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Molto Gusto: Easy Italian Cooking Hardcover – April 6, 2010


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Frequently Bought Together

Molto Gusto: Easy Italian Cooking + Molto Italiano: 327 Simple Italian Recipes to Cook at Home + Molto Batali: Simple Family Meals from My Home to Yours
Price for all three: $65.59

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Product Details

  • Hardcover: 272 pages
  • Publisher: Ecco; 1 edition (April 6, 2010)
  • Language: English
  • ISBN-10: 0061924326
  • ISBN-13: 978-0061924323
  • Product Dimensions: 9.4 x 7.6 x 1 inches
  • Shipping Weight: 2 pounds (View shipping rates and policies)
  • Average Customer Review: 3.9 out of 5 stars  See all reviews (40 customer reviews)
  • Amazon Best Sellers Rank: #286,956 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Recipes from Molto Gusto

Summer Caprese Salad
Serves 6

10 ounces fresh mozzarella
1½ pounds assorted ripe tomatoes (choose a combination of colors, types, and sizes), such as Brandywine, purple Cherokee, cherry, pear, peach, and/or Green Zebra
2 tablespoons champagne vinegar
6 tablespoons extra virgin olive oil
1 small bunch basil (Genovese, lemon, Thai, or fino verde), leaves removed, or about 1 cup mixed fresh basil leaves
Maldon or other flaky sea salt

With a sharp knife, cut the mozzarella into ½-inch-thick slices. Transfer to a serving platter, reserving any milky liquid from the cheese in a small cup.

If using cherry or grape tomatoes, cut them in half; reserve the juices. Core the remaining tomatoes and slice them, reserving the juices. Arrange the tomatoes on the cheese.

Whisk the vinegar, reserved tomato juices, any liquid from the mozzarella, and the olive oil together in a small bowl.

Tear the basil leaves over the salad. Pour the vinaigrette over it, sprinkle with salt, and serve.

Spaghetti alla Carbonara
Serves 6

Kosher salt
5 ounces sliced pancetta, cut into ½-inch-wide strips
¼ cup extra virgin olive oil
1 tablespoon coarsely ground black pepper
6 fresh large eggs
1 pound spaghetti
½ cup freshly grated Parmigiano-Reggiano, plus extra for serving
¼ cup grated pecorino romano

Bring 6 quarts of water to a boil in a large pot and add 3 tablespoons kosher salt.

Meanwhile, combine the pancetta and oil in another large pot and cook over medium-high heat until the pancetta has rendered some of its fat and is lightly browned, about 7 minutes. Stir in the pepper and remove from the heat.

Separate the eggs, being careful to keep the yolks intact, putting the whites in a small bowl and the yolks in a shallow dish.

Drop the pasta into the boiling water and cook until just al dente. Drain, reserving cup of the pasta water.

Add the reserved pasta water to the pan¬cetta and bring to a simmer over medium heat. Add the egg whites and cook, whisking furiously, until they are frothy but not set, about 1 minute. Add the pasta, stirring and tossing well to coat. Stir in the cheeses.

Divide the pasta among six bowls, making a nest in the center of each portion. Gently drop an egg yolk into each nest and serve immediately, advising your guests to stir the yolk into the pasta so it will cook. Pass additional grated Parmigiano on the side.

Review

“If you could eat with your eyes, you’d swoon while reading Mario Batali’s MOLTO GUSTO.” (San Francisco Book Review)

“The breadth of vegetable preparations in “Molto Gusto” is infectious. Armed with Batali’s suggestions, it seems, readers could tackle almost any vegetable they bring home.” (Buffalo News (NY))

More About the Author

Mario Batali's world now encompasses three New York City restaurants -- Babbo, Lupa, and Esca -- as well as a wine store, The Italian Wine Merchant. He is the host of Food Networks popular Molto Mario, as well as an upcoming new series, Mario Batalis Italy. He lives in New York City with his wife and two sons.

Customer Reviews

I can't wait to try all the recipes.
S. Hulbert
It was like reading how to make a peanut butter and jelly sandwich.
Aggie's Mom
The pictures are enticing and the recipes are easy and delicious.
AnnazArt

