Description: The Mozza Cookbook by Nancy Silverton, Matt Molina, Carolynn Carreno, Mario Batali Silverton brings us delicious, popular dishes from her eateries--as exciting and satisfying as anything that might be served in Italy. The detailed, easy-to-follow recipes; the authors lively, encouraging voice; and her intimate, comprehensive knowledge of the traditions behind this delectably decadent cuisine make this the ultimate must-have Italian cookbook. FORMAT Hardcover LANGUAGE English CONDITION Brand New Publisher Description Owner and chef of the hottest two restaurants in L.A.--and possibly the U.S.A.--Nancy Silverton returns with the ultimate Italian cookbook based on the delicious and wildly popular dishes served at Osteria Mozza and Pizzeria Mozza. Silverton takes us through a full Italian meal from aperitivo to desserts--with recipes such as Fried Squash Blossoms with Ricotta, Bavette Cacio e Pepe, Fennel Sausage Pizza, Grilled Quail Wrapped in Pancetta with Sage & Honey, and Olive Oil Gelato.Discover the mouthwatering world of Italian cuisine with this delectable collection of more than 130 authentic recipes, from a James Beard Award-winning chef.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 Pizzeria Mozza and the Michelin-starred Osteria Mozza.In The Mozza Cookbook, Silvertonsharesthese 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 explorerecipes from aperitivo to dolci that she would serve at her tavola at home.But do not confuse authentic with conventional!Under Silvertons 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.Sauteed Cavolo Nero.Fritelle di Riso with Nocello-soaked Raisins and Banana Gelato.Olive Oil GelatoIn The Mozza Cookbook, youll find all the tricks you need to make homemade pastas, gelato, and pizzas that taste as if they were flown in directly from Italy. Silvertons 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. Author Biography 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 Silvertons Sandwich Book, Nancy Silvertons Pastries from the La Brea Bakery (recipient of a 2000 Food & Wine Best Cookbook Award), Nancy Silvertons 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 Carreno 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), Fresh Every Day and Sara Fosters Casual Cooking (with Sara Foster), 100 Ways to Be Pasta (with Wanda and Giovanna Tornabene), and Once Upon a Tart (with Frank Mentesana and Jerome Audureau). She lives in Los Angeles and New York. Review "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 chefs personality can translate from restaurant to page. [The books] lavish presentation of unusually lovely photographs seemed just right. Silverton takes full advantage of Californias vivid produce. Her book, like her menus, casts the universe as a luxurious garden. . . . lyrical and nurturing."—Frank Bruni, Food and Wine Review Quote "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 Excerpt from Book Chapter 1 Apertivi and stuzzichini One of the things I enjoy most about my time in Italy is the rituals that punctuate every day-a particular favorite being cocktail hour. In my town, in the summertime, every afternoon at around six oclock, the entire population descends on the one bar in town, Bar del Gallo, which everyone refers to as Aldos, after its owner, for an aperitivo. In the hour or two between a postlunch nap and dinner, we sit at the tables that spill out from the bar into the piazza and enjoy relaxed conversation at a slow pace that I rarely experience here. The primary difference between Italian cocktail hour and American cocktail hour is that Italians dont eat. Italians might have seven salty peanuts at the bar, or they might indulge in a little cube of mortadella or mozzarella at a stand-up reception. The word for these little bites is stuzzichini, which comes from the word stuzzicare, meaning "to tease" or "to whet." The idea is to stimulate the appetite, not ruin it. And Italians would never, as we might, turn cocktail snacks into dinner. All that said, when we host private parties in the Primo Ministro room, the private dining room in the Osteria, or in the Scuola di Pizza, the special-events room attached to Mozza2Go, our customers request to start with a cocktail hour that includes tray-passed stuzzichini. But since Mozza is, as Ive said, an Italian restaurant as seen through the eyes of American owners, the stuzzichini that we offer are a bit more substantial and flavorful than cubes of mortadella. We serve