Hardcover: 288 pages
Publisher: Clarkson Potter; 1st edition (September 29, 1998)
Product Dimensions: 7.6 x 1 x 9.5 inches
Shipping Weight: 2.4 pounds (View shipping rates and policies)
Average Customer Review: 4.0 out of 5 stars See all reviews (55 customer reviews)
Best Sellers Rank: #522,625 in Books (See Top 100 in Books) #122 in Books > Cookbooks, Food & Wine > Cooking by Ingredient > Pasta & Noodles #485 in Books > Cookbooks, Food & Wine > Italian Cooking #1582 in Books > Cookbooks, Food & Wine > Cooking Methods > Quick & Easy
I find it hard to be entirely objective about this book, as Mario Batali is my number one culinary hero. Through his show `Molto Mario' on the Food Network, he exposed me for the first time to Italian regional and microregional cuisines and the `if it grows together, it goes together' doctrine. This is called `terroir by the fans of cooking from `the F country', which Mario loves to hate. This also brought into full light the doctrine of `buy the very best of what is fresh today and that will determine what you cook tonight.' Mario does not give you the cerebral approach of someone like Paul Bertolli or Tom Colicchio or, ultimately, like Thomas Keller, but Mario gets all the important stuff right, in a way we can appreciate and use.I love the way Mario quite honestly confesses to having lifted most of his recipes from Italian grandmothers, as he believes that the best Italian cooking is done in the home and not in the Restaurante. In spite of his heart being with Italian cuisine, he is never disrespectful of American food and produce, especially when the American product is superior to the Italian.This book is comprised of recipes primarily from the extended three-year stage he served in a little trattoria in Emilia-Romagna, a stones throw from the border with Toscana. But, it does contain several recipes from other parts of Emilia-Romagna, Toscana, Lazio (Rome) and even Sicily. His two `villages' are Porretta Terme in Italy and Greenwich Village in Manhattan.The book has six chapters of recipes, these being:Antipasti, 43 recipes including crostini, bruschetta, polenta, pickled vegetables, mushrooms, and cured fish.Primi (pasta or rice), 49 recipes including recipes for fresh pastas, gnocchi, couscous, and risottos.
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