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America--Farm to Table

by Mario Batali Jim Webster

Bestselling author and world-renown chef Mario Batali pays homage to the American farmer-from Maine to Los Angeles-in stories, photos, and recipes.AMERICA -- FARM TO TABLE: Simple, Delicious Recipes Celebrating Local FarmersMario Batali, who knows the importance of ingredients to any amazing dish, sees farmers as the rock stars of the food world. In this new book he celebrates American farmers: their high quality products and their culture defined by hard work, integrity, and pride. Batali asked his chef friends from Nashville, Tennessee, to San Francisco, to tell him who their favorite farmers were, and those farmers graciously shared their personal stories along with their top-of-the-line produce and products. In Seattle, Chef Matt Dillon introduces readers to Farmer Pierre Monnat, who produces fava beans and lamb. Batali then features those ingredients in such mouth-watering recipes as: Lamb Shank Sloppy Joes and Fava Bean Guacamole. In Washington, DC, Chef Jose Andres from Jaleo introduces us to Farmer Jim Crawford, who grows corn, broccoli, and strawberries Batali's accompanying dishes include: Chilled Sweet Corn Soup and Grilled Salmon with Strawberry Salsa. Other stops along the way include: Tampa; Austin; Nashville; Las Vegas; Los Angeles; New York, San Francisco; Portland, Maine; Chicago; Cleveland; Suttons Bay, Michigan; and Vail, Colorado. With over 100 superb recipes, this is the book that every home cook will want upon returning from the farmer's market or grocers.

America--farm To Table: Simple, Delicious Recipes Celebrating Local Farmers

by Mario Batali Jim Webster

Bestselling author and world-renown chef Mario Batali pays homage to the American farmer-from Maine to Los Angeles-in stories, photos, and recipes. AMERICA -- FARM TO TABLE: Simple, Delicious Recipes Celebrating Local Farmers Mario Batali, who knows the importance of ingredients to any amazing dish, sees farmers as the rock stars of the food world. In this new book he celebrates American farmers: their high quality products and their culture defined by hard work, integrity, and pride. Batali asked his chef friends from Nashville, Tennessee, to San Francisco, to tell him who their favorite farmers were, and those farmers graciously shared their personal stories along with their top-of-the-line produce and products. In Seattle, Chef Matt Dillon introduces readers to Farmer Pierre Monnat, who produces fava beans and lamb. Batali then features those ingredients in such mouth-watering recipes as: Lamb Shank Sloppy Joes and Fava Bean Guacamole. In Washington, DC, Chef Jose Andres from Jaleo introduces us to Farmer Jim Crawford, who grows corn, broccoli, and strawberries Batali's accompanying dishes include: Chilled Sweet Corn Soup and Grilled Salmon with Strawberry Salsa. Other stops along the way include: Tampa; Austin; Nashville; Las Vegas; Los Angeles; New York, San Francisco; Portland, Maine; Chicago; Cleveland; Suttons Bay, Michigan; and Vail, Colorado. With over 100 superb recipes, this is the book that every home cook will want upon returning from the farmer's market or grocers.

Buvette

by Mario Batali Jody Williams

The best of French Bistro cooking--simple yet sophisticated tastes--by the owner and chef of the celebrated New York restaurant. BUVETTE: The Pleasure of Good FoodBUVETTE will celebrate and capitalize on the trend of informal eating and simple entertaining, but with delicious flair. Jody Williams, owner of Buvette restaurant, shows the home cook how to create casual, polished meals without spending a lot of money or time. She has a certain aesthetic that is a combination of Italian and French bistro cooking in that she uses sophisticated taste combinations, but prepared in simple ways to make unforgettable dishes. A comfortable and interesting table will make your meals a pleasure and Williams offers suggestions for using varied plates (from your shelves or the flea market) and helps you think creatively about serving food, like scooping ice cream into a tea cup, or serving chocolate mousse in a silver tablespoon. There will be recipes like Ricotta Fritters, Carrot Spoon Bread, Shaved Brussels Sprouts with Pecorino and Walnuts, Potato Chips with Rosemary Salt, Scallops with Caper Brown Butter, Ratatouille, Roasted Heirloom Apples Stuffed with Pork Sausage, Chocolate on a Spoon, and her special Tarte Tatin. There will be sections on Aperitifs and Cocktails and Coffees and Teas. Also included will be 25 sidebars that offer useful tips on everything from building a bar to removing wine stains. With gorgeous photography and surprisingly simple recipes, this will be the book cooks will turn to again and again.

