Customer Reviews

Italian Grill

5 star:		(18)
4 star:		(5)
3 star:		(3)
2 star:		(0)
1 star:		(1)

 

 

After a week or so with Mario Batali's "Italian Grill", I can give you a good rule of thumb: Everything he says involving a piastra (or which might possibly involve a piastra) is dead on. Everything he says otherwise you should seriously question in regard to cooking times/temperatures.

When Mario says to make the piastra HOT, he means it. When there are recipes like the thick onion slices with lemon thyme, that presumably could be cooked on the piastra even though it isn't mentioned in the recipe, they should be cooked hot hot HOT on the piastra. When you follow his prep and his timings on these recipes, you will find yourself in Italian grill nirvana. Every time.

But when there are rotisserie or grill recipes such as the 3-inch-thick ribeye, you should assume that Mario has tested on a grill that has the approximate power of an Easy Bake Oven, for those of you old enough to remember that toy.

My grill is no great shakes -- a 2002 Weber Genesis. Most steakophiles would scoff at its meager grilling power; commercial steak grills are 1100-1300F; I'm lucky if I can get mine to 550F after a week of preheating. Yet Mario says to take a room-temp 3-inch-thick ribeye and cook it over a hot grill on the hottest part of the grill for 10-12 minutes before even turning it. Are you kidding me? I cooked mine for 4 minutes a side to develop a crispy crunchy crust, then put it vertically on its t-bone for the next 30 minutes on indirect medium to get it to 120F internal temp. Even with only 4 minutes per side on direct high heat, the outside was crunchy and barely edible.

Same for the rotisserie duck I did today on indirect medium heat. Mario says 1.25 - 1.75 hours for a 4-4.5 lb. duck. My 5.25-lb. duck cooked in exactly one hour; I didn't even get a chance to apply the second coat of glaze because it was already done the first time I checked it! The skin, far from being crisp as advertised, was flabby in most places because it was cooked too fast to let the fat melt off in time.

So get the piastra. Even though my first one cracked all the way through on first use even though oiled on both sides; it had visible hairline cracks on the ridged side when I got it. The replacement so far appears pristine, and DAMN but it does a great job once you really get it really hot! But for recipes in the book that obviously make no sense on the piastra, imagine that the directions are given for a grill that has half the power that yours has. Then you'll be fine.

Mario definitely is passionate about bringing Italian cusine to our midst and he certainly has captivated much of us through his tv, cookbooks and restaurants. Here he piles on with grilling Italian.

It is not what most of us Americans are into on the grill, with BBQ sauces and glazes, etc. Italians are more about clean, natural flavors with light marinades. Batali admits that this is not all pure Italian grill recipes, but authentic shaped and massaged through his culinary prism. I think the results are spectacular and luscious and fun and you might also.

I came across this work watching the Borders kitchen interview with Andrea (Immer) Robinson, and they did three dishes which made me purchase this. I've tried them so far, and if they are promise of the rest of the collection, this is just outstanding resource for us grillers.

Think of Radicchio in Pancetta with Pears and Balsamic. You'll understand Italian grilling by this one. Bitterness of radicchio sweetened by charring and fat of pancetta with sweetness of pears and balsamic. Exquisite beyond description and so easy to do!

Have had off-and-on success with zucchini, so his Marinated Zucchini with Ricotta and Botarga is winner. Ricotta stacks with oil are surrounded by marinated, grilled zucchini slices which have been marinated in spicy EVOO. Grated bottarga (new ingredient for me, but found at my gourmet supply store) was exceptional, but knocked out with mint and serrano chilies.

Last of the three is killer: Spicy Black-Pepper Coated Drumsticks. Two stage cooking is the trick with non-Italian buttermilk marinade spiced up with Tabasco chipotle hot sauce and fennel, served with "wowzer" dipping sauce of Gorgonzola with red wine vinegar and oil. This as Andrea said upon tasting where we got term "finger lickin' good."

Anxious to try some others,in fact many here, such as: Sea Scallops Alla Caprese; Waxy Potatoes in Chianti Vinegar; Pork Shoulder Braciole; Spit-Roasted Duck with Orange and Rosemary.

