Download PDF , by Nancy Silverton Carolynn Carreno

Download PDF , by Nancy Silverton Carolynn Carreno

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, by Nancy Silverton Carolynn Carreno

Download PDF , by Nancy Silverton Carolynn Carreno

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Product details

File Size: 25705 KB

Print Length: 368 pages

Publisher: Knopf (September 27, 2011)

Publication Date: September 27, 2011

Sold by: Random House LLC

Language: English

ASIN: B004G8P2NW

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Amazon Best Sellers Rank:

#135,346 Paid in Kindle Store (See Top 100 Paid in Kindle Store)

In my opinion, Nancy Silverton's culinary talent is unassailable. I have never had a meal at any of her restaurants that was anything but perfect. So when I had dinner at Mozza Osteria not long ago, I knew I had to get this book. I am not disappointed. The gorgeous photos of the many of the dishes perfectly convey the focus on flavor and presentation that make dining at Mozza such a wonderful experience.As with any restaurant cookbook, there are recipes here that I will probably never make because of the many steps involved in the preparation. However, there are many, many more recipes in this book that are within the reach of home cooks and kitchens than almost any other restaurant cookbook I own. The pizzas are relatively simple, and explode with flavor, and many of the entree recipes include the side dish in the preparation. Wine pairings are included for most recipes.As always, the success of the recipes here relies on the ingredients, a point which Silverton stresses again and again. Some of the ingredients are hard to find, but worth seeking out for the best results. In that regard, the Mozzarella Bar recipes prove to be the most challenging in the book, even though they are among the easiest. I have tried too many brands of burrata to count, most of which I have discarded after one bite. I personally would not bother to make the burrata recipes unless I could get it from one of Silverton's recommended suppliers, Gioia. To do otherwise would yield disappointing results no matter what the other ingredients are.I don't have a problem, as one reviewer does, with the substituted pizza dough. Silverton explains the reason why, and as a long-time fan of her LaBrea Bakery breads and baked goods, I accept the reason for the substitution.I highly recommend this book for the recipes and as a lasting souvenir of the all too ephemeral experience of having dinner at Mozza.

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.

Nancy Silverton is a fabulous chef that I have followed for years. Her food is exquisite and her cookbooks are beautiful.I fell in love with the pictures in this cookbook long before I cooked a single recipe but, in cooking many of them, I was not disappointed.I have used numerous of the recipes in this book and each and every one of them is well-written and easy to follow and execute. They all turn out really well and are super tasty.I recently had the opportunity to dine at Mozza and was thrilled to see many of the dishes in the book were still on the menu and they tasted just like the recipes I'd been following...although so much better at the restaurant with Nancy cooking them instead of me. ;-)This is one of my favorite cookbooks and go-to for dinner parties.Victoria Allmanauthor: A Chef's Journey with Her Captain

This cookbook really needs more photos to show each dish. Trying to plate properly isn't so easy. Plus, we all eat w/our eyes first, and not seeing the chef's final presentation really is a buzz kill in feeling inspired to make the dish.

I love and share the few recipes I've tried. We had fun with their pizza dough. My favorite recipe is Peperonata with Ricotta Crostoni. I eat it with everything! I will try more recipes, because they are tasty.

Wow. I mean. Wow. She takes time to translate to the home kitchen and is very thorough. If you are looking for quick 30 minute recipes. Stick to putanesca. If you want that truly rich flavor that separates good and great and are willing to invest the time, then buy this book.

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