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Before digging into any of the dozen-plus featured antipasti, Batali offers several specialty aperitivi, including the refreshing Blood Orange Bellini. Two of Babbo's signature dishes, Mint Love Letters with Spicy Lamb Sausage (little ravioli stuffed with a filling of sweet peas, mint, heavy cream, and Parmigiano-Reggiano) and Beef Cheek Ravioli (so good the book recommends doubling the filling and freezing a batch), are broken down and made more than accessible to the home cook. Other exceptional pasta options include Pumpkin Lune with Butter and Sage (finished with a dusting of Parmigiano-Reggiano and amaretti cookie crumbs) and Gnocchi with Oxtail Ragù (a reinterpretation of a Batali family classic, still served at Salumi, his father's must-visit Seattle shop). Chapters "Mare (From the Sea)" and "Terra e Bosco (From the Earth and Forest)" offer Crispy Black Bass with Endive Marmellata and Saffron Vinaigrette ("'crispy' sells more food than a barrage of adjectives," Batali reveals) and a succulent Osso Buco with Toasted Pine Nut Gremolata. There's a wonderful section on pre-desserts and cheese, and in "Dolci" pastry chef Gina DePalma wraps things up with Maple and Mascarpone Cheesecake, Meyer Lemon Semifreddo, and a tempting cookie plate.
The Babbo Cookbook is a gorgeous affair--nearly every recipe is accompanied by a color photo of the finished dish. Batali is an intelligent and inspiring guide throughout the book, and Babbo co-owner Joseph Bastianich (who cowrote the terrific Vino Italiano with Babbo wine director David Lynch) provides detailed notes on their topnotch table and wine service. Some of the recipes may seem daunting to tentative home cooks (the recipe for Warm Testa with Waxy Potatoes opens with "Place the pig's head in a large pot with water"), but Batali recognizes that readers don't have the benefit of being backed by a kitchen staff and offers tips and modifications to turn out a version of the dish as close as possible to the real deal. Whether you choose to cook your way through one recipe at a time or attempt to turn out an entire tasting menu for a special occasion, Batali's Babbo Cookbook is a keeper--a book you'll turn to again and again. --Brad Thomas Parsons
Copyright 2002 Cahners Business Information, Inc.
I am a true fan of Batali and hesitated buying this book due to the amount of negative and critical comments read. I decided since the book was under a $1, I would go for it. Read morePublished 28 days ago by Deblyn
I bought this book because I enjoy to cooking especially variations on pasta. .I tried two of the pasta recipes and found them very disappointing: the result of one recipe was... Read morePublished 9 months ago by Ethel Goldberg
Already tried a couple of recipes from this book. They were amazing.Published 10 months ago by Winnie
It is one of the best Italian Cook-book that I have read.
The Mint Past with Lamb is amazing.
A gift for my daughter, the restauranteur, who's own BABBO was destroyed . I was happy to find one of her favorite cook books and give it to her in such a speedy manner.Published 18 months ago by Carla stefani
WOULD RECOMMEND THIS SITE, BOOK AND SIGNATURE ARE PERFECT. THE BOOK DOESN'T APPEAR TO HAVE BEEN OPENED OTHER THAN TO SIGN.
GREAT SHIPPING ON THIS ITEM.