bite-size morsels that are easy to eat with a cocktail in one hand, such as crostini (pages 46-50) and Pancetta-wrapped Figs (page 54). You probably wont find anything so rich or filling at a cocktail hour in Italy, but we hope you enjoy these. And for you purists, forgive us the transgression, and enjoy your peanuts. Italians are deeply habitual when it comes to what they eat and drink and in what order. They would never, for instance, have a glass of wine after theyve had a digestivo, or after-dinner drink. During cocktail hour, there are only a few acceptable options, the most common of which is a glass of Prosecco, or Italian sparkling wine. At Mozza, we greet guests for private parties with a glass of Prosecco and one of our sommeliers carries a magnum of Flor Prosecco around the dining room, refilling glasses and greeting regular customers with complimentary glasses. For those who prefer a cocktail, we offer some, also included in this chapter, conceived in an Italian spirit and executed in an American one. sugar plum Makes enough pomegranate reduction for 8 cocktails for the pomegranate reduction 1⁄4 cup pomegranate juice 1⁄4 cup sugar for each cocktail 2 ounces vodka (or gin) 1 ounce fresh grapefruit juice 1 1⁄2 teaspoons pomegranate reduction to make the pomegranate reduction, combine the pomegranate juice and sugar in a small saucepan and bring the mixture to a boil over high heat. Reduce the heat and simmer until the sugar dissolves and the juice thickens to the consistency of thin syrup. Turn off the heat and set aside to cool the syrup to room temperature before using. Store refrigerated in an airtight container for up to a week. To make each cocktail, combine the vodka, grapefruit juice, and pomegranate reduction in a shaker filled with ice and shake vigorously. Strain the cocktail into a martini glass and serve. il postino I dont rent out my house in Italy but I do let friends stay there. The "rent" that I charge is always the same: one book and one DVD. Our collection of both is pretty random, but thankfully someone at some time thought to bring the movie, Il Postino, one of my all-time favorites. Makes enough honey syrup for 8 cocktails for the honey syrup 3 ounces mild-flavored honey, such as clover or wildflower honey 2 tablespoons water for each cocktail 1 ounce light rum 1 tablespoon fresh lime juice 1 tablespoon honey syrup 3 ounces Prosecco, plus more as needed Lime twist, for garnish sculaccione for the simple syrup 1⁄4 cup sugar 1⁄4 cup water for each cocktail 2 ounces Blanco tequila 1 1⁄2 tablespoons fresh lime juice 1 tablespoon fresh grapefruit juice 1 tablespoon Campari Dash of Angostura bitters 1 tablespoon simple syrup Lime wheel, for garnish Makes enough simple syrup for 4 to 6 cocktails To make the honey syrup, combine the honey and water in a small saucepan and bring the mixture to a boil over high heat. Reduce the heat and simmer until the honey is the consistency of thin syrup. Turn off the heat and set aside to cool the syrup to room temperature before using. Store refrigerated in an airtight container for up to a week. To make each cocktail, combine the rum, lime juice, and honey syrup in a shaker with ice and shake well. Add the Prosecco and shake again. Strain the cocktail into a champagne flute, adding more Prosecco, if necessary, to fill the glass. Garnish with a lime twist and serve. To make the simple syrup, combine the sugar and water in a small saucepan and bring the mixture to a boil over high heat. Reduce the heat and simmer until the sugar is dissolved. Turn off the heat and set aside to cool the syrup to room temperature. Store refrigerated in an airtight container for up to a week. To make each cocktail, combine the tequila, lime juice, grapefruit juice, Campari, bitters, and simple syrup in a shaker filled with ice and shake vigorously. Fill an old-fashioned glass with ice, strain the cocktail into the glass, and garnish with a lime wheel. meletti smash This cocktail is named for the brand of amaro, or bitters, that we use to make it. You could use another bitters if you cant find Meletti. Makes enough for 4 to 6 cocktails for the simple syrup 1⁄4 cup sugar 1⁄4 cup water for each cocktail 10 fresh mint leaves, plus 1 sprig for garnish Dash of Fee Brothers mint bitters 1 ounce Amaro Meletti 1 ounce Black Seal rum 11⁄2 tablespoons fresh lime juice 1 tablespoon simple syrup To make the simple syrup, combine the sugar and water in a small saucepan and bring the mixture to a boil