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The Mozza Cookbook: Recipes from Los Angeles's Favorite Italian Restaurant and Pizzeria Kindle Edition

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Length: 368 pages Word Wise: Enabled Enhanced Typesetting: Enabled
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Editorial Reviews


“This cookbook is freaking awesome. Silverton truly wants to share what she knows with her pupils. Usually, that knowledge is passed on to her restaurant chefs and cooks. But with The Mozza Cookbook, for a brief moment, it gets to be us.” —Jenn Garbee, LA Weekly
“ . . . filled with beautiful rustic food photography and all the staple recipes.” —Kat Odell, Eater Los Angeles

“I was struck by how fully and faithfully a chef's personality can translate from restaurant to page. [The book’s] lavish presentation of unusually lovely photographs seemed just right. Silverton takes full advantage of California's vivid produce. Her book, like her menus, casts the universe as a luxurious garden. . . . lyrical and nurturing.” —Frank Bruni, Food and Wine

About the Author

Nancy Silverton is the co-owner of Osteria Mozza, Pizzeria Mozza, and Mozza2Go in Los Angeles, where she makes her home. She is the founder of the La Brea Bakery and formerly owned and operated Campanile (recipient of the 2001 James Beard Award for Best Restaurant). She is the author of A Twist of the Wrist, Nancy Silverton’s Sandwich Book, Nancy Silverton’s Pastries from the La Brea Bakery (recipient of a 2000 Food & Wine Best Cookbook Award), Nancy Silverton’s Breads from the La Brea Bakery, and Desserts. She has three children.

Matt Molina, a graduate of the Los Angeles Culinary Institute, began his career with Nancy Silverton at Campanile in Los Angeles. After six years, he went on to train at Del Posto in New York City in preparation for his role as executive chef of Pizzeria Mozza and Osteria Mozza. At both restaurants, Matt has received three stars from the Los Angeles Times and in 2008 he garnered Osteria Mozza a Michelin star. Matt has been nominated for Rising Star Chef, Best Chef Pacific, and Best New Restaurant at Osteria Mozza by the James Beard Foundation.

Carolynn Carreño is a James Beard Award–winning journalist and the coauthor of several cookbooks, including Eat Me (with Kenny Shopsin), A Twist of the Wrist (with Nancy Silverton), Fresh Every Day and Sara Foster’s Casual Cooking (with Sara Foster), 100 Ways to Be Pasta (with Wanda and Giovanna Tornabene), and Once Upon a Tart (with Frank Mentesana and Jerome Audureau). She lives in Los Angeles and New York.

Product Details

  • File Size: 25705 KB
  • Print Length: 368 pages
  • Publisher: Knopf (September 27, 2011)
  • Publication Date: September 27, 2011
  • Sold by: Random House LLC
  • Language: English
  • ASIN: B004G8P2NW
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Enabled
  • Lending: Not Enabled
  • Enhanced Typesetting: Enabled
  • Amazon Best Sellers Rank: #334,401 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

Most Helpful Customer Reviews

103 of 107 people found the following review helpful By david on September 29, 2011
Format: Hardcover Verified Purchase
I'm extremely impressed with the book. First, I live in LA and am a huge fan of both Pizzeria Mozza and Osteria Mozza, so I already know I like most of the recipes. Second, I appreciate the fact that these recipes are truly different (sometimes in subtle ways) than the 'standard' versions of the dishes presented. Example: the meatballs. Mozza has wonderful meatballs, and you could spend a lot of time trying to figure out what is special about them. It turns out that the answer is quite simple: they contain no beef, but they do contain ground pancetta, so the meats are veal, pork, and pancetta. This may not sound like a big difference, but I strongly recommend trying the recipe and promise that you will have a hard time going back to regular meatballs. Third, I like the intellectual honesty of the book. Example: the Torta Della Nonna contains three cheeses, Philadelphia Cream Cheese, Coach Farms Goat Cheese, and mascarpone. This is a very non-traditional combination, but most important, it is exactly the kind of thing done in a restaurant kitchen (ie combining commodity cheese like Philadelphia with high end Goat Cheese) that most of the time no one would admit to in a book. How many times have I bought a restaurant cookbook where it is glaringly obvious the recipes bear no resemblance to what is actually done in the restaurant? Not so with this one. The exceptions, where they exist, are well specified. Fourth, these are simple recipes that pretty much anyone with a moderate level of cooking experience could make (possibly with some artistic license, for example not making the pasta by hand as it's recommended), but ones that have enough twists and changes in them that an experienced chef is sure to learn some exciting new flavor combinations.Read more ›
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42 of 47 people found the following review helpful By Nancy H. on October 1, 2011
Format: Hardcover Verified Purchase
I've owned this book for 2 days and have made 7 recipes. I am in awe!!!! I own more than 100 cookbooks and this is the best book I have ever used and yes, I have other Nancy Silverton books). This book enabled me to put a meal on the table that I couldn't believe I made. Thank you for sharing. The best cookbook ever!!!
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50 of 60 people found the following review helpful By MortyGoldstein on September 28, 2011
Format: Hardcover
Yes, I do realize that is a mighty bold headline, but after 30 years of collecting cookbooks, this really is one of the best I have even come across. The reasons are many. First of all, having died at Pizzeria and Osteria Mozza several times, I know first hand how simply delicious the food is and I was chomping like Seabiscuit to try them in my own kitchen. I have already made a dozen dishes for the book and they all were smash hits with my friends and family. . The recipes are written in such a precise manner that if anyone follows them correctly they will be in for a treat. The photos are mouthwatering as well.

One of the things that sets the book apart is the writing in the book itself. Written by James Beard award-winning writer Carolyn Carreno, the notes on top of the recipes bring a human touch to each dish. This is not simply a cookbook, but rather a superb book with recipes. Carreno goes to the soul of both the restaurants and Nancy Silverton herself. Even if I didn't cook a lot at home, I would by the book just for the story of Mozza.

I realize this is a very glowing review but I want to assure you I AM NOT RELATED to Silverton or Carreno or chefs Matt Molina and Chris Feldmeier
I just really liked the book and wanted to let people know. Morty Goldstein, Grape Street, Watts California
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13 of 15 people found the following review helpful By allen stewart on October 26, 2011
Format: Hardcover Verified Purchase
I will make this short and sweet since I initially bought this book to see if this Meatball recipe was what I was looking for. I have tried making a certain type of meatball for around 15 years now and have not until this book found one that I really liked. I like the A-16's meatballs flavor but it did not have the texture I was looking for. I went to A-16 in San Fran for Meatball monday and although it was good it was not what I was looking for. I want a meatball with a certain texture is the biggest thing aide from flavor. I want to cut into the meatball and have it hold up structurally perfect and not fall apart. When I saw that the protein components of this meatball were ground Veal and Pork shoulder I was intrigued right away. I have never made a meatball with these two meats solely. Most meatball recipe have you adding either pork and ground chuck or pork,ground chuck and veal. Well I can now saw I have found my meatball. I can see why this meatball is the favorite antipasti on the menu at Mozza. Thank you Nancy. I look forward to trying out Pizzeria Mozza sometime soon.
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12 of 14 people found the following review helpful By Polly Bee on October 13, 2011
Format: Hardcover Verified Purchase
I was so excited to receive this cookbook in the shipment last week. I love Amazon handling the shipment. Just in time to learn more about the Italian cuisines. It is very obvious that Nancy and her dear Chef colleagues have put a lot of work into making sure that the ingredients are readily available close to us and recipes tested, even adjusted so that they will turn out great at our / my home kitchen. The first thing I tried was the pizza dough. How excited I was and still am about the formula. The pizza turned out beyond my expectation - crust is chewy and crispy and flavorful, and I even consider it 'healthy'. Check out the recipe yourself, and you know what I mean. The next recipe I dove into is the Arancine alla Bolognese (Suppli al Telefono). There is a long story behind my excitement about this, but I was thrilled to find it and made it successfully following the instruction in the cookbook. I am not an Italian and most of my childhood food favorites are in the categories of Japanese, Chinese, Vietnamese, and French. But making this Arancine successfully has fulfilled my promise I made when I was five-years-old. I highly recommend this cookbook to all the foodie enthusiasts, new in cooking or seasoned, to try the nouveau Italian cuisine the American way. I hope Nancy would not mind me saying that.
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