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Essential Italian Cooking
Random House
November 2013
On Sale: November 5, 2013
448 pages ISBN: 0345530527 EAN: 9780345530523 Hardcover
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NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS
WEEKLY
Having won or been nominated for just
about every known prestigious culinary award, Michael White
is hailed by food critics as the next great hero of Italian
gastronomy. His reach extends around the globe with a clutch
of acclaimed fine dining restaurants, including Marea, Ai
Fiori, Osteria Morini, and pizzeria Nicoletta.
Now, in Classico e Moderno, White brings
his passion for authentic Italian cuisine to the home
kitchen, with recipes—nearly 250—that cover both the
traditional and contemporary dishes of the region. In the
“Classico” portion, White shares such iconic dishes as
Meatballs Braised in Tomato Sauce; Pasta and Bean Soup;
Cavatelli with Lamb Ragù and Bell Peppers; and Roasted Pork
Leg with Rosemary and Black Pepper. The “Moderno” chapters
feature recipes that have put White’s restaurants on the
map, including Chicken Liver Crostini with Marsala-Braised
Onions; Fusili with Red Wine–Braised Octopus and Bone
Marrow; and Veal Chops with Roasted Endive and Pancetta
Cream Sauce. Both the Classico and Moderno
sections offer ideas for your whole meal: first courses
(Vitello Tonnato, Garganelli with Caviar Cream ), soups
(Zuppa di Baccalá, White Bean Soup with Sautéed Shrimp),
pastas (Tortellini alla Panna, Ricotta and Swiss Chard
Tortelli), main courses (Pollo alla Diavola, Braised Lamb
Shanks with Farrotto), and desserts (Crostata di Ricotta,
Panna Cotta with Meyer Lemon–Basil Sorbet and Almond Milk
Froth), as well as salads, pizzas, and basic formulas for
pesto, stocks, and vinaigrettes. Including personal notes
and anecdotes about White’s early sojourn in Italy and his
flavorful career, Classico e Moderno will give you
all the tools, tips, and tricks you need to cook tantalizing
Italian dishes with the confidence of a seasoned chef.
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