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

The Mozza Cookbook: Recipes from Los Angeles's Favorite Italian Restaurant and Pizzeria [Kindle Edition]

Nancy Silverton , Matt Molina , Carolynn Carreno , Mario Batali

Kindle-Preis: EUR 18,55 Inkl. MwSt. und kostenloser drahtloser Lieferung über Amazon Whispernet

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Produktbeschreibungen

Pressestimmen

“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

Kurzbeschreibung

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
Sautéed 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.


From the Hardcover edition.

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Amazon.com: 4.3 von 5 Sternen  41 Rezensionen
98 von 101 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen This is an excellent book which will be appreciated both by both expert and novice chefs 30. September 2011
Von Dylan - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe|Verifizierter Kauf
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. Fifth, the details behind each recipe are there for people who want them. Example: one of my favorite Osteria Mozza dishes is the orecchiette with rapini and fennel sausage. Most books would just call for 'fennel sausage' in the ingredients when in fact the specific fennel sausage is really key to the dish (and it's an excellent one). In this book, the actual fennel sausage recipe is there -- of course it's up to you whether or not you want to go to the trouble of making it. Bottom line - I have a huge cookbook collection. While I enjoy thumbing through most of them, this is one of the few that I will actually make a lot of stuff from on a regular basis. Highly recommended, especially for those who can't drive a few miles to eat at the restaurants in person.
40 von 45 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Wow 2. Oktober 2011
Von Nancy H. - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe|Verifizierter Kauf
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!!!
48 von 57 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen One of the Best Cookbooks of All Time 28. September 2011
Von MortyGoldstein - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe
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
12 von 14 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Great cookbook to bring Pizzeria Mozza closer to home 13. Oktober 2011
Von Polly Bee - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe|Verifizierter Kauf
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.
11 von 13 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen I finally found my perfect Meatball! 27. Oktober 2011
Von allen stewart - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe|Verifizierter Kauf
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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