Most Helpful Customer Reviews

47 of 48 people found the following review helpful By George M on April 18, 2010
Format: Hardcover
I've had Molto Italiano for awhile now, and I can honestly say that I don't cook from it that often, because the recipes--while all amazing--just aren't as accessible in terms of ingredients. But Molto Gusto (with its truly beautiful photographs) really lives up to its subtitle and brings the recipes down to the bricks and mortar of Italian. The few pastas and antipasti that I've made from this already were fantastic. Highly recommended!
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27 of 29 people found the following review helpful By Fleur-de-Lisa on April 19, 2010
Format: Hardcover
This is the first Mario Batali book I've ever bought and I'm very impressed with the beautiful looking food. I'm inspired to make almost everything in it. But I've started with the pizza and what a HUGE success that was! The dough was fabulous. I had to track down the "00" flour called for in the recipe at a specialty market, but I'm sure it was worth the extra effort. I'm now a fan of Mario!
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49 of 56 people found the following review helpful By E. Jacobs on April 8, 2010
Format: Hardcover Verified Purchase
I am a pretty good cook, and I have Batali's other cookbooks, so I expected that this might be "too easy" for me--but that's not at all the case! The photographs are beautiful, and the glorious mixture of vegetables and pasta/pizza makes the recipes healthy, as well as simple. I think I may use this book more than his others, in part because it is visually so appealing. That makes me want to try all the recipes!
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19 of 21 people found the following review helpful By Steven A. Peterson TOP 500 REVIEWERVINE VOICE on May 4, 2010
Format: Hardcover Verified Purchase
A nice cookbook--and a different cookbook--from Mario Batali. In his words at the outset (Page 13): "What you will certainly notice quite quickly is that this cookbook is radically different from all the others that I have written in its complete lack of traditional main dishes."

The book is divided into several sections--vegetable antipasti, seafoods and meat antipasti, bruschetta and cheese, insalata (salad), pasta, pizza, and gelato and sorbetto. No super protein dishes here. Photographs are nice and the glossy pages add a richness to the feel of this cookbook. But, it's the recipes that are at the heart of any cookbook, and there are some nice, makeable recipes here.

An example of vegetable antipasti is "Cherry tomatoes with creme fraiche and chives. Ingredients: cherry or grape or pear tomatoes, halved; sherry vinegar; flaky sea salt; creme fraiche; extra virgin olive oil; chive for garnish. Very simple to make and a nice side dish (or starter dish) for a meal. Under salad, a three bean salad. Ingredients: kosher salt, green beans, chick peas, cannellini beans, chopped fresh mint, red wine vinaigrette, and flaky sea salt and coarse black pepper. Again, easy to assemble. I like such salads, and I have penciled in this recipe to try it out. Another salad that intrigues me is "Arugula with Tomato Raisins." Again, pretty straightforward recipe with the promise of a tasty salad.

Pasta? I have made something like this, but Batali's recipe looks like it would have a fuller taste. "Spaghetti with garlic and oil." Ingredients: kosher salt; extra virgin olive oil; garlic cloves; hot red pepper flakes; parsley; spaghetti; Parmigiano-Reggiano cheese. Again, I have made something similar, but this has a few extra "tricks" to it.
Read more ›
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13 of 14 people found the following review helpful By John Catenacci on July 4, 2010
Format: Hardcover Verified Purchase
I grew up in a 100% immigrant Italian family with a sprawling extended family, some near, some further away but not too far - the kind of family who defines entertainment as visiting relatives, never going to restaurants (why? The food and wine was always better in our homes and a whole lot cheaper - and most of all, a lot more fun) and who shared the talent for all talking at once and still taking it all into one's heart.

Not too many years ago, I returned to where my parents were born and spent several weeks in Italy while doing it. Brought me back once again, and more sharply, to what is expressed in this cookbook. More than food. A philosophy for living lightly.

This cook book is a wonderful description of how Italians eat before they become influenced by the American affection for meat. Simple, light, made with the best ingredients available (out of our own garden when the season is right) and completely satisfying........ even more, gratifying.

I am buying many copies of this book for some of my dearest friends who love to cook just to honor their kindnesses to me. I cannot think of a nicer gift.

Thank you, Mario.
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7 of 7 people found the following review helpful By AnnazArt on June 1, 2010
Format: Hardcover
This book is a feast for the eyes as well as the body. The pictures are enticing and the recipes are easy and delicious. Being a vegetarian, I am not able to try them all, but the vegetable ones I have tried are great. I even gave the pizza a go (not being one to like making a yeast bread). I will call it my "practice run" with the dough, as the shape was not the best, but it still tasted great and I will try it again. It was too delicious not to!!!
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9 of 10 people found the following review helpful By Lucie Georgi on April 30, 2010
Format: Hardcover
We have ALL of Mario's cookbooks and we have made practically every recipe from them all. This book is another hit. Beautiful photography, simple, classic Italian recipes. We have made 10 different recipes from this book and they all came out perfect. We love Mario and enjoy eating at his NYC restaurants. His cooking technique is very rustic and clean. My husband is a classically trained chef and is now retired from cooking professionally. This book, like the others, are not only geared toward experienced cooks but for everyday cooks as well. I found it to be clear cut and very easy to use. You rock, Mario. We love everything you do.
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