The Cocktail Party

by Mario Batali Mary Giuliani

THE ESSENTIAL GUIDE TO THROWING THE PERFECT PARTY--FROM ONE OF TODAY'S MOST SOUGHT-AFTER CATERERS. When A-listers want to host a standout event, they call New York caterer Mary Giuliani. Her motto? Eat. Drink. Play. Recover. She prefers a "simple yet special" approach to entertaining but still manages to make the ordinary extraordinary. Now Mary is sharing all her secrets, along with tried-and-true planning tips, inventive menus, whimsical recipes, and delicious stories--everything you need to know to get your ducks in a row--and your pigs in their blankets!--to stage the perfect party for a range of special occasions, including * New Year's Eve: Banana Pancake Bites, Mini Kale and Fontina Breakfast Pies, and Champagne Jell-O * Game Day: MACO (Mac and Cheese Taco) with Guacamole, Banoffee Cream Pie in a Mug, and Beergaritas * Awards Season: Chicken Satay, Edamame Dumplings, and Easiest Champagne Drink Ever * Cinco de Mayo: Spicy Pigs, Sweet Quesadilla Bites, and Grapefruit-Jalapeño Margaritas * Thanksgiving: Turkey with Cranberry on Mini Pumpkin Muffins, Mashed Potato Popovers with Mozzarella, and Tipsy Turkey Martinis * Christmas: Mini Grilled Cheese with Fontina and OTTO Black Truffle Honey, Baked Italian Mini Doughnuts, and Italian Eggnog Each party theme comes with a festive Snacktivity that turns your favorite foods and toppings into an eye-popping set piece (think frittata bar, soup-sipping station, DIY grilled cheese party). Mary also offers up Big Stories to get the conversation flowing, a Party Calculator to plan how much to buy and prep per guest, and advice for stocking your Party Closet so you can quickly turn a casual drop-by into a fabulous time. Whether you host get-togethers once a week or once a year, this handy guide has all you need to eat, drink, and be, well, Mary.Praise for Mary Giuliani and The Cocktail Party "A handbook for living well and appreciating life with joyous abandon."--Mario Batali, from the Foreword "When Mary Giuliani caters a party at your home, guests eat more, drink more, and linger longer, and when they do finally leave they ask for to-go bags. All-encompassing but never fussy, clever but never pretentious, Mary's approach to food and entertaining is warm and familiar without ever sacrificing on quality and sophistication."--Ariel Foxman, editorial director, InStyle "Mary pulls it all together with effortless panache, and all I can ever remember the next day--besides the fact that I drank too much--is how delicious everything was and how much fun I had. That is why I have her saved on my phone as 'Party Expert.'"--Jonathan Van Meter, author and contributing editor, Vogue and New YorkFrom the Hardcover edition.

Cook like a Rock Star: 125 Recipes, Lessons, and Culinary Secrets

by Mario Batali Suzanne Lenzer Anne Burrell

If chefs are the new rock stars, Anne wants you to rock in your own kitchen! For Anne Burrell, a classically trained chef and host of Food Network's Secrets of a Restaurant Chef (where she shares impressive recipes and smart techniques that anyone can master), and Worst Cooks in America (the show that transforms hopeless home cooks), being a rock star in the kitchen means having the confidence and ability to get a great meal on the table without a sweat. In her debut cookbook, she presents 125 rustic yet elegant recipes, all based on accessible ingredients, along with encouraging notes and handy professional tricks that will help you cook more efficiently at home.With Anne's guidance, even the novice cook can turn out showstoppers like Whole Roasted Fish or Rack of Lamb Crusted with Black Olives, which are special enough for guests but easy enough for a weekday evening. For Piccolini (Little Nibbles), try making Truffled Deviled Eggs, Sausage and Pancetta Stuffed Mushrooms, or Baked Ricotta with Rosemary and Lemon. Delicious first courses include Pumpkin Soup with Allspice Whipped Cream and Garlic Steamed Mussels with Pimentón Aioli. And if you're craving pasta, Chef Anne's Light-as-a-Cloud Gnocchi, Sweet and Spicy Sausage Ragù, or Killer Mac and Cheese with Bacon will blow you away.Whether she's telling you how to use garlic most effectively ("perfume the oil, remove the garlic, and ditch it--it's fulfilled its garlic destiny!") or reaffirming the most important part of cooking (it should have the "sparkle factor!"), you will never feel alone at the stove. Anne's effervescent personality and unmatched vitality will be there every step of the way--as teacher, coach, cooking partner, and friend.Organized from "Piccolini and Firsts" to "Pasta, Seconds, Sides," and, of course, "Dessert" Cook Like a Rock Star is all about empowering you with the confidence to own what you do in your kitchen, to be excited by what you're making, and to experience the same kind of joy that Anne feels everyday when she cooks and eats.From the Hardcover edition.

