All In One
by
admin.yudhacomb
5:02 PM
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 |
A conventional Italian feast is one of the most consoling—and flavorful—things that anybody can appreciate. Grant winning culinary specialist Nancy Silverton has raised that experience to an unheard of level at her Los Angeles cafés Osteria Mozza and Pizzeria Mozza, co-possessed with restaurateurs Mario Batali and Joe Bastianich. A booking at Mozza has been the most sultry ticket around since the cafés opened and burger joints have been arranging for their uncontrollably famous dishes. At long last, in The Mozza Cookbook, Silverton is offering these plans to the remainder of the world.
The first thought for Mozza came to Nancy at her mid year home in Panicale, Italy. Furthermore, that bona fide Italian feel is conveyed all through the book as we investigate plans from aperitivo to dolci that she would serve at her tavola at home. In any case, don't mistake legitimate for regular! Under Silverton's direction, each nibble is more energizing and luscious than the last, with plans, for example,
Singed 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
New Ricotta and Egg Ravioli with Brown Butter
Barbecued Quail Wrapped in Pancetta with Sage and Honey
Sautéed Cavolo Nero
Fritelle di Riso with Nocello-doused Raisins and Banana Gelato
Olive Oil Gelato
In the book, Nancy guides you through all the assortments of cheddar that she serves at the Mozzarella Bar in the Osteria. What's more, you'll discover all the deceives you have to make hand crafted pastas, gelato, and pizzas that taste as though they were flown in straightforwardly from Italy. Silverton's energetic and empowering voice and her far reaching information on the conventions behind this mouthwateringly debauched cooking make her plans—both recognizable and many-sided—simple to follow and difficult to stand up to. It's no big surprise it is so hard to get a table at Mozza—when you're cooking these dishes there will be a line out your entryway too.
About the Author
Nancy Silverton is the co-owner of Osteria Mozza, Pizzeria Mozza, and Mozza2Go in Los Angeles, where she makes her home. She is the founder of the La Brea Bakery and formerly owned and operated Campanile (recipient of the 2001 James Beard Award for Best Restaurant). She is the author of A Twist of the Wrist, Nancy Silverton’s Sandwich Book, Nancy Silverton’s Pastries from the La Brea Bakery (recipient of a 2000 Food & Wine Best Cookbook Award), Nancy Silverton’s Breads from the La Brea Bakery, and Desserts. She has three children.
Matt Molina, a graduate of the Los Angeles Culinary Institute, began his career with Nancy Silverton at Campanile in Los Angeles. After six years, he went on to train at Del Posto in New York City in preparation for his role as executive chef of Pizzeria Mozza and Osteria Mozza. At both restaurants, Matt has received three stars from the Los Angeles Times and in 2008 he garnered Osteria Mozza a Michelin star. Matt has been nominated for Rising Star Chef, Best Chef Pacific, and Best New Restaurant at Osteria Mozza by the James Beard Foundation.
Carolynn Carreño is a James Beard Award–winning journalist and the coauthor of several cookbooks, including Eat Me (with Kenny Shopsin), A Twist of the Wrist (with Nancy Silverton)
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.-David
I just received this cookbook so I can’t speak to the results yet, but my mouth is literally watering as I page through it. So many cookbooks are a combination of want to make and meh. I don’t think there is one recipe I’ve seen that I don’t want to make. So looking forward to trying. And I have tremendous respect for Nancy Silverton. She really cares about the community and her efforts during COVID-19 just add to my respect for her.-M. Obrien
É uma excelente aquisição, Nancy explica as receitas detalhadamente, já fiz várias e ficaram ótimas. FIz algumas adaptações já que alguns ingredientes não são encontrados no Brasil, mesmo assim deu muito certo. A receita de pizza é totalmente autoral, diferente das outras receitas que já fiz: ficou realmente com a borda crocante e fina no centro. Adorei e recomendo.-Linze
Download Ebook The Mozza Cookbook: Recipes from Los Angeles's Favorite Italian Restaurant and Pizzeria | 21 Mb | Pages 368 Mb | EPUB | 2011
Gdrive
Post a Comment
0 Comments