Classico e Moderno: Essential Italian Cooking

Classico e Moderno Essential Italian Cooking

NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY

Having won or been designated for pretty much every known esteemed culinary honor, Michael White is hailed by food pundits as the following extraordinary saint of Italian gastronomy. His range reaches out the world over with a grip of acclaimed fancy eateries, including Marea, Ai Fiori, Osteria Morini, and pizza shop Nicoletta.

Presently, in Classico e Moderno, White brings his energy for legitimate Italian food to the home kitchen, with plans—almost 250—that cover both the conventional and contemporary dishes of the district. In the "Classico" divide, White offers such famous 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" sections highlight plans that have made White's eateries famous, incorporating 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 segments offer thoughts for your entire dinner: 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), principle courses (Pollo alla Diavola, Braised Lamb Shanks with Farrotto), and sweets (Crostata di Ricotta, Panna Cotta with Meyer Lemon–Basil Sorbet and Almond Milk Froth), just as plates of mixed greens, pizzas, and essential equations for pesto, stocks, and vinaigrettes. Counting individual notes and tales about White's initial stay in Italy and his tasty vocation, Classico e Moderno will give you all the devices, tips, and deceives you have to cook enticing Italian dishes with the certainty of a prepared gourmet specialist.

About the Author

Michael White, a Wisconsin native, began his award-winning culinary career at Chicago’s renowned Spiaggia and Ristorante San Domenico in Imola, Italy. After eight years in Italy he moved to New York City and partnered with Ahmass Fakahany to form the Altamarea Group, which currently owns seven restaurants, including Marea in New York City (which holds two Michelin stars and won the 2009 James Beard Award for Best New Restaurant and membership in Relais & Chateaux) and Al Molo in Hong Kong. Additional locations include the Michelin one-starred Ai Fiori, Osteria Morini in SoHo and Washington, D.C., Due Mari and Osteria Morini in New Jersey, and Nicoletta Pizzeria. The group will open three additional New York City locations in 2013. White and his recipes and restaurants are featured regularly, everywhere from The New York Times to Esquire to the Today show. Michael White lives in New York with his wife and daughter.

Andrew Friedman has collaborated on more than twenty cookbooks with some of America’s finest and most well-known chefs, including Alfred Portale, Michelle Bernstein, Laurent Tourondel, and former White House chef Walter Scheib, and co-authored (with American tennis player James Blake) the New York Times bestselling memoir Breaking Back. Friedman is a two-time winner of the IACP Award for Best Chef or Restaurant Cookbook, and co-editor of the popular anthology Don’t Try This at Home. He is also the author of Knives at Dawn, about the famous Bocuse d’Or culinary competition. He is founder and chief contributor to the chef-focused website Toqueland.com. He lives in Brooklyn with his family.

My favorite italian cookbook by far. Photographs are perfect. Recipies run from rustic to complex, but are reasonable for the home chef. Strong on technique. Michael White's Marea is my "go to" manhattan eatery and many of his classics are in this book. I've cooked about a third of the recipies and haven't encountered a dud yet. --Maggie S.

Wonderful book. Tried several of the recipes in the classic section Really liked the pasta e fagii soup and grilled tuna with fresh tomatoe sauce. Some recipes are more time consuming than others but generally they are easy to follow. --Carolyne Barruche

The recipes are easy to make and the results are consistently good. --Jonathan

Classico e Moderno: Essential Italian Cooking