Country Cooking of Italy

by Christopher Hirsheimer Mario Batali Colman Andrews

Following the success of their 2010 James Beard Foundation Best Cookbook of the Year, The Country Cooking of Ireland, Colman Andrews and Christopher Hirsheimer achieve the formidable feat of illuminating the world's most beloved cuisine in an entirely new light. Drawing on more than 40 years of experience traveling and eating in Italy, Andrews explores every region, from Piedmont to Puglia, and provides the fascinating origins of dishes both familiar and unexpected. This gloriously photographed keepsake depicts an ingredient-focused culture deeply rooted in rural traditions, in which even the most sophisticated dishes derive from more basic fare. With 230 sumptuous recipes highlighting the abundant flavors of the land, all set against the backdrop of Andrews' vivid storytelling and Hirsheimer's evocative images, this luxe book is sure to delight home chefs and lovers of Italian food alike.

The Eat Like a Man Guide to Feeding a Crowd

by Ryan D'Agostino Mario Batali Voltaggio David Granger

This welcome follow-up to Esquire's wildly popular Eat Like a Man cookbook is the ultimate resource for guys who want to host big crowds and need the scaled-up recipes, logistical advice, and mojo to pull it off whether they're cooking breakfast for a houseful of weekend guests, producing an epic spread for the playoffs, or planning the backyard BBQ that trumps all. With tantalizing photos and about 100 recipes for lazy breakfasts, afternoon noshing, dinner spreads, and late-night binges--including loads of favorites from chefs who know how to satisfy a crowd, such as Linton Hopkins, Edward Lee, and Michael Symon--this is the only cookbook a man will ever need when the party is at his place.

Italian Grill

by Mario Batali Judith Sutton

From Mario Batali, superstar chef and author of Molto Italiano, comes the ultimate handbook on Italian grilling, which will become an instant must-have cookbook for home grillers. Easy to use and filled with simple recipes, Mario Batali's new grilling handbook takes the mystery out of making tasty, simple, smoky Italian food. In addition to the eighty recipes and the sixty full-color photographs, Italian Grill includes helpful information on different heat-source options, grilling techniques, and essential equipment. As in Molto Italiano, Batali's distinctive voice provides a historical and cultural perspective as well. Italian Grill features appetizers; pizza and flatbreads; fish and shellfish; poultry; meat; and vegetables. The delicious recipes include Fennel with Sambuca and Grapefruit; Guinea Hen Breasts with Rosemary and Pesto; Baby Octopus with Gigante Beans and Olive-Orange Vinaigrette; and Rosticciana, Italian-Style Ribs.

Made With Love: The Meals On Wheels Family Cookbook

by Joan Rivers Maya Angelou Barbara Bush Cokie Roberts Kurt Warner Al Roker Martha Stewart Mario Batali Helen Mirren Judi Dench Enid Borden B. Smith

Celebrating the importance of family, Made With Love: The Meals On Wheels Family Cookbook includes recipes from the tables of well-known actors, chefs, writers, and other celebrities along with personal stories about their favorite family meals. <P><P>Learn to cook: Patti LaBelle's Baja Fish Tacos Cokie Roberts' Artichoke Gratin Al Roker's New Orleans-Style Barbecued Shrimp Judi Dench's Bread and Butter PuddingOther contributors include Helen Mirren, Martha Stewart, former First Lady Barbara Bush, Mario Batali, Paula Deen, Joan Lunden, Kurt Warner, Dr. Maya Angelou, Joan Rivers, and many more.Providing more than a million meals a day for seniors across America, Meals On Wheels Association of America is the oldest and largest national organization of its kind. Each sale of Made With Love: The Meals On Wheels Family Cookbook helps to end senior hunger in America.

