1998)
"The design of the book is maddening. Recipes are often printed over faded, peach-colored photographs, which makes them hard to read....Overall, the food in this cookbook is more appealing than the recipes in the other two books."
Cook's Illustrated - Christopher Kimball
Not only is Batali chef of the sensational little New York restaurant Po and host of a new TV series, Mediterranean Mario, but he's a dead ringer for LJ's very own Mark Annichiarico (webmaster), who claims that he can't cook.
Mayer
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