There are no desserts, since this is unItalian. But there is great and thorough 'Ingredients' section as well as sources and truly nice 4-color photos.

One to buy, use and give as gifts.

So far, every recipe I have tried has been great. I LOVE the fact that there are plenty of non-meat recipes. Don't get me wrong. I love meat, but I have friends who have grilling parties. This lets me bring alternative dishes that aren't the same old thing.

My typical M.O. is to put bookmarks on the main recipes I want to try. With Italian Grill, there were so many recipes I want to try, that I didn't even bother.

Definitely will be using this for tailgating.

I am cooking my way through this book. So far everything I've made has turned out perfectly. Mario knows how to construct a recipie that lets the food shine through. Recommend this highly to everyone who wants a solid go-to reference to making excellent food.

I have probably been influential in the purchase of four of these books because people were so enamored of the food cooked from the book. For me he made pizza possible. And the vegetable chapter could have been tripled they are so good. This summer I am putting my old, unused, cast iron griddle to work on the bbq.

You know it's a different kind of grilling book when it includes a recipe for homemade ricotta. The grill recipes are unusual, relatively easy, and the ones I have tried so far have been delicious--from the ribs to the chicken legs with fennel and blue cheese sauce to zucchini with the aforementioned ricotta. And yes, that is Mario's kickass barbecue sauce dripped on one of the pages of my copy!

Mario Batali is undoubtedly one of the best teachers around. His shows overflow with hints, comments, facts and tidbits of his worldwide travels. Molto Mario is probably the best food show (for serious cooks) on the tube. So it was with great anticipation that I purchased this book on grilling. I noted immediately the "simplistic" approach he took to almost every recipe. We are presented with approachable food with excellent tastes prepared in the most basic of ways.

Echoing the sentiments and comments of other reviewers, I note that the recipes are not difficult; they do not call upon years of academic lore nor do they demand a Frenchlike technique. Instead, one starts - as Mario reiterates - with the freshest ingredients and used them in the most delectable manner. Grilling is indeed my favorite style of cooking. I fix paellas, fruit, fish and all manner of vegetables and meats on my gas grill and yes, I do know what Mario means when he talks about a "fifth element" of cooking, that almost undefinable taste one derives from the grill.

His hints throughout (DON'T TURN - LOL) are probably better than the recipes and the pictures are sheer perfection. Once again, start with a stocked pantry, fresh veggies and good meat, follow the instructions and you can't go wrong.

Packed with easy grilling recipes and a focus on smoky Italian food, along with some sixty color photos, ITALIAN GRILL packs in details on equipment, grilling techniques, and recipes alike, features appetizers, pizzas, fish and vegetables as well as the usual grilled meats, and provides unusual regional Italian dishes as well, such as Octopus and Warm Potato Salad. Color photos by Beatriz da Costa pack interest and vibrant color into an outstanding collection highly recommended for any library strong in either grilling or Italian cookbooks.

Diane C. Donovan
California Bookwatch

Have only tried about 4 recipes so far, but everything turned out perfect. The best grill book I've ever seen-food simple to prepare with easy to find ingredients and very Italian!!

In the introduction to this book, Mr Batali tells us that the words 'Italian' and 'Grilling' go together like the verse and refrain in a McCartney/Lennon love song. I have to say, though, that I have never regarded this form of cooking as being an especial feature of Italian cuisine and, indeed, very few of the Italian cookbooks I have read have placed much emphasis on it. I rather think that Mr Batali has projected his own interest in the American BBQ tradition onto his love of the cuisine of his heritage and I think this is borne out by the fact that, later in the introduction, he admits that the recipes he offers are 'not one hundred percent Italian'. Form me, personally, this made the book less interesting... I was expecting an examination of traditional Italian recipes rather than just a bunch of recipes that Mr Batali likes and has created to be 'Italian-ish'. To be fair, many of the recipes are very nice and I will be trying quite a few, but I think the title is just a bit misleading.