The Modern Mixologist

by Mario Batali Mary Elizabeth Faulkner Tony Abou-Ganim

Over the course of the past two decades, Tony Abou-Ganim has earned his reputation as one of the leaders in the craft cocktail movement. Through his work with food and hospitality legends like Mario Batali, Steve Wynn, and Harry Denton, Abou-Ganim has earned his reputation as "the Modern Mixologist," someone bringing the traditional art of mixology into the 21st century. Now, in The Modern Mixologist, Abou-Ganim has established the new standard in cocktail books - a must-have guide to home mixology in a beautiful, coffee-table-suitable format. Featuring gorgeous full-color photography throughout by the award-winning Tim Turner, this book instantly becomes the most beautiful guide to creating cocktails available anywhere. If you carry one high-end cocktail book, this is it - sure to be a terrific gift item all year round.

Molto Gusto

by Mario Batali

The bestselling author of Italian Grill and Molto Italiano delivers a gorgeous collection of mouthwatering recipes to bring some Italian favorites home. Chef Mario Batali's zest for life infuses the casual Italian fare that has made his restaurant Otto Enoteca Pizzeria a perennially popular New York City destination. Now you can have the flavors of Otto at home, with Molto Gusto, a collection of recipes for everyone's favorites, from pizza, pasta, and antipasti to gelati and sorbetti. Mario has written the definitive book on great pizza making for the amateur, the novice, the foodie, and the gourmet cook, teaching how to make really great pizza at home without any fancy equipment. Here too are recipes for classic pizza, Otto's special pizzas, and even kids' pizzas. Looking for something a little lighter? Try the antipasti. Based on seasonal vegetables, with a few recipes showcasing seafood and meat, these dishes can make up an entire, healthy meal. Also included are many of Mario's favorite simple pasta dishes, and to finish it all off, fantastic recipes for gelati, sorbetti, and copette. Filled with Mario's infectious personality and love of robust flavors, and illustrated with luscious full-color photos, Molto Gusto makes it easy to spend a night on the town without leaving home.

The Mozza Cookbook

by Mario Batali Nancy Silverton Carolynn Carreno Matt Molina

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 Osteria Mozza and Pizzeria Mozza, co-owned with restaurateurs Mario Batali and Joe Bastianich. A reservation at Mozza has been the hottest ticket in town since the restaurants opened and diners have been lining up for their wildly popular dishes. Finally, in The Mozza Cookbook, Silverton is sharing these 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 explore recipes from aperitivo to dolci that she would serve at her tavola at home. But do not confuse authentic with conventional! Under Silverton's guidance, each bite is more exciting and delectable than the last, with recipes such as:Fried Squash Blossoms with RicottaBuricotta 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 Sautéed Cavolo Nero Fritelle di Riso with Nocello-soaked Raisins and Banana Gelato Olive Oil Gelato In the book, Nancy guides you through all the varieties of cheese that she serves at the Mozzarella Bar in the Osteria. And you'll find all the tricks you need to make homemade pastas, gelato, and pizzas that taste as if they were flown in directly from Italy. Silverton's 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. It's no wonder it is so difficult to get a table at Mozza--when you're cooking these dishes there will be a line out your door as well.From the Hardcover edition.

My Father's Daughter: Delicious, Easy Recipes Celebrating Family And Togetherness

by Gwyneth Paltrow Mario Batali

The Academy-Award winning actress and avid foodie shares a sumptuous collection of recipes and gorgeous photographs celebrating the joy of preparing food for loved ones, a passion she learned from her beloved father. As an actress, author, trendsetter, creator of goop. com, and host of the popular PBS series,Spain: On the Road Again, Gwyneth Paltrow is an icon of style and good taste around the world. As a young girl eating and cooking with her father, Bruce Paltrow, she developed a passion for food that has shaped how she lives today and strengthened her belief that time with family is a priority. Now in MY FATHER'S DAUGHTER, Paltrow shares her favorite family recipes along with personal stories of growing up with her father, Bruce Paltrow. She discusses how he has influenced her in the food she loves, how she involves her kids in cooking, and how she balances healthy food with homemade treats. And, for the first time, Paltrow offers a glimpse into her life as daughter, mother and wife, sharing her thoughts on the importance of family and togetherness. Complete with 150 delicious ideas for breakfast, sandwiches and burgers, soups, salads, main dishes, sides, and desserts, MY FATHER'S DAUGHTER is a luscious collection that will inspire readers to cook great food with the people who mean the most to them.

