The Valentino Cookbook [Hardcover]

Piero Selvaggio (Author), Karen Stabiner (Author), Patricia Williams (Author)

Book Description

Publication Date: March 27, 2001

In 1972, with limited funds and only a modest culinary background, Piero Selvaggio opened a small Italian restaurant in a decidedly unglamorous Santa Monica neighborhood. Now, almost thirty years later, Valentino is consistently hailed as one of the finest restaurants in the Los Angeles area and the nation, and Selvaggio is the consummate host and orchestrator of one of the most sublime dining experiences imaginable. The Valentino Cookbook draws on Selvaggio's extensive experience as a restaurateur, a culinary explorer, and, most of all, a lover of food and wine.

In this charming and generous cookbook, he shares the lessons he has learned in his ever-evolving love affair with fine cuisine. He gives us delightful personal anecdotes and an incredible collection of dishes, ranging from traditional to innovative: Petti di Fagiano Avvolti in Pancetta (Pheasant Breast Wrapped in Pancetta), Filetti di Cervo con Salsa al Melograno (Venison Medallions with Pomegranate Sauce), and other wonderful entrees; an enticing collection of appetizers such as I Car-ciofi Ripieni di Lina (Lina's Stuffed Artichokes) and Gamberoni e Cannellini allíOlio Toscano (Shrimp and White Beans in Tuscan Oil); flavorful soups such as Passato di Verdura (Pureed Vegetable Soup) and Raviolini di Cappone (Small Capon Ravioli in Broth); delicate risottos; pastas as simple as Fusilli con Verdure Forti e Pancetta (Fusilli with Bitter Greens and Pancetta) or as extraordinary as Uovo al Tarufo Dedicato a Nino Bergese (Pasta Stuffed with Eggs, Spinach, and Ricotta, with Shaved Truffles). And an extensive dessert section ranges from an elegant Lemon and Grappa Crostata to the rich, crunchy Croccante Semifreddo.

With each recipe, Selvaggio, the most respected wine expert in the country, includes a selection of sublime wines from budget finds to spectacular bottles for a special occasion. His tasteful pairings enhance each dish, and this show of expertise is one of the most unusual and valuable qualities of The Valentino Cookbook.

Simple or complex, traditional or progressive for Selvaggio, all good cooking is, at heart, very personal: a journey of taste for which the end isn't nearly as important as the fantasias along the way. This wonderful cookbook will help all of us develop a true understanding of taste and refine our appreciation for everything that great dining is all about.

Editorial Reviews

Amazon.com Review

Piero Selvaggio came to the United States from Italy as a teenager, having eaten in only one restaurant in his life--a truck stop near the consulate that issued his family's travel papers. His first job was as a dishwasher in a cafeteria at N.Y.U. Thirty-five years later, Selvaggio's head must be spinning--his restaurants, Valentino in Los Angeles and Las Vegas, and Posto, also in Los Angeles, are considered among the best in the country.

Selvaggio has spent a lifetime learning everything there is to know about Italian food and wine. With subtlety and elegance he mingles homemade Italian with delicate nouvelle style. The results are full-flavored and often breathtaking. Pasta Stuffed with Eggs, Spinach, and Ricotta, with Shaved Truffles is a study in understatement--cut through the ravioli to discover a whole poached egg nestled in the ricotta and spinach mixture. Pumpkin Lasagna is a beautifully simple presentation of pasta, pumpkin, brown butter with fresh sage, and Parmesan; crushed amaretti cookies lend a touch of sweetness. Lamb with Almonds, Walnuts, and Pine Nuts is a twist on a breaded cutlet--the combination of the fragrant, juicy chop with the crunchy aromatic nuts is truly memorable.

A chapter on salads includes Valentino's famous Warm Chicken Salad with Gorgonzola Dressing, and soups include such hearty fare as Cream of Cabbage with Sour Cream. Risotto with Sweet Peppers and Corn is sure to become a favorite, especially if you follow Selvaggio's step-by-step instructions for cooking risotto. Desserts include an easy-to-make, smooth Espresso Chocolate Custard; a mouthwatering Ricotta, Orange, and Chocolate Torte; and even the Panettone di Luciano, a panettone filled with ice cream. While many of Valentino's dishes require elaborate preparation, just as many are quite simple. To help streamline effort in the kitchen, Selvaggio has separated advance and last-minute preparations wherever possible and made a wine recommendation for every dish in the book.

Selvaggio confesses from the beginning that he loves a meal made up of many small dishes. He recommends serving antipasti and small portions of everything else. When you realize that eating his way means you never have to choose, that you really can have it all, his argument is very convincing. --Leora Y. Bloom

From Publishers Weekly

In a wonderfully written introduction, Selvaggio (owner of the Los Angeles restaurants Valentino and Posto and a Las Vegas branch of Valentino) tells of emigrating from Italy to Brooklyn with his family when he was 16. As the young owner of the popular Valentino, Selvaggio feared that the good but limited food he served--along with his charm--would carry him only so far, so when a loyal customer suggested he return to Italy to experience a diversity of authentic Italian food, he was on the next plane. The dishes Selvaggio presents here are a mix of home favorites (Aunt Santina's Stuffed Peppers) and fancier offerings (Tuna Carpaccio with Caper Dressing), with emphasis on the latter. Recipes are clearly explained, and each one is accompanied by a wine recommendation. Selvaggio also thoughtfully includes instructions for preparing certain components ahead of time. Many of these dishes will be familiar to those who have spent the last couple of decades eating in upscale Italian restaurants in the U.S.: Grilled Vegetables with Smoked Mozzarella, Chicken Breast with Artichokes and Lemon, Baked Whole Bass in Sea Salt Crust. Still others, such as the complex Paola's Holiday Pie and Pasta Stuffed with Eggs, Spinach and Ricotta, with Shaved Truffles, are perhaps best left to restaurant kitchens. There is enough here that is new, however, to make followers of la cucina italiana sit up and take notice, including some unusual desserts such as Sweet Ravioli with Cherry Custard Sauce and Salami-Shaped Chocolate with Zabaglione. (On-sale date: Mar. 27)

Copyright 2001 Cahners Business Information, Inc.

See all Editorial Reviews

Product Details

• Hardcover: 320 pages
• Publisher: Villard (March 27, 2001)
• Language: English
• ISBN-10: 0679452427
• ISBN-13: 978-0679452423
• Product Dimensions: 7.5 x 1.1 x 9.4 inches
• Shipping Weight: 1.9 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #590,039 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

9 of 9 people found the following review helpful:

5.0 out of 5 stars The Beauty of Italian Cooking, April 6, 2001

By A Customer

This review is from: The Valentino Cookbook (Hardcover)

Valentino restaurant is a pinnacle of Italian cuisine. It's almost thirty year history, is beautifully depicted in its very own cookbook. However what sets it a part from the thousands of other cookbooks on the market, is its author -Piero Selvaggio. Mr. Selvaggio shares his passion for food and wine, through carefully selected recipes that will turn any meal into an extravagenza. In addition to the recipes his personal life stories and helpful cooking tips make it a pleasure to read and work with. This will me one of the books that I will treasure and use for years to come.

6 of 7 people found the following review helpful:

5.0 out of 5 stars A way to impress, May 9, 2001

By A Customer

This review is from: The Valentino Cookbook (Hardcover)

This book was given to me as a gift, and not only did I create an incredible dinner for my friends and family, but I also loved reading the reflections and stories of the author. This book is absolutely essential in any home!