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Overview
The bestselling author of Italian Grill and Molto Italiano delivers a gorgeous collection of mouthwatering recipes to bring some Italian favorites home.
Chef Mario Batali's zest for life infuses the casual Italian fare that has made his restaurant Otto Enoteca Pizzeria a perennially popular New York City destination. Now you can have the flavors of Otto at home, with Molto Gusto, a collection of recipes for everyone's favorites, from pizza, pasta, and antipasti to gelati and sorbetti.
Mario has written the definitive book on great pizza making for the amateur, the novice, the foodie, and the gourmet cook, teaching how to make really great pizza at home without any fancy equipment. Here too are recipes for classic pizza, Otto's special pizzas, and even kids' pizzas.
Looking for something a little lighter? Try the antipasti. Based on seasonal vegetables, with a few recipes showcasing seafood and meat, these dishes can make up an entire, healthy meal. Also included are many of Mario's favorite simple pasta dishes, and to finish it all off, fantastic recipes for gelati, sorbetti, and copette.
Filled with Mario's infectious personality and love of robust flavors, and illustrated with luscious full-color photos, Molto Gusto makes it easy to spend a night on the town without leaving home.
Synopsis
The bestselling author of Italian Grill and Molto Italiano delivers a gorgeous collection of mouthwatering recipes to bring some Italian favorites home.
Chef Mario Batali's zest for life infuses the casual Italian fare that has made his restaurant Otto Enoteca Pizzeria a perennially popular New York City destination. Now you can have the flavors of Otto at home, with Molto Gusto, a collection of recipes for everyone's favorites, from pizza, pasta, and antipasti to gelati and sorbetti.
Mario has written the definitive book on great pizza making for the amateur, the novice, the foodie, and the gourmet cook, teaching how to make really great pizza at home without any fancy equipment. Here too are recipes for classic pizza, Otto's special pizzas, and even kids' pizzas.
Looking for something a little lighter? Try the antipasti. Based on seasonal vegetables, with a few recipes showcasing seafood and meat, these dishes can make up an entire, healthy meal. Also included are many of Mario's favorite simple pasta dishes, and to finish it all off, fantastic recipes for gelati, sorbetti, and copette.
Filled with Mario's infectious personality and love of robust flavors, and illustrated with luscious full-color photos, Molto Gusto makes it easy to spend a night on the town without leaving home.
The New York Times - Christine Muhlke
Many of the recipes are short, with only four or five ingredients. But [Batali's] co-author, Mark Ladner, the executive chef at Del Posto and an underappreciated star of the New York restaurant scene, helps make sure they're not just simple but also satisfying, even interesting…Mario and Mark: you pulled it off.
Editorials
Buffalo News (NY)
"The breadth of vegetable preparations in "Molto Gusto" is infectious. Armed with Batali’s suggestions, it seems, readers could tackle almost any vegetable they bring home."San Francisco Book Review
"If you could eat with your eyes, you’d swoon while reading Mario Batali’s MOLTO GUSTO."San Francisco Book Review
“If you could eat with your eyes, you’d swoon while reading Mario Batali’s MOLTO GUSTO.”Buffalo News (NY)
“The breadth of vegetable preparations in “Molto Gusto” is infectious. Armed with Batali’s suggestions, it seems, readers could tackle almost any vegetable they bring home.”Library Journal
This latest from Batali (Italian Grill; Molto Italiano), a James Beard Award winner who can be seen on Iron Chef America, features colorful pages and beautiful photographs that will appeal to the new chef. Recipes are organized by season, written for the beginning cook, and include helpful tips such as how to choose the right olive oil for Olive Oil Gelato. These dishes, great for dinner parties and family get-togethers, use lots of fresh vegetables. Batali's celebrity will make this circulate where new Italian cookery is popular.Christine Muhlke
Many of the recipes are short, with only four or five ingredients. But [Batali's] co-author, Mark Ladner, the executive chef at Del Posto and an underappreciated star of the New York restaurant scene, helps make sure they're not just simple but also satisfying, even interesting…Mario and Mark: you pulled it off.—The New York Times