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Bottega: Bold Italian Flavors from the Heart of California's Wine Country Hardcover – September 29, 2010


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Product Details

  • Hardcover: 224 pages
  • Publisher: Chronicle Books; First Edition edition (September 29, 2010)
  • Language: English
  • ISBN-10: 0811875393
  • ISBN-13: 978-0811875394
  • Product Dimensions: 9.5 x 1.8 x 12.2 inches
  • Shipping Weight: 3.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (19 customer reviews)
  • Amazon Best Sellers Rank: #88,972 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Starred Review. Chiarello, author of six cookbooks and chef/owner of Napa Valley's acclaimed Bottega restaurant, brings his culinary creations to the masses in this vibrant and alluring collection. Chiarello shares not only a wealth of appealing recipes but also his cooking philosophy, believing that cooking is craft and home cooks can replicate the quality of his dishes through practice. He advocates starting with a well-stocked pantry of staples, with recipes for stocks, oils, crème fraîche, and duck prosciutto. He includes mouthwatering snacks and antipasti such as a bruschetta trio, green eggs and ham, and torn figs and burrata cheese. His potato gnocchi ravioli with egg yolk and sage brown butter is worth the price of the book alone. He also provides appetizing soups and salads, fish and shellfish, and side dishes. While he includes numerous tempting meat and poultry dishes, Chiarello's pork offerings are especially notable, particularly the crispy roasted pork shanks and whole-roasted pig porchetta. Stunning with more than 120 photographs, the book also provides a useful chapter on libations, which contains recipes for lavender limoncello, among others. Home cooks will appreciate Chiarello's clear, concise instructions and wide array of dishes that will whet any appetite. (Nov.) (c)
(c) Copyright PWxyz, LLC. All rights reserved.

Review

Bottega's pages are filled with vivid recipes not shy in flavor or seasoning. This is bold Italian food graced with refinement and white-tablecloth-restaurant techniques. It's proof why Chiarello is one of California's most popular chefs. -- Houston Chronicle, Best Cookbooks of 2010

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Customer Reviews

4.8 out of 5 stars
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Beautiful man...beautiful talent!
Nancy Brown
The author believes that you can learn to master these recipes.
Richad of Connecticut
It has great recipes and is illustrated nicely.
sis

Most Helpful Customer Reviews

30 of 30 people found the following review helpful By Jonathan on September 28, 2010
Format: Hardcover
I dined at Bottega last month and had the most incredible meal of my life. I had the best version of four dishes that I have ever had: caprese salad with balsamic caviar, short ribs, duck confit, and pork belly. They were all mind-blowing. All but the pork belly are in this cookbook. He more than makes up for it though with a spectacular roasted suckling pig recipe which the book calls the "7 O'clock pig" because they run out by that time every time they run it on special. This may not be a cookbook for the beginner, but it isn't that difficult for a foodie home cook, besides it is coffee-table quality. The directions are precise and he adds anecdotes throughout. The pages are glossy and colorful.I have about 200 cookbooks, most on technique or celebrity chefs and this one is already in my top 5. It is that good. Chiarello's passion for food comes out on every page. I am very thankful that he is sharing his secrets for the food that I know first hand is incredible. If you enjoy cooking all afternoon and wowing your friends at a dinner party, you will love this book.

edit: You can now "Look Inside" this book. Check out his Introduction then peruse the Index. This should get your juices flowing.
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Format: Hardcover
If you are considering the purchase of this book it is usually because you are a cook yourself and you already own several cook books, and maybe more than that. I have perused hundreds of cook books, and own several dozen. Like yourself, I enjoy cooking, and I enjoy knowing how to cook. It helps to ground me as a human being. We probably separate our cook books into different classes. There are those books that are written by celebrity chefs, others by acknowledged culinary masters who are not as famous, but this one in my opinion is in a league all its own.

Very simply - this book is EXTRAORDINARY

Master chef Michael Chiarello has chosen to take us on a journey through the creation of Napa Valley's exquisite restaurant BOTTEGA. He has thought through the experience of the cook book as no other chef has taken the time to. What he has done is unique and very much worthy of both admiration and emulation. I sensed it the moment I read a small print dedication to his mother where he promises to work less, and that he misses her, and that she lives in the fabric of his spirit, and everything he touches. These are not just words from his mind, but an outpouring of affection from his heart and soul. It was apparent immediately that the rest of the book would follow suit, and so it does.
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10 of 12 people found the following review helpful By K. Lovejoy on November 15, 2010
Format: Hardcover Verified Purchase
I'm a great fan of Michael Chiarello, and have all of his cookbooks going back to his first ones. This is a great read and sounds exactly like him for those who watched Top Chef Masters. However, don't plan on cooking many things at home as it is restaurant fare...but beautifully done.
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3 of 3 people found the following review helpful By Midwest Book Review on December 10, 2010
Format: Hardcover
A little wine can go a long way in making something exquisite. "Michael Chiarello's Bottega: Bold Italian Flavors from the Heart of California's Wine Country" is a collection of recipes from Michael Chiarello, presenting his blend on Italian cuisine taking from the best of California and his own ideas. Presenting his principles for a good meal as well as plenty of easy instructions and full color photos, dishes that are presented range from Chicken Wings Agrodolce, Calabrian Wedding Soup, Grilled Swordfish, and much more. He also presents the history that made his Bottega restaurant so famous. "Michael Chiarello's Bottega" is a fine read with a lot to inspire the everyday chef to make something truly magnificent for their next meal.
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3 of 3 people found the following review helpful By Kristina Lewis on December 16, 2010
Format: Hardcover Verified Purchase
I bought this cookbook for my husband, and he loves it. He wants to perfect the polenta. It is a challenging cookbook, and takes practice to recreate the dishes at the "Bottega level." However, it is worth it if you appreciate complex full-flavored meals. After you eat at Bottega, you will want this cookbook.
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16 of 23 people found the following review helpful By M. Renee Handelsman on October 21, 2010
Format: Hardcover
First of all, let me say that I am a huge fan of Michael Chiarello's restaurants and his cookbooks, I have all of them and have had great success cooking with them. We recently ate at Bottega and had a wonderful meal. I couldn't wait to get my hands on the cookbook. Secondly, I have a very large collection of cookbooks and am a very good home cook, have had some training at the CIA and am not afraid to tackle difficult recipes and techniques. I have tried several of the recipes and they have fallen flat. I will continue to try some of the recipes because I am a fan and hope that I am more successful.
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Format: Kindle Edition Verified Purchase
Michael not only provides some great recipes, but his restaurant stories are equally nice. It was a very good read.
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Format: Kindle Edition Verified Purchase
After dining at Bottega twice I was compelled to buy this book. I have only looked it over so far and it is well written. I like Michael Chiarello and his cooking style. I love his explanations and history of the dishes. Because this is a restaurant cookbook some of the dishes are pretty elaborate and not something a home cook might make for a weeknight dinner but they are great for inspiration. I am sure this will be a favorite of mine.
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