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The Mozza Cookbook: Recipes from Los Angeles's Favorite Italian Restaurant and Pizzeria Hardcover – September 27, 2011

by
Nancy Silverton (Author)
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Nancy Silverton (Author), Matt Molina (Author), Carolynn Carreno (Author),
4.1 out of 5 stars 62 customer reviews
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  • The Mozza Cookbook: Recipes from Los Angeles's Favorite Italian Restaurant and Pizzeria
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Product Details

  • Hardcover: 368 pages
  • Publisher: Knopf; 37864th edition (September 27, 2011)
  • Language: English
  • ISBN-10: 0307272842
  • ISBN-13: 978-0307272843
  • Product Dimensions: 8.6 x 1.3 x 9 inches
  • Shipping Weight: 3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (62 customer reviews)
  • Amazon Best Sellers Rank: #50,961 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

5.0 out of 5 starsThis is an excellent book which will be appreciated both by both expert and novice chefs
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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5.0 out of 5 starsWow
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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5.0 out of 5 starsOne of the Best Cookbooks of All Time
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
6 Comments 59 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
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5.0 out of 5 starsGreat cookbook to bring Pizzeria Mozza closer to home
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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5.0 out of 5 starsI finally found my perfect Meatball!
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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Most Recent Customer Reviews

2.0 out of 5 starsbut it's not suitable to give as a gift like I planned

I received the cookbook without a paper cover, and with a sticky price tag peeled off the hard back cover. Read more

Published 2 months ago by Mother Knows Best
5.0 out of 5 starsHighly recommend this fantastic book

Excellent book with lots of detailed instructions. I've made some wonderful meals from this book. Nancy Silverton gives painstaking explanations of ingredients and techniques for... Read more

Published 4 months ago by Marta H.
1.0 out of 5 starsFRAUD ALERT!

If you're buying this book for Silverton's pizza dough recipe, don't. The recipe in this book DOES NOT WORK!

Published 5 months ago by Rogie
5.0 out of 5 starsFive Stars

great gift my chef husband

Published 5 months ago by Amazon Customer
5.0 out of 5 starsNot easy or quick

was so thrilled to purchase this cookbook. I have made several recipes and they are all delicious. Not easy or quick, but so so yummy!

Published 7 months ago by Kendra07
5.0 out of 5 starsWell-written Recipes that WORK!

Nancy Silverton is a fabulous chef that I have followed for years. Her food is exquisite and her cookbooks are beautiful. Read more

Published 9 months ago by Victoria Allman
5.0 out of 5 starsThe book was very well packaged and came in great shape. I have...

The book was very well packaged and came in great shape. I have already looked up some of my favorite recipes from the restaurant and can't wait to cook everything!

Published 10 months ago by G. Randall
5.0 out of 5 starsFive Stars

Wonderfully crafted recipes. Interesting chef.

Published 11 months ago by D
2.0 out of 5 starsGood food BUT....

This is the most un user friendly book on the world. Every recipe refers to another recipe and that refers to another and ANOTHER!! Read more

Published 13 months ago by Dani D
1.0 out of 5 starsDISAPPOINTED THAT SHE MODIFIED HER RECIPE!!

Wanted her pizza dough recipe, for our wood fired oven, but she modified her recipe for regular ovens, didn't help me!

Published 15 months ago by mark lomax

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