The owner and culinary advisor for the famous Mezzaluna restaurants, our nation's best-known trattorias, shares the secrets behind his acclaimed seasonal Italian fare. This cookbook embodies Italian food at its best--light, uncomplicated, and full of fresh flavor. Black-and-white photographs.
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Editorial Reviews
From Booklist
Despite the surfeit of books on Italian cuisine, there are some fresh, innovative ideas contained in this one, mainly in the form of casual recipes. Promoted are such regional specialties as Piedmontese veal tartare, insalate Pantesca (with a mix of tuna, potatoes, capers, onions, and tomatoes), carpaccios in many forms, pastas with unusual sauces, pesto and pignoli nuts pizza, and a highly flavored espresso pudding. The emphasis is on fresh ingredients; most of the recipes are quick and convenient. Barbara Jacobs
Review
Over 100 recipes for seasonal pastas and pizzas from Bozzi's Mezzaluna restaurant provide a fine range of unusual dishes without the conventional 'main course' approach. Use these dishes individually for light suppers or as side dish accompaniments: from Potato, Tuna, Caper, Onion and Tomato Salad to Venetian Shrimp and White Beans, this packs in many delights. -- Midwest Book Review
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0 of 1 people found the following review helpful:
4.0 out of 5 stars
Mezzalunas,
This review is from: The Mezzaluna Cookbook: The Famed Restaurant's Best-Loved Recipes for Seasonal Pastas (Hardcover)
Product not exactly what I was seeking, but a very nice cookbook. Lots of recipes that sound good, and prepare in a timely manner. Maybe if I had read the information in more detail, I would have known what it was.
Book arrived on date informed and arrived in very good condition.
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