Easy to use and simple to read, these 326 recipes are culled from ten years of Mario Batali's Food Network show, "Molto Mario." Featured are recipes from 21 regions of Italy, including side dishes and desserts, along with information on the basic foundations for Italian cooking. 2006 James Beard Award Winner for International Cookbook. 150 color ...
Easy to use and simple to read, these 326 recipes are culled from ten years of Mario Batali's Food Network show, "Molto Mario." Featured are recipes from 21 regions of Italy, including side dishes and desserts, along with information on the basic foundations for Italian cooking. 2006 James Beard Award Winner for International Cookbook. 150 color photos.
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As one of the top "Iron Chef's" then Mario Batali's recipes which one can try at home for yourself has got to be up their with the best.
I have been unable to single out a favourite as I am still trying many of the ideas and as yet have not been disappointed.
Let's have another recipe book Mario but this time perhaps some of the more unusual or exotic dishes from your repertoire
Publishers Weekly, 2005-03-14 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. (May) Copyright 2005 Reed Business Information.
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