{ "item_title" : "Mozza at Home", "item_author" : [" Nancy Silverton", "Carolynn Carreno "], "item_description" : "As an award-winning chef and the owner of six busy restaurants across two continents, Nancy Silverton was so consumed by her life in the professional kitchen that for years she almost never cooked at home. With her intense focus on the business of cooking, Nancy had forgotten what made her love to cook in the first place: fabulous ingredients at the height of their season, simple food served family style, and friends and loved ones gathered around the dinner table. Then, on a restorative trip to Italy--with its ripe vegetables, magnificent landscapes, and long summer days--Nancy began to cook for friends and family again, and rediscovered the great pleasures (and great tastes ) of cooking and eating at home. Now, in Mozza at Home, Nancy shares her renewed passion and provides nineteen menus packed with easy-to-follow recipes that can be prepared in advance (with no fancy restaurant equipment needed ) and are perfect for entertaining. Organized by meal, each menu provides a main dish along with a complementary selection of appetizers and side dishes. Under Nancy's guidance you can mix and match all the options depending on the size of your gathering. Make a few sides for a small dinner party with friends, or make them all for a delicious family feast And don't forget dessert--there's an entire chapter dedicated to end-of-meal treats such as Devil's Food Rings with Spiced White Mountain Frosting and Dario's Olive Oil Cake with Rosemary and Pine Nuts that can be prepared hours before serving so that the host gets to relax during the event too. Whether it's Marinated Olives and Fresh Pecorino and other appetizers that can be put out while you're assembling the rest of the meal . . . salads, such as Endive Salad with Date Anchovy Dressing, composed of sturdy lettuces that won't wilt . . . simple sides, such as Roasted Carrots and Chickpeas with Cumin Vinaigrette, that are just as delicious served at room temperature as they are warm . . . or show-stopping mains such as the Flattened Chicken Thighs with Charred Lemon Salsa Verde--there is something here for everyone and every occasion. With clever tips on how to organize your table and your time when serving many guests, Mozza at Home helps you throw the perfect dinner party--one that's positively stress-free and delicious", "item_img_path" : "https://covers2.booksamillion.com/covers/bam/0/38/535/432/0385354320_b.jpg", "price_data" : { "retail_price" : "45.00", "online_price" : "45.00", "our_price" : "45.00", "club_price" : "45.00", "savings_pct" : "0", "savings_amt" : "0.00", "club_savings_pct" : "0", "club_savings_amt" : "0.00", "discount_pct" : "10", "store_price" : "" } }

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Cooking: Cock of the walk

There are plenty of big-name, beautiful cookbooks coming out this holiday season that are perfect for the gourmet on your gift list. The Red Rooster, Marcus Samuelsson’s thriving restaurant in the heart of Harlem, seems a far cry from his svelte Scandinavian restaurant, Aquavit, but both are products of Samuelsson’s unique culinary genius. Harlem is his home now; he’s wild about the food, the people and the history, and his new book, The Red Rooster Cookbook, celebrates the place where his pickled herring gets along well with cornbread. Vibrantly eclectic is an understatement for the mix of recipes here, from Fried Yardbird and Brown Butter Biscuits to Puerco en Cerveza, Trout with Ginger and Citrus and Ethiopian-Spiced Lamb. As a delicious treat, Samuelsson walks us though the lively Harlem scene in lyrical essays studded with photos.

A CHEF AT HOME
The “restaurant chef cooks at home” style of cookbook is very popular, but some are hardly believable. Nancy Silverton’s new cookbook is. She loves to cook at home for friends and family, and now that she’s established her flourishing restaurant empire, she’s had time to pour her zeal into a new cookbook. Mozza at Home is her ode to the joys of home-cooked dinners served at a big table piled with platters of food, all at room temperature, mostly made ahead. She offers over 150 recipes organized into 18 meals, plus one -Umbrian feast. Choose from among these tempting dishes, follow Nancy’s instructions, and host and guests will be happy, relaxed and very well fed.

BAKING WITH BITTMAN
The prolific Mark Bittman is back with How to Bake Everything. This time, he’s taking on the cooking domain often viewed as too rigid and precise for the casual cook and Bittman-ized it, showing us what is negotiable and what isn’t, focusing on simple core recipes with lots of variations, along with charts, lists and illustrations. His aim is to turn us all into confident, creative bakers who can improvise, adapt and customize, whether baking a tart, a cake, cookies, flatbread, a crusty baguette or a flaky croissant. 

TOP PICK IN COOKING
You can never go wrong with Ina Garten. Cooking for Jeffrey, Garten’s latest, is a deeply personal tribute to her beloved Jeffrey, husband of nearly five decades, stalwart supporter and muse. There are new recipes from the imaginative Garten and updates of “Jeffrey-tested” classics. Brisket with Onions and Leeks and an Herb and Apple Bread Pudding that’s perfect for Thanksgiving are treasured treats from the past. More recent Jeffrey-inspired dishes include Moroccan Grilled Lamb Chops, Roast Chicken with Radishes and Bourbon Honey Cake. This is Garten at her foolproof, fabulous best.

 

This article was originally published in the November 2016 issue of BookPage. Download the entire issue for the Kindle or Nook.