Rustic Italian Food

by Mario Batali David Joachim Marc Vetri

Slow-cooked meats, homemade breads, flavorful pastas...these are the traditional comfort-food classics that Italians have been roasting, baking, curing, and making in their own kitchens for generations--dishes that people actually want to cook and eat. In Rustic Italian Food, acclaimed Philadelphia chef Marc Vetri celebrates the handcrafted cuisine of Italy, advocating a hands-on, back-to-the-basics approach to cooking. Home cooks of every skill level will revel in the 120 recipes, such as sweet Fig and Chestnut Bread, rich Spinach and Ricotta Gnocchi, savory Slow-Roasted Lamb Shoulder, and fragrant Apple Fritters. Rustic Italian Food is also an education in kitchen fundamentals, with detailed, step-by-step instructions for making terrines, dry-cured salami, and cooked sausage; a thorough guide to bread and pasta making; and a primer on classic Italian preserves and sauces. Much more than just a collection of recipes, in this book Marc Vetri connects us directly to the essence of Italian food.

Rustic Italian Food

by Mario Batali David Joachim Marc Vetri

Slow-cooked meats, homemade breads, flavorful pastas...these are the traditional comfort-food classics that Italians have been roasting, baking, curing, and making in their own kitchens for generations--dishes that people actually want to cook and eat. In Rustic Italian Food, acclaimed Philadelphia chef Marc Vetri celebrates the handcrafted cuisine of Italy, advocating a hands-on, back-to-the-basics approach to cooking. Home cooks of every skill level will revel in the 120 recipes, such as sweet Fig and Chestnut Bread, rich Spinach and Ricotta Gnocchi, savory Slow-Roasted Lamb Shoulder, and fragrant Apple Fritters. Rustic Italian Food is also an education in kitchen fundamentals, with detailed, step-by-step instructions for making terrines, dry-cured salami, and cooked sausage; a thorough guide to bread and pasta making; and a primer on classic Italian preserves and sauces. Much more than just a collection of recipes, in this book Marc Vetri connects us directly to the essence of Italian food.

Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City

by Mario Batali Katie Parla Kristina Gill

A love letter from two Americans to their adopted city, showcasing modern dishes influenced by tradition, as well as the rich culture of their surroundings. <P><P> Even 150 years after unification, Italy is still a divided nation where individual regions are defined by their local cuisine. Each is a mirror of its city's culture, history, and geography. But cucina romana is the country's greatest standout. <P> Tasting Rome provides a complete picture of a place that many love, but few know completely. In sharing Rome's celebrated dishes, street food innovations, and forgotten recipes, journalist Katie Parla and photographer Kristina Gill capture its unique character and reveal its truly evolved food culture--a culmination of 2000 years of history. Their recipes acknowledge the foundations of Roman cuisine and demonstrate how it has transitioned to the variations found today. You'll delight in the expected classics (cacio e pepe, pollo alla romana, fiore di zucca); the fascinating but largely undocumented Sephardic Jewish cuisine (hraimi con couscous, brodo di pesce, pizzarelle); the authentic and tasty offal (guanciale, simmenthal di coda, insalata di nervitti); and so much more. <P> Studded with narrative features that capture the city's history and gorgeous photography that highlights both the food and its hidden city, you'll feel immediately inspired to start tasting Rome in your own kitchen.

Tom Valenti's Soups, Stews, and One-Pot Meals

by Andrew Friedman Mario Batali Tom Valenti

This is the way we love to eat -- slowly braised, cut-with-a-spoon-tender meat resting in aromatic juices just waiting for the perfect piece of bread to come along and sop it up; a steaming bowl of chowder filled with chunks of fish and potatoes in rich broth laced with the smoky-sweet-salty flavor of bacon; a casserole that's spent some serious time in the oven as layer upon layer of creamy, soft cheese, pasta, herbs, and meat meld into a delectable whole. And as luck would have it, this is the way celebrated New York City chef Tom Valenti loves to cook. Considered Manhattan's grandmaster of comfort food, Valenti has made this beloved cooking his trademark. In fact, on any given night, you'll find him in his wildly successful Upper West Side restaurants Ouest and 'Cesca feeding the world's A-list -- Bill Clinton, Steven Spielberg, Charlie Rose, Jerry Seinfeld, Judy Collins, Joan Didion. Because, of course, this is the food they love to eat, too. In Tom Valenti's Soups, Stews, and One-Pot Meals, Valenti and coauthor Andrew Friedman dish up the flavor we've come to expect from a New York chef, without any of the fuss. This is food that gets better a day or two after it's made, food to make on the weekend and savor throughout a busy week, food that is perfect for dinner parties and family celebrations. Here are 125 realistic recipes for the home cook -- