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 ...
Mario Batali and Mark Bittman are single-minded, food-obsessed friends who are constantly on the lookout for the food, wine, and cooking that is unique to Spain - and in this TV series they will find it. The actresses Gwyneth Paltrow and Claudia Bassols are eager to enjoy all the pleasures the country has to offer. In nearly every episode, however ...
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 ...
From Batali, superstar chef and author of "Molto Italiano," comes this full-color handbook on Italian grilling filled with simple recipes for pizza, fish, poultry, meat, and vegetables.
From the New York restaurant Babbo, Mario Batali discloses his recipes for intriguing modern Italian dishes like Lemon Oregano Jam; Planked King Salmon with Cucumbers and Balsamic Vinegar; Olive Oil Gelato; and Olive Oil and Fresh Rosemary Cake.
Here is an alluring, evocative summer voyage on the Mediterranean and into the seaside towns of the Cote d'Azur and Costa Bella by a young American chef who offers a memorable portrait of old world elegance and life at sea, as well recipes and tips to recreate the delectable food.
The essential cookbook for NASCAR fans features regional favorites and classic grilling recipes on which Mario Batali has put his signature spin. 115 full-color photos.
In 125 recipes, seafood genius Dave Pasternack teaches us both the fundamentals and pyrotechnics of seafood cookery, from the simplest Roasted Striped Bass to the definitive Fritto Misto, from a classic Cioppino to Dave's startling invention Rigatoni with Tuna Bolognese, and with a full chapter devoted to Esca's world famous "crudo" - raw fish, ...
"Dad's Own" is one-stop shopping, from how to hold a knife...to 150 absolutely terrific recipes. Bob Sloan, who began as a self-taught cook is a professional chef and caterer, knows intimately how to navigate a kitchen - and he covers it all: tools, techniques, ingredients, shopping, timing, and getting a meal on the table, whether a weeknight ...
First issued in 1948, when soulless minute steaks and quick casseroles were becoming the norm, The Unprejudiced Palate inspired a seismic culinary shift in how America eats. Written by a food-loving immigrant from Tuscany, this memoir-cum-cookbook articulates the Italian American vision of the good life: a backyard garden, a well-cooked meal ...
Gina DePalma, the pastry chef at Babbo, New York's most famous Italian restaurant, has created a cookbook of the most scrumptious and easy-to-make desserts."Follow the seasons. Keep the flavours pure and straightforward. Use proper yet simple techniques." Applying this aesthetic to the Italian tradition, from her imagination spring desserts such ...
Home cooking has changed. Tubes of pesto and jars of tapenade encourage us to cook like chefs. Packets of Thai peanut sauce, frozen pot stickers, and canisters of curry paste bring international dishes into our kitchens. The future of home cooking is bright, for though we have less and less time to cook we have more and more options. The tedious ...
The chef-owner of Babbo, one of New York City's most acclaimed restaurants, offers his own recipes for Christmas and the holidays surrounding it--dishes suitable for family gatherings, New Year's Eve bashes, and festive holiday dinners, including specialties like flavored grappas and Italian Christmas cookies.
Manhattan restaurateur Valenti collects his own recipes for one-pot meals, including Moroccan-Spice Braised Lamb Shanks, Beef Brisket, Olive-Oil Poached Red Snapper, and Silken Corn Puree.
Patricia Yeo is one of the most acclaimed of the new crop of bright young chefs in America. She specializes in world food, introducing Asian flavours, California freshness and French technique to her restaurant menus, including the offerings at her former restaurant, the three-star NZ in Manhattan. With "Everyday Asian", Yeo leaves restaurant ...
This unique cookbook will be used again and again for its inspirational stories, informative sidebars, helpful tricks, and most of all, for its broad range of never-fail recipes that are easy to follow and always special. "It's About Time" contains more than 150 meticulously tested recipes that range broadly from 30-minute meals and summer ...
"Coco" is an exciting, unprecedented guide to the most exceptional talent in the international restaurant world. "Coco" presents 100 of the best emerging chefs from around the world. It is selected by 10 superstar chefs: Ferran Adria (Spain), Mario Batali (US), Rene Redzepi (Denmark), Alice Waters (US), Jacky Yu (Hong Kong), Gordon Ramsay (UK), ...
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