Sure to excite lovers of the best Italian cooking, Mario Batali Simple Italian Food: Recipes from My Two Villages reenvisions classic home cucina with enticing results. Batali, known to fans as "Molto Mario" from his Television Food Network shows, and as chef-owner of Manhattan's much-loved Po and Babbo restaurants, presents nearly 250 of his favorite recipes, traditional and innovative, for delectable salads, pastas, grilled specialties, ragus, and desserts, among others. The collection, inspired by the cooking of Borgo Cappene, a hillside village in northern Italy, and Greenwich Village, where Batali culls exemplary ingredients for his restaurants, reflects Batali's commitment to simple cooking--impeccable ingredients sensibly combined and properly prepared. Cooks seeking deeply flavored, smartly presented dishes will embrace Batali's recipes for everyday meals and for entertaining.
Arranged by courses, antipasti through formaggi and dolci (cheese and sweets), the uncomplicated dishes include White Bean Bruschetta with Grilled Radicchio Salad, Baked Lasagna with Asparagus and Pesto, and Roasted Porgy with Peas, Garlic, Scallions and Mint. Gorgonzola with Spiced Walnuts and Port Wine Syrup with fresh fruit would make a lovely conclusion to any dinner. Throughout, Batali provides advice on dish preparation; there are 32 pages of color photos and dozens of black-and-white shots of life in Batali's two villages. Batali's reliance on the best ingredients simply prepared, rather than on fussy restaurant techniques, places his dishes squarely in the realm of home cooks. They'll find his book a keeper. --Arthur Boehm
New Yorkers have long appreciated Batali's Po Restaurant, and fans of his cable television cooking show have come to respect his no-nonsense approach to teaching classic Italian cooking. Batali emphasizes the essentials of regional Italian cooking, carefully noting the similarities and differences as one travels from one ancient province to another. His pasta dishes come in true Italian style, heavy on the pasta itself, light on the sauce. Seafoods shine as main courses, and Batali's insistence that the famed fish stew cioppino actually originated in Liguria will no doubt offend San Franciscans, who have long claimed it as their own. Meat dishes waste nothing and make efficient use of all parts of the animals, including organs and feet. Although many of the vegetable dishes have some meat garnishes, there are plenty of recipes that will satisfy pure vegetarians, too. Mark KnoblauchSee all Editorial Reviews
Recipes are great but cover arrived dirty . Something was stuck to the front and a tiny tear on the cover.Published 7 months ago by DL Joe
Use this book so much that it fell apart and I had to buy another one.Published 9 months ago by Linda Mac
I have several of Mario's cookbooks but this is my go to when I want to make something simple. I have tried quite a few of the recipes and the dishes turn out as Mario describes. Read morePublished 16 months ago by annabella 88
Love Mario - his ingredients are easy to find and they are simple to make but ooooh sooo delicious to the palate.Published 19 months ago by peggie
I WANTED SOMETHING MORE THAN SPAGHETTI AND MEATBALLS AND THIS IS WHAT I WAS LOOKING FOR. MARIO DELIVERED AND HOW!Published 19 months ago by Bob Cikanek
I love Mario Batali, he's my favorite TV chef, and I'm pissed because my cable company changed the package I had so now if I want the Cooking Channel (which still plays reruns of... Read morePublished on August 5, 2013 by Jason
I have "loved" two copies of this book to death with dog eared pages and tomato stains.
Now on my third copy. My kitchen wlll never be without it.