The Mozza Cookbook: Recipes from Los Angeles's Favorite Italian Restaurant and Pizzeria

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9780307272843: The Mozza Cookbook: Recipes from Los Angeles's Favorite Italian Restaurant and Pizzeria

Book by Silverton Nancy Molina Matt Carreno Carolynn

"Sinopsis" puede pertenecer a otra edición de este libro.

Críticas:

"I was struck by how fully and faithfully a chef's personality can translate from restaurant to page. [The book's] lavish presentation of unusually lovely photographs seemed just right. Silverton takes full advantage of California's vivid produce. Her book, like her menus, casts the universe as a luxurious garden. . . . lyrical and nurturing."
--Frank Bruni, "Food and Wine"

"This cookbook is freaking awesome. Silverton truly wants to share what she knows with her pupils. Usually, that knowledge is passed on to her restaurant chefs and cooks. But with "The Mozza Cookbook," for a brief moment, it gets to be us." --Jenn Garbee, "LA Weekly"
" . . . filled with beautiful rustic food photography and all the staple recipes." --Kat Odell, "Eater Los Angeles"
"I was struck by how fully and faithfully a chef's personality can translate from restaurant to page. [The book's] lavish presentation of unusually lovely photographs seemed just right. Silverton takes full advantage of California's vivid produce. Her book, like her menus, casts the universe as a luxurious garden. . . . lyrical and nurturing." --Frank Bruni, "Food and Wine"

This cookbook is freaking awesome. Silverton truly wants to share what she knows with her pupils. Usually, that knowledge is passed on to her restaurant chefs and cooks. But with The Mozza Cookbook, for a brief moment, it gets to be us. Jenn Garbee, LA Weekly
. . . filled with beautiful rustic food photography and all the staple recipes. Kat Odell, Eater Los Angeles
I was struck by how fully and faithfully a chef's personality can translate from restaurant to page. [The book s] lavish presentation of unusually lovely photographs seemed just right. Silverton takes full advantage of California's vivid produce.Her book, like her menus, casts the universe as a luxurious garden. . . . lyrical and nurturing. Frank Bruni, Food and Wine"

Reseña del editor:

Winner of the 2014 James Beard Award for Outstanding Chef: the top chef in the country
A traditional Italian meal is one of the most comforting and delicious things that anyone can enjoy. Award-winning chef Nancy Silverton has elevated that experience to a whole new level at her Los Angeles restaurants Osteria Mozza and Pizzeria Mozza, co-owned with restaurateurs Mario Batali and Joe Bastianich. A reservation at Mozza has been the hottest ticket in town since the restaurants opened and diners have been lining up for their wildly popular dishes. Finally, in The Mozza Cookbook, Silverton is sharing these recipes with the rest of the world.
The original idea for Mozza came to Nancy at her summer home in Panicale, Italy. And that authentic Italian feel is carried throughout the book as we explore recipes from aperitivo to dolci that she would serve at her tavola at home. But do not confuse authentic with conventional! Under Silverton s guidance, each bite is more exciting and delectable than the last, with recipes such as:
Fried Squash Blossoms with Ricotta
Buricotta with Braised Artichokes, Pine Nuts, Currants, and Mint Pesto
Mussels al Forno with Salsa Calabrese
Fennel Sausage, Panna, and Scallion Pizza
Fresh Ricotta and Egg Ravioli with Brown Butter
Grilled Quail Wrapped in Pancetta with Sage and Honey
Sauteed Cavolo Nero
Fritelle di Riso with Nocello-soaked Raisins and Banana Gelato
Olive Oil Gelato
In the book, Nancy guides you through all the varieties of cheese that she serves at the Mozzarella Bar in the Osteria. And you ll find all the tricks you need to make homemade pastas, gelato, and pizzas that taste as if they were flown in directly from Italy. Silverton s lively and encouraging voice and her comprehensive knowledge of the traditions behind this mouthwateringly decadent cuisine make her recipes both familiar and intricate easy to follow and hard to resist. It s no wonder it is so difficult to get a table at Mozza when you re cooking these dishes there will be a line out your door as well."

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Descripción Knopf. Hardcover. Estado de conservación: New. 0307272842 *BRAND NEW* Ships Same Day or Next!. Nº de ref. de la librería SWATI2121945460

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Descripción Knopf, 2011. Hardcover. Estado de conservación: New. book. Nº de ref. de la librería 0307272842

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Descripción Hardcover. Estado de conservación: New. 215mm x 31mm x 239mm. Hardcover. Nancy Silverton has one of the most brilliant resumes in the culinary world, and is currently the owner/chef of the two hottest restaurants in Los Angeles, Osteria Mozza and Pizzeria Mozza.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 368 pages. 1.659. Nº de ref. de la librería 9780307272843

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Descripción Random House USA Inc, United States, 2011. Hardback. Estado de conservación: New. New.. 246 x 218 mm. Language: English . Brand New Book. Winner of the 2014 James Beard Award for Outstanding Chef: the top chef in the country A traditional Italian meal is one of the most comforting and delicious things that anyone can enjoy. Award-winning chef Nancy Silverton has elevated that experience to a whole new level at her Los Angeles restaurants Osteria Mozza and Pizzeria Mozza, co-owned with restaurateurs Mario Batali and Joe Bastianich. A reservation at Mozza has been the hottest ticket in town since the restaurants opened and diners have been lining up for their wildly popular dishes. Finally, in The Mozza Cookbook, Silverton is sharing these recipes with the rest of the world. The original idea for Mozza came to Nancy at her summer home in Panicale, Italy. And that authentic Italian feel is carried throughout the book as we explore recipes from aperitivo to dolci that she would serve at her tavola at home. But do not confuse authentic with conventional! Under Silverton s guidance, each bite is more exciting and delectable than the last, with recipes such as: Fried Squash Blossoms with Ricotta Buricotta with Braised Artichokes, Pine Nuts, Currants, and Mint Pesto Mussels al Forno with Salsa Calabrese Fennel Sausage, Panna, and Scallion Pizza Fresh Ricotta and Egg Ravioli with Brown Butter Grilled Quail Wrapped in Pancetta with Sage and Honey Sauteed Cavolo Nero Fritelle di Riso with Nocello-soaked Raisins and Banana Gelato Olive Oil Gelato In the book, Nancy guides you through all the varieties of cheese that she serves at the Mozzarella Bar in the Osteria. And you ll find all the tricks you need to make homemade pastas, gelato, and pizzas that taste as if they were flown in directly from Italy. Silverton s lively and encouraging voice and her comprehensive knowledge of the traditions behind this mouthwateringly decadent cuisine make her recipes both familiar and intricate easy to follow and hard to resist. It s no wonder it is so difficult to get a table at Mozza when you re cooking these dishes there will be a line out your door as well. Nº de ref. de la librería AAC9780307272843

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