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Molto Italiano: 327 Simple Italian Recipes to Cook at Home Hardcover – May 3, 2005
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About the Author
Mario Batali is the James Beard Award-winning author of eight cookbooks, including Molto Batali, Molto Gusto, Molto Italiano, and Spain...A Culinary Road Trip, as well as the app Mario Batali Cooks! With a host of television shows to his name; fifteen restaurants; and Eataly, a fifty-thouasand-square-foot Italian marketplace in New York City's Flatiron District that he co-owns with his partner, Joe Bastianich, Mario Batali is one of the most recognized and most respected chefs working in America today. Mario splits his time between New York City's Greenwich Village and northern Michigan with his wife and their two sons.
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Top Customer Reviews
Mario states that his cooking, and these recipes, are all based on Italian home cooking and repeats his often stated belief that in Italy, no one thinks the best cooking is done in restaurantes. Everyone believes the best cooking is done at their aunt's house or Nonna's house or at the house of the matriarch living down the street above the market. No one goes to a restaurant to get superior meals; they simply go to celebrate so Mama and Nonna don't have to cook. I have been hearing this claim for years on `Molto Mario', and it finally dawned on me the implication this has for all the Italian restaurant cookbooks out there, including Mario's own `Babbo Cookbook'. In strong contrast to cooking in `the F country' where an important difference is made between `haute cuisine' (Paul Bocuse, Joel Robuchon, et al), `cuisine bourgeoisie' ' (Julia Child, Richard Olney) and `cuisine provincial' (Elizabeth David, Patricia Wells), Italy has its regional home cooking and approximations to it done in restaurante, trattoria, osteria, and enotecas.
I am really happy to see this book devoted almost exclusively to RECIPES.Read more ›
To put this review into perspective for you, it is written by a serious student of cooking that has been actively studying food on their own for 25 years. I have been focusing on Italian food for the last 10 years. My favorite cookbook is "The Professional Chef" by the Culinary Institute of America.
Each trip my husband and I take to Italy we find new dishes to love that we want to recreate at home. With Mario's book you can bring your vacation home to your own kitchen. His directions are extremely easy to follow, dare I say they appear to be foolproof.
My husband loves to look at the glossy pictures in the book and pick out dinner. If you like to see pictures of the finished dishes this book has plenty of pictures to satisfy that desire.
I use this cookbook on a weekly basis and have been pleased with every recipe that I have tried. Mario's recipe for Osso Buco (page 363) is worth the price of the book alone. My husband loves the Chocolate Hazelnut fritters (page 477). I believe that there is something for everyone in this book.
If you are looking to expand your Italian cookbook library, take a look at the "Harry's Bar Cookbook". It is written by the owner of the famous bar in Venice, and is a fabulous addition to any cookbook library for those that love authentic Italian food.
You cannot go wrong with this book if you love serious Italian food. This is one of the most used books in my cookbook collection. Even with 500 cookbooks to choose from I frequently find myself reaching for this book. Unlike other cookbooks, this one obviously had all its recipes tested many times. I have made more than 50% of the recipes in this book and everyone has turned out well. Kudos to Mario for a fantastic effort and an exceptional end result.
Here that is crescendoed with his offering us a collection of his favorites collected not only from Italy but also here in US and from TV and his home experimentation.
To me, reading the Intro is the very best part of any good cookbook and Batali is one of the best to read. Here one learns of what the following recipe collection will be about and how to best experience what the chef would want for us.
He begs us to spend more time on shopping, and this statement says it well: "Ninety percent of the success of your meal has already been determined when the food has been packed into your car at the grocery store or farmers' market." How true one learns, so shop for the best in your area!
Further he makes the case well for home cooking becoming the pinnacle of our dining experiences as well, not dining out at restuarants. The coming together to share great food and wine is his goal and he achieves it. He begins with Italian wine primer by David Lynch, which is well done.
Nearly 500 pages of recipes packed with info about ingredient, technique and serving suggests are here, along with interspersed gorgeous color photos. Try some of these: Cauliflower Pancakes;Savory Chestnut Custard; Pancetta-Wrapped Racicchio; Onion Soup Emilia-Romagna Style; St.Read more ›
Most Recent Customer Reviews
I will never be able to prepare all the fine recipes in this book but I love reading them!Published 13 days ago by josie
great heavy duty book. Full of hundreds of authentic recipes.Published 29 days ago by Fred S Hudson Jr
Good enough, however most of the recipes I would not classify as 'simple' either in the ingredients or preparation.Published 1 month ago by Joan
Love to eat with Mario @ Babbo and other fine restaurants....now I have some recipes!Published 1 month ago by Harry Kasanow
I have had this book for 4-5 years and when I moved, I packed it a box that I now can not find. I know it has to be somewhere in one of the unopened boxes; but I needed it back in... Read morePublished 4 months ago by Deblyn