Molto Italiano

Molto Italiano

327 Simple Italian Recipes to Cook at Home

Book - 2005
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"The trick to cooking is that there is no trick." --Mario Batali

The only mandatory Italian cookbook for the home cook, Mario Batali's Molto Italiano is rich in local lore, with Batali's humorous and enthusiastic voice, familiar to those who have come to know him on his popular Food Network programs, larded through about 220 recipes of simple, healthy, seasonal Italian cooking for the American audience.

Easy to use and simple to read, some of these recipes will be those "as seen" on TV in the eight years of "Molto Mario" programs on the Food Network, including those from "Mediterranean Mario," "Mario Eats Italy," and the all-new "Ciao America with Mario Batali." Batali's distinctive voice will provide a historical and cultural perspective with a humorous bent to demystify even the more elaborate dishes as well as showing ways to shorten or simplify everything from the purchasing of good ingredients to pre-production and countdown schedules of holiday meals. Informative head notes will include bits about the provenance of the recipes and the odd historical fact.

Mario Batali's Molto Italiano will feature ten soups, thirty antipasti (many vegetarian or vegetable based), forty pasta dishes representing many of the twenty-one regions of Italy, twenty fish and shellfish dishes, twenty chicken dishes, twenty pork or lamb dishes and twenty side dishes, each of which can be served as a light meal. Add twenty desserts and a foundation of basic formation recipes and this book will be the only Italian cooking book needed in the home cook's library.

Publisher: New York : HarperCollins, c2005
ISBN: 9780060734923
0060734922
Characteristics: 522 p. : col. ill

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Miranda5
Apr 11, 2010

Some of the recipes in the book aren't the easiest and that some have obscure ingredients, but from the ones I've tried out to date, I must say the food is absolutely divine. The flavors are matched so well.

Of the ones I tried I cooked the pork roast (black rooster style). The meat was so soft after the 4 or so hours of cooking, the food literally melted in my mouth. Also there is a recipe for veal rolls, with pine nuts and cranberries, that are fried on the bbq--they are delicious. Lastly, a personal favorite (and super easy to make) are the potato fries or wedges.

Overall, it's not an everyday recipe cookbook, but I have yet to go wrong and once in a while I enjoy trying to find the obscure ingredients!

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