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Molto Italiano: 327 Simple Italian Recipes to Cook at Home (Englisch) Gebundene Ausgabe – 3. Mai 2005

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  • Gebundene Ausgabe: 528 Seiten
  • Verlag: Ecco (3. Mai 2005)
  • Sprache: Englisch
  • ISBN-10: 0060734922
  • ISBN-13: 978-0060734923
  • Größe und/oder Gewicht: 18,7 x 3,5 x 23,2 cm
  • Durchschnittliche Kundenbewertung: 5.0 von 5 Sternen  Alle Rezensionen anzeigen (1 Kundenrezension)
  • Amazon Bestseller-Rang: Nr. 326.872 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)

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Über den Autor und weitere Mitwirkende

Mario Batali is the James Beard Award-winning author of eight cookbooks, including Molto Batali, Molto Gusto, Molto Italiano, and Spain...A Culinary Road Trip, as well as the app Mario Batali Cooks! With a host of television shows to his name; fifteen restaurants; and Eataly, a fifty-thouasand-square-foot Italian marketplace in New York City's Flatiron District that he co-owns with his partner, Joe Bastianich, Mario Batali is one of the most recognized and most respected chefs working in America today. Mario splits his time between New York City's Greenwich Village and northern Michigan with his wife and their two sons.


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2 von 3 Kunden fanden die folgende Rezension hilfreich Von Amazon Kunde am 1. Juni 2005
Format: Gebundene Ausgabe
What a wonderful cookbook. If you have seen Mario on TV, you can renew the pleasure with this cookbook. The recipies are delicious and, most important, dont require a degree from the Culinary Institute of America to cook it in your own kitchen.
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Die hilfreichsten Kundenrezensionen auf (beta) 142 Rezensionen
422 von 442 Kunden fanden die folgende Rezension hilfreich
Best Italian Cookbook for Non-foodies. Buy It!! 4. Mai 2005
Von B. Marold - Veröffentlicht auf
Format: Gebundene Ausgabe Verifizierter Kauf
`Molto Italiano' is Food Network icon Mario Batali's fourth and, to my lights, best cookbook to date. Like Mario, it has a very nice heft to it, advertising 327 recipes in an utterly simple organization in 450 easy to read pages with a built-in ribbon bookmark, something I think should be a required feature on all cookbooks. For all of those clamoring to buy Giada De Laurentiis' cookbook, I would recommend you pass that up for this book, which is far better.

Mario states that his cooking, and these recipes, are all based on Italian home cooking and repeats his often stated belief that in Italy, no one thinks the best cooking is done in restaurantes. Everyone believes the best cooking is done at their aunt's house or Nonna's house or at the house of the matriarch living down the street above the market. No one goes to a restaurant to get superior meals; they simply go to celebrate so Mama and Nonna don't have to cook. I have been hearing this claim for years on `Molto Mario', and it finally dawned on me the implication this has for all the Italian restaurant cookbooks out there, including Mario's own `Babbo Cookbook'. In strong contrast to cooking in `the F country' where an important difference is made between `haute cuisine' (Paul Bocuse, Joel Robuchon, et al), `cuisine bourgeoisie' ' (Julia Child, Richard Olney) and `cuisine provincial' (Elizabeth David, Patricia Wells), Italy has its regional home cooking and approximations to it done in restaurante, trattoria, osteria, and enotecas.

I am really happy to see this book devoted almost exclusively to RECIPES. There is a five page essay by David Lynch on Italian wines after the introduction and there is a one page list of recommended kitchen equipment at the end of the book (Please add food mill to list, as it is used in the potato gnocchi recipe. This is actually more useful than a potato ricer, as it can do more different things.). There is also two-page list of suppliers at the end of the book, but that's about it. The contents and relative size of the chapters accurately reflects Mario's mantra about the relative importance of various types of food in the Italian cuisine. Meat appears in almost every chapter as the base of a sauce or as a condiment, but it is less important as a main dish. The chapters are:

Antipasto, by far the largest chapter at 106 pages, divided into sections on vegetable, seafood, and meat dishes. This section is so large that this book can easily replace most books specializing in antipasti.
Soup, Rice, and Polenta takes 38 pages with 29 recipes, including all the most familiar dishes such as Roman egg drop soup, Tuscan cabbage and bean soup, saffron risotto, and polenta with clams.
Dried Pasta gets 24 pages with 20 recipes. For me, the most important recipe here is Mario's version of spaghetti alla carbonara, wherein he does not break the egg yolks, but leaves that to the diner to enhance the sauce by breaking the yolks. I learned this dish on `Molto Mario', and have been frustrated at everyone else's recipe which whips the yolks together with the white before mixing with the pasta.
Fresh Pasta chapter is over twice as long with 34 recipes, including a basic pasta dough and several gnocchi recipes. As Mario did his apprenticeship in Emilia-Romagna, where fresh pasta is much more common than the southern dry pasta, this is understandable.
Fish is understandably a major chapter at 48 pages and 31 recipes, including calamari, shrimp, crabs, snails, sardines, bass, sole, snapper, mullet, salt cod, monkfish, eel, tuna, swordfish, and mackerel.
Fowl is slightly smaller at 38 pages and 27 recipes with 10 chicken, 6 turkey, 5 duck, and 6 game bird recipes. This includes some classics such as hunter's style chicken and turkey meatballs.
Meat occupies a sizable chapter, at 54 pages and 40 recipes, including several of my favorites such as veal Marsala, sausage and broccoli rabe, stuffed meat loaf, and two recipes for calves liver. Yum.
Vegetables also get an appropriately sizable chapter with 34 pages and 34 recipes, including some with Mario's favorite ingredient, Guanciale (Note: Dean and Delucca in Greenwich Village carries Guanciale).
Sweets are in the last chapter of 42 pages and 32 recipes with items from the Austrian influenced Alps to Sicily. Mario goes so far as to recant his claim that Italians do not eat many sweets, revising his story to say that they don't eat many sweets at the end of big meals. Instead, they pack away the sugar with nibbles throughout the day.

Lots of familiar Italian dishes such as frittatas are here, but Mario doesn't waste precious room on bread that has been covered so well in other books.

While Mario gives the Italian name for each and every recipe, the recipe names in the various section tables of contents are all in English. Even those names which have become well known such as `cacciatore' are given as `hunter's style'. Italian is reserved for the recipes' subtitles. This makes the book especially good for first timers to Italian cuisine.

The recent book to which Mario's work is most closely comparable is Michele Scicolone's `1000 Italian Recipes'. I compared several recipes in the two books and, for various reasons almost always preferred Mario's version. In the veal Marsala, for example, Mario sautés in olive oil and uses butter as a final flavoring rather than sauteeing in hot butter. Both more practical and more authentic. In the potato gnocchi recipe, Mario gives much more delicate instructions for combining the riced potato, flour, and egg. Mario also starts off with less flour per potato, leaving the finishing amount of flour to the discretion of the cook.

This is my new first choice among Italian cookbooks for non-foodies. The recipes are all relatively simple, but with no compromises. For Mario fans, put this under your pillow at night. Very Highly Recommended.
111 von 113 Kunden fanden die folgende Rezension hilfreich
Another winner from the American Italian cooking master 8. April 2006
Von Amalfi Coast Girl - Veröffentlicht auf
Format: Gebundene Ausgabe
If you love to cook and eat Italian food this is the book for you!

To put this review into perspective for you, it is written by a serious student of cooking that has been actively studying food on their own for 25 years. I have been focusing on Italian food for the last 10 years. My favorite cookbook is "The Professional Chef" by the Culinary Institute of America.

Each trip my husband and I take to Italy we find new dishes to love that we want to recreate at home. With Mario's book you can bring your vacation home to your own kitchen. His directions are extremely easy to follow, dare I say they appear to be foolproof.

My husband loves to look at the glossy pictures in the book and pick out dinner. If you like to see pictures of the finished dishes this book has plenty of pictures to satisfy that desire.

I use this cookbook on a weekly basis and have been pleased with every recipe that I have tried. Mario's recipe for Osso Buco (page 363) is worth the price of the book alone. My husband loves the Chocolate Hazelnut fritters (page 477). I believe that there is something for everyone in this book.

If you are looking to expand your Italian cookbook library, take a look at the "Harry's Bar Cookbook". It is written by the owner of the famous bar in Venice, and is a fabulous addition to any cookbook library for those that love authentic Italian food.

You cannot go wrong with this book if you love serious Italian food. This is one of the most used books in my cookbook collection. Even with 500 cookbooks to choose from I frequently find myself reaching for this book. Unlike other cookbooks, this one obviously had all its recipes tested many times. I have made more than 50% of the recipes in this book and everyone has turned out well. Kudos to Mario for a fantastic effort and an exceptional end result.
105 von 117 Kunden fanden die folgende Rezension hilfreich
All-Time Fav Simple Recipes of This Italian Superstar Chef 18. Mai 2005
Von rodboomboom - Veröffentlicht auf
Format: Gebundene Ausgabe
Batali is one of our premier USA chefs, not only due to his FoodNetwork Fame with shows and Iron Chef fame now. Also due to his previous three excellent cookbooks. Primarily due to his passion for the food and sharing it with us!

Here that is crescendoed with his offering us a collection of his favorites collected not only from Italy but also here in US and from TV and his home experimentation.

To me, reading the Intro is the very best part of any good cookbook and Batali is one of the best to read. Here one learns of what the following recipe collection will be about and how to best experience what the chef would want for us.

He begs us to spend more time on shopping, and this statement says it well: "Ninety percent of the success of your meal has already been determined when the food has been packed into your car at the grocery store or farmers' market." How true one learns, so shop for the best in your area!

Further he makes the case well for home cooking becoming the pinnacle of our dining experiences as well, not dining out at restuarants. The coming together to share great food and wine is his goal and he achieves it. He begins with Italian wine primer by David Lynch, which is well done.

Nearly 500 pages of recipes packed with info about ingredient, technique and serving suggests are here, along with interspersed gorgeous color photos. Try some of these: Cauliflower Pancakes;Savory Chestnut Custard; Pancetta-Wrapped Racicchio; Onion Soup Emilia-Romagna Style; St.John's Eve Pasta; Baked Pasta with Ricotta and Ham; Tortellini in Broth; Jumbo Shrimp Marsala Housewife-Style; Bream in a Package; Swordfish Paillards with Leeks and Grapefruit; Game Hens with Pomegranate; Veal Rolls with Lemon and Mushrooms; Eggplant Caponata (jazzed up version of classic); Grilled Marinated Chanterelles; Grandma's Pine Nut and Ricotta Tart; Chocolate Hazelnut Fritters; Roasted Pears with Chocolate.

Besides this wealth and breadth of recipes from all the normal menu categories there is a nice glossary, source listing along with well done sidebar discussions e.g. pasta making, etc.

If you're into luscious, simple Italian cuisine at its heights, this is it! Considering, start with this one and you'll stay with it.
27 von 28 Kunden fanden die folgende Rezension hilfreich
MOLTO For Sure 24. Februar 2006
Von S. Arman - Veröffentlicht auf
Format: Gebundene Ausgabe
This is an enormous book of recipes with a broad mix of regional and even microregional dishes. I ordered the book after realizing that my wife and I have about 6 months until we head off to Italy on vacation. I've watched and enjoyed Mario's Food Channel show, Molto Mario!, and decided that the best way to truly experience the trip would be to try a few recipes out.

I've noticed that other reviewers have complained about the scarcity of ingredients, but I've found no problem hunting down all but the most obscure ingredients here in suburban San Diego County. And Mario suggests worthy substitutes for ingredients in many of the recipes (you don't REALLY need Porcini mushrooms for the soup, button mushrooms will do).

Truth is, I'm not going to make 90% of the dishes in the book, but my curiousity of the regional dishes and the knowledge gained by leafing through the recipes will serve me well when I dine at Italian restaurants.

The book is huge, with well written (and concise) recipes, and beautiful photography. Mario writes a nice introduction for each food type (for example, wet pasta, complete with methods, ingredients, and variations).

This book is one of the pillars of my cookbook collection.
31 von 33 Kunden fanden die folgende Rezension hilfreich
Start your meat grinders 5. Juli 2005
Von Tim Himes - Veröffentlicht auf
Format: Gebundene Ausgabe
It's cool that in a cookbook subtitled "Simple Italian Recipes to Cook at Home," you'll find recipes for homemade pork sausage, homemade duck sausage, homemade rabbit sausage, braised rabbit (two ways), stuffed turkey neck, barbecued goat, sweet-and-sour boar, and venison goulash (the last three on consecutive pages). Mario is the kind of guy who milks grass-fed goats at dawn and kills wild boar with his teeth.

But there are some simple recipes. The Cheese Bread from Genoa is a gorgeous bread that requires only a two-hour rise. The Grilled Mozzarella Sandwiches call for heavy cream, fresh-ground nutmeg, and thyme, but they're easy to make if you've got the ingredients on hand. And there's Baked Ziti, though you'll need to make your own béchamel sauce. Plus a good number of fairly simple pasta and gnocchi recipes, too, even Carbonara.

There's one thing to be aware of if you're not an adventurous eater -- Mario has a serious anchovy fetish. He puts it in pasta, in soups, on bread, in salads, and in sauces. He brushes his teeth with it and flosses with the bones. (The index entry for anchovies covers two columns -- more even than the sausage entry.) I guess the point is, once you put an anchovy in your mouth, there's no going back.

I disagree with the reviewers who call this an Italian cookbook for beginners and non-foodies. This is Mario Batali, not Betty Crocker. This book is for people who (at least vicariously) want to share his no-compromise passion for food.
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