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Molto Italiano : 327 Simple Italian Recipes to Cook at Home
by Mario Batali and Beatriz Da Costa


Overview - Easy to use and simple to read, these 326 recipes are culled from ten years of the Food Network's "Molto Mario." Includes recipes from 21 regions of Italy, including side dishes and desserts, along with basic foundations for Italian cooking. 150 full-color photos.  Read more...

 
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More About Molto Italiano by Mario Batali; Beatriz Da Costa
 
 
 
Overview
Easy to use and simple to read, these 326 recipes are culled from ten years of the Food Network's "Molto Mario." Includes recipes from 21 regions of Italy, including side dishes and desserts, along with basic foundations for Italian cooking. 150 full-color photos.

 
Details
  • ISBN-13: 9780060734923
  • ISBN-10: 0060734922
  • Publisher: Ecco Press
  • Publish Date: May 2005
  • Page Count: 522


Related Categories

Books > Cooking > Regional & Ethnic - Italian

 
BookPage Reviews

Moltissimo Mario

Mario Batali is a one-man culinary conglomerate—celebrity chef, co-owner of five of New York's most popular restaurants, decade-long Food Network phenomenon, producer of three pasta sauces selling nationwide and a cookware line debuting this summer. And, of course, he's a cookbook author extraordinaire. The newest addition to his appetizing Ïuvre is Molto Italiano: Simple Italian Recipes for Cooking at Home, with 327 recipes for his "all time favorites," from the intensely regional cooking of his native Italy to the variations that have evolved here in the Italian-American kitchen. An unabashed reveler in the glories of eating well, Mario bubbles over with enthusiasm at the concept of antipasto, offering up a variety of vegetables—marinated, on bruschetta, stuffed, fried and in frittatas; then on to clams—Oreganato, Casino and Genovese, Prosciutto with Grilled Fig Salad, a polenta-layered Warm Terrine of Sausage, and more. That joyous enthusiasm continues through the soups, risottos, pastas, fish, fowl, meat (you've got to try the Lamb Shanks with Oranges and Olives), vegetables and dolci, each recipe lovingly introduced with his personal, practical take on the dish. Mario is the conductor of this savory symphony à la Italiana, with its never overly sweet finale, and he directs it with his inimitable brio.

 
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