Mark Ladner, the Chef at Del Posto, redefines what excellent Italian Cooking in America can be. Read more...
Mark Ladner, the Chef at Del Posto, redefines what excellent Italian Cooking in America can be. With a focus on regional Italian ingredients and tradition, Ladner has chosen recipes that bring together flavors from the old country, but in sophisticated new ways, like: Fried Calamari with Spicy Caper Butter Sauce; Red Wine Risotto with Carrot Puree, Monkfish Piccata, Veal Braciole, and Ricotta-Chocolate Tortino. But what is special is that these recipes will really work in the home kitchen, unlike some ambitious cookbooks like this. And given Del Posto's origin and founders, the book includes recipes by Lidia Bastianich, and forewords by Mario Batali and Joe Bastianich.Plus, the award-winning sommelier at Del Posto offers advice on which Italian varietals to serve with what dishes. All this is complemented by photography that is inspired by 16th century still life paintings.As the "New York Times" said in their review: "The food bewilders and thrills."
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2016-11-21
- Reviewer: Staff
Ladner is one of New Yorks power chefs; his close associates Mario Batali and Joe Bastianich provide forewords for this excellent collection of nearly 100 recipes from the kitchen of his 24,000-sq.-ft. four-star restaurant, Del Posto. The chefs pedigree, the restaurants magnitude, and the sheer elegance of Paulette Tavorminas photography, with entrees plated on fine china set upon white tablecloths, all seem to cry out, Dont try this at home. But fear not, its only Italian-American comfort food in a fancy dress. The lasagna is 100-layer lasagna with ultra-thin noodles stacked impossibly high; spaghetti is topped with Dungeness crab and jalapeños; eggplant parmigiana is made with Japanese eggplants that are stuffed with fried eggplant pieces. For the gourmet, Ladner includes egg yolk gnudi and Apicius duck. Wine lovers will appreciate the pairing suggestions that accompany many of the recipes and sweets fiends will marvel that nearly a quarter of the book is given over to a rich array of dolci, gelati, and biscotti. In addition to a thorough index, Ladner provides a welcome rarity: an allergen guide, three pages of charts listing all the recipes and the common allergens they include. (Nov.)