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5 of 6 people found the following review helpful
on February 29, 2012
This is "the cookbook" I always wanted to find, and didn't even know it. Fabulous recipes, extremely well written, beautiful pictures, I'm so glad I found this book. Thanks to all the reviewers who gave it such stellar grades, you made my day by encouraging me to buy this book.

To the one reviewer who gave this book a "one star," while I share your love of octopi, no one is here to force me to make those dishes, and I likely won't, but as to the remainder of the book, I can't even possibly imagine why one would give this book a "one star" rating. Three stars perhaps if ingredient were hard to find or if the techniques were at times difficult, but "one star!?" Each to his/her own is all I can say as I add my review to the many who already adore this book.

Buy it with confidence, make and serve the dishes with love... "That's all I have to say about that." Forrest Gump.
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5 of 6 people found the following review helpful
on October 31, 2011
After dining in this restaurant several years ago my husband has never forgotten the fantastic meatballs that they serve there. He has searched all over for the recipe and finally he has it. Wanted to wait and give him the book for Xmas but couldn't wait and glad I gave it to him now because he has tried quite a few of the great recipes !
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2 of 2 people found the following review helpful
on April 4, 2012
I LOVE this cookbook. The best thing I have made so far is the Burrata with leeks vinaigrette and mustard breadcrumbs. Mozza is one of my favorite restaurants and the burrata tasted like I was eating Mozza quality food. This cookbook is not for someone who is in a rush, but if you have some extra time on your hands the food is worth it. I don't live in LA anymore, but I can still eat Mozza quality food! I also like Nancy's little stories about each recipe at the top of the page.
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2 of 2 people found the following review helpful
on November 12, 2012
I own way too many cookbooks, from Joy of Cooking to Modernist Cuisine and if I was forced to keep just one to cook out of it would be The Mozza Cookbook. I've made about a dozen of the recipes and each one has been a huge success. More than just the recipes though she gives a lot of commentary on each of the dishes which is also helpful including things like components that can be made ahead. Easy two thumbs up
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4 of 5 people found the following review helpful
on November 19, 2011
I have just finished eating the fennel sausage pizza, and it was fabulous! The crust is amazing, chewy , tasty, the flavors of the pizza combined are so unique and just so darn good. Do not skip the fennel pollen as this is what takes it from very good to great. I am really impressed, it did take some work to make the dough, and combine everything, but it was well worth it.Great recipe, great book.
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2 of 2 people found the following review helpful
on December 12, 2012
One of the BEST cookbooks I have. Therer is a pizza crust recipe that beats out anything I have ever put in my mouth! Simply delicious. Thin-crusty and chewy on the inside. It is perfection. It takes a few hours, well several, to make and let rise etc. BUT so worth it.
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3 of 4 people found the following review helpful
In my opinion, Nancy Silverton's culinary talent is unassailable. I have never had a meal at any of her restaurants that was anything but perfect. So when I had dinner at Mozza Osteria not long ago, I knew I had to get this book. I am not disappointed. The gorgeous photos of the many of the dishes perfectly convey the focus on flavor and presentation that make dining at Mozza such a wonderful experience.

As with any restaurant cookbook, there are recipes here that I will probably never make because of the many steps involved in the preparation. However, there are many, many more recipes in this book that are within the reach of home cooks and kitchens than almost any other restaurant cookbook I own. The pizzas are relatively simple, and explode with flavor, and many of the entree recipes include the side dish in the preparation. Wine pairings are included for most recipes.

As always, the success of the recipes here relies on the ingredients, a point which Silverton stresses again and again. Some of the ingredients are hard to find, but worth seeking out for the best results. In that regard, the Mozzarella Bar recipes prove to be the most challenging in the book, even though they are among the easiest. I have tried too many brands of burrata to count, most of which I have discarded after one bite. I personally would not bother to make the burrata recipes unless I could get it from one of Silverton's recommended suppliers, Gioia. To do otherwise would yield disappointing results no matter what the other ingredients are.

I don't have a problem, as one reviewer does, with the substituted pizza dough. Silverton explains the reason why, and as a long-time fan of her LaBrea Bakery breads and baked goods, I accept the reason for the substitution.

I highly recommend this book for the recipes and as a lasting souvenir of the all too ephemeral experience of having dinner at Mozza.
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3 of 4 people found the following review helpful
on February 16, 2012
I am a big fan of Ms. Silverton's restaurants, Mozza and La Brea Bakery. I can't believe she gives away some of her best recipes! Among my favorites are the caprese and pizza recipes. These are not beginner recipes, but they are not impossible to follow, and she doesn't ask for exotic ingredients for shock value-- each ingredient really contributes to the recipe. While I can't go to Mozza as often as I would like, Ms. Silverton's book allows me to get a taste of her wonderful food in my home. She also includes suggested wine parings with the dishes, making entertaining much easier. I can't wait for her next cookbook.
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1 of 1 people found the following review helpful
My wife and I got this cookbook for our son who is a world traveler and someone who loves to eat and to cook. He speaks highly of this book. I thought the quality is superb. I recommend to anyone.
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on March 24, 2013
I got this cookbook for my wife after our last time eating there a few weeks ago. I've never purchased a cookbook by Nancy Silverton so I was a little concerned that it might not live up to the caliber of the restaurant, well I am happy to say that I had nothing to worry about. The first dinner my wife made out of recipies from this cookbook was almost as good as going to Mozza and I can't wait to try more of them. One of the challenges with gourmet cookbooks sometimes is that they include ingredients that are impossible to find at your local supermarket, but not this one. Sure you might have to go to Whole Foods for some of the ingredients, but it's definitely worth the extra trip. I would highly recommend this cookbook to anyone who enjoys italian food and would like a more gourmet flair to their next italian meal.
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