over high heat. Reduce the heat and simmer until the sugar is dissolved. Turn off the heat and set aside to cool the syrup to room temperature. Store refrigerated in an airtight container for up to a week. To make each cocktail, use a wooden pestle or wooden spoon to muddle the mint leaves in an old-fashioned glass. Add the mint bitters and fill the glass with crushed ice. Combine the Amaro Meletti, rum, lime juice, and simple syrup in a shaker filled with ice and shake vigorously. Strain the cocktail into the glass with the mint leaves, garnish with a spring of fresh mint, and serve. gordons cup This refreshing cocktail is a play on the traditional British cocktail, Pimms Cup, made with gin instead of Pimms. Makes enough simple syrup for 4 to 6 cocktails for the simple syrup 1⁄4 cup sugar 1⁄4 cup water for each cocktail 9 thin slices cucumber (preferably Japanese cucumber) 2 ounces Plymouth gin 1 ounce fresh lime juice 11⁄2 tablespoons simple syrup To make the simple syrup, combine the sugar and water in a small saucepan and bring the mixture to a boil over high heat. Reduce the heat and simmer until the sugar is dissolved. Turn off the heat and set aside to cool the syrup to room temperature. Store refrigerated in an airtight container for up to a week. To make each cocktail, use a wooden pestle or mortar to muddle 6 of the cucumber slices in an old-fashioned glass and fill the glass with ice cubes. Combine the gin, lime juice, and simple syrup in a shaker filled with ice and shake vigorously. Strain the cocktail into the glass with the muddled cucumbers, garnish with the remaining cucumber slices, and serve. olives al forno In the Italian tradition of stuzzichini, I dont like to put out so many appetizers that my guests will ruin their appetites, but two things that I must serve whenever I entertain are roasted olives and toasted almonds tossed with olive oil and sea salt. These olives, which are tossed with citrus zest and garlic confit, are as beautiful as they are delicious. If we get an unusual olive variety, we might throw that in, but normally the combination we use is Lucques, Castelvetrano, Taggiasche (or Niçoise), and Picholine. You can use whatever combination of olives you want or have access to, as long as theyre not the canned pitted things I grew up with. Also, keep in mind that its ideal to have a variety of colors and sizes. You can prepare the olives up to a month in advance. Keep them in the refrigerator and roast them just before serving. If you are preparing them in advance, however, omit the garlic confit and garlic oil, as they will cause the olives to spoil more quickly. Prepare the olives with only the regular olive oil, and add the garlic and garlic oil up to several days before you are ready to roast them. Makes 1 quart of olives 4 cups mixed unpitted olives (such as 1 cup each Lucques, Castelvetrano, Taggiasche or Niçoise, and Picholine), drained 1 cup extra-virgin olive oil Wide zest strips of 1 orange (peeled using a vegetable Details ISBN0307272842 Author Mario Batali Short Title MOZZA CKBK Language English ISBN-10 0307272842 ISBN-13 9780307272843 Media Book Format Hardcover Pages 368 Year 2011 Imprint Random House Inc Subtitle Recipes from Los Angeless Favorite Italian Restaurant and Pizzeria Place of Publication New York Country of Publication United States Series Alfred A. Knopf Publication Date 2011-09-27 AU Release Date 2011-09-27 NZ Release Date 2011-09-27 US Release Date 2011-09-27 UK Release Date 2011-09-27 Illustrations 90 4C PHOTOGRAPHS Publisher Random House USA Inc DEWEY 641.5945 Audience General We've got this At The Nile, if you're looking for it, we've got it. With fast shipping, low prices, friendly service and well over a million items - you're bound to find what you want, at a price you'll love! TheNile_Item_ID:145099778;
Price: 81.96 AUD
Location: Melbourne
End Time: 2024-12-24T02:49:07.000Z
Shipping Cost: 8.88 AUD
Product Images
Item Specifics
Restocking fee: No
Return shipping will be paid by: Buyer
Returns Accepted: Returns Accepted
Item must be returned within: 30 Days
ISBN-13: 9780307272843
Type: Does not apply
Book Title: The Mozza Cookbook: Recipes from Los Angeles's Favorite Italian Restaurant and Pizzeria
Item Height: 243mm
Item Width: 216mm
Author: Nancy Silverton, Carolynn Carreno, Matt Molina
Format: Hardcover
Language: English
Topic: Food
Publisher: Random House USA Inc
Publication Year: 2011
Genre: Food & Drink
Item Weight: 1417g
Number of Pages: 368 Pages
