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Mario Batali simple Italian food : recipes from my two villages

Author: Mario Batali
Publisher: New York : C. Potter, ©1998.
Edition/Format:   Print book : English : 1st edView all editions and formats
Summary:
"This cookbook presents 250 recipes that offer an innovative culinary blend of classic northern Italian cookery with an American touch. 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 Po  Read more...
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Details

Genre/Form: Cookbooks
Additional Physical Format: Online version:
Batali, Mario.
Mario Batali simple Italian food.
New York : C. Potter, ©1998
(OCoLC)775851602
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Mario Batali
ISBN: 0609603000 9780609603000
OCLC Number: 39354371
Notes: Includes index.
Description: 287 pages : illustrations (some color) ; 24 cm
Other Titles: Simple Italian food
Responsibility: photographs by Mark Ferri.
More information:

Abstract:

"This cookbook presents 250 recipes that offer an innovative culinary blend of classic northern Italian cookery with an American touch. 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 Po 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 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 including 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 recipes."--Front jacket flap.

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