Post on 22-Feb-2016
description
Feel like a top chef in your own home
with these cookbooks from the stars of the
Batali and Bastianich Hospitality Group.
Whether you are preparing a dinner for two
or a party with friends, you are certain to " nd
the perfect meal and glass, or glasses of
wine, for every occasion. And when you are
not perfecting your skills in the kitchen, sit
down in your favorite comfy chair and enjoy
the stories and photos, and travel to the
magic places of these chefs’ inspirations.
Spain
A Culinary Road Trip
Mario Batali
Ecco (October 21, 2008)
As the companion book
to Mario and Gwyneth
Paltrow’s hit television
series Spain… On the
Road Again, Mario and
Mark Bittman embark on a
wondrous journey of food,
wine, and local cooking that is in Spain…
A Culinary Road Trip. Gwyneth Paltrow and
Spanish actress Claudia Bassols are along for
the ride. And why not? Gorgeous photos and
anecdotes complement over 70 recipes from
Mario in this ultimate scrapbook/cookbook of
their most excellent Spanish adventure.
Italian Grill
Mario Batali
Ecco (April 22, 2008)
Combining Batali’s passion
for Italian food and his
love for grilling, the 80
recipes compiled here offer
an excellent introduction
to simple, grilled Italian
food. The book also offers
informative sidebars and
60 brightly-colored photos, as well as grilling
techniques. And be honest, we could all use
a little help with our grilling techniques.
Lidia Cooks from the Heart of Italy
Lidia Bastianich
Knopf (October 20, 2009)
Lidia’s love for the food of her native Italy
is the inspiration for this classic book of
traditional and regional recipes. Delving
The best thing to being there is being here: in the pages of these
extraordinary food!and wine tomes. By Elizabeth Pearson
Read all about it!
are featured in this cookbook " lled with its
authors’ particular zest for cooking and their
love of robust # avors. The recipes are fresh,
healthful, and easy to prepare, making it
simple to spend a night on the town at home.
The Young Man and the Sea
David Pasternack
Artisan/Workman Publishing Company;
illustrated edition (April 20, 2007)
This marvelous cookbook from the chef
at Esca features 100+ delicious seafood
recipes for food lovers at all cooking levels.
From raw dishes—his signature crudo— and
seafood pastas to salads and pan-fried
favorites, David shares advice and insight
to broaden your knowledge of seafood. He
also spins a few tales, apparently true, about
fellow " sherman and colorful " sh markets.
Vino Italiano
Joseph Bastianich
and David Lynch
Clarkson Potter;
1st edition (April 9,
2002)
Vino Italiano
covers all of Italy’s
wine-producing
regions as the most comprehensive and
authoritative American Guide to Italian
wine ever published, or ever likely to be
published. Broken down into key styles,
into some of the lesser-known parts of
Italy and exploring the simple pleasures of
the well-known areas, the book delivers
authentic dishes imbued with her intimate
connection to the country. And her daughter
Tanya delights readers with trips through
the countryside, sharing her apparently
depthless knowledge of Italian culture.
Molto Gusto
Mario Batali and Mark Ladner
Ecco; edition 1 (April 6, 2010)
Molto Gusto offers a collection of
mouthwatering Italian recipes from Otto
Enteco Pizzeria, the perennially popular
West Village restaurant. From pizza, pasta,
antipasto, and gelato, including the unusual
and wonderful olive oil gelato, Otto favorites
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Spaghetti alla Carbonara, from Molto Gusto
A true carbonara has no cream, and it can
be slightly tricky in its execution. The key is
to toss and thoroughly mix the cooked pasta
off the heat with the cheese, eggs, pepper,
and pasta water, to create a creamy yet not
overly thick sauce. Separate the eggs and
present the individual egg yolks in nests of
pasta; then each guest stirs the yolk into the
pasta to cook it and form an even creamier
sauce. Be sure to use the best quality eggs
you can ! nd.
Serves 6.
Kosher salt
5 ounces sliced pancetta, cut into
½-inch wide strips
¼ cup extra virgin olive oil
1 tablespoon coarsely ground black
pepper
6 fresh large eggs
1 pound spaghetti
½ cup freshly grated Parmigiano-
Reggiano, plus extra for serving
¼ cup grated pecorino romano
Bring 6 quarts of water to a boil in a large
pot and add 3 tablespoons kosher salt.
Meanwhile, combine the pancetta and oil in
another large pot and cook over medium-
high heat until the pancetta has rendered
some of its fat and is lightly browned, about
7 minutes. Stir in the pepper and remove
from the heat.
Separate the eggs, being careful to keep
the yolks intact, putting the whites in a small
bowl and the yolks in a shallow dish.
Drop the pasta into the boiling water and
cook until just al dente. Drain, reserving 2/3
cup of the pasta water.
Add the reserved pasta water to the
pancetta and bring to a simmer over
medium heat. Add the egg whites and cook,
whisking furiously, until they are frothy but
not set, about 1 minute. Add the pasta,
stirring and tossing well to coat. Stir in the
cheeses.
Divide the pasta among six bowls, making
a nest in the center of each portion. Gently
drop an egg yolk into each nest and serve
immediately, advising your guests to stir
the yolk into the pasta so it will cook. Pass
additional grated Parmigiano on the side.
PH
OT
O B
Y Q
UE
NT
IN B
AC
ON
VIN
H
an opinionatedtour of
producers, and vintages, this beautifully
illustrated book is the ultimate invitation
to the Italian wine experience. Vino
Italiano also offers reference material
on Italy’s growing zones, authorized
grape varieties, and top producers, with
essential information for wine merchants
and wine enthusiasts. It’s exhaustive, but
in a good way. Drink up already!
Grandi Vini: An Opinionated Tour of
Italy’s 89 Finest Wines
Joseph Bastianich
Clarkson Potter (November 9, 2010)
Travel through Italian wine country on an
intimate exploration of 89 unforgettable
bottles of wine not to be missed. Grandi
Vini is more than appealing to the palate,
as it celebrates individual vineyards and
introduces the winemakers behind these
special bottles. Joe’s stunning collection
covers wine from all parts of Italy and tells
each individual story, from grape to bottle,
like the Sangiovese in Emilia Romagna,
produced at San Patrigano, the largest
drug rehabilitation center in Europe. The
book also includes hand-illustrated maps
that locate the wineries in their various
regions. Grandi Vini is an ultimate journey
for the wine enthusiast. Joe knows good
wine. Read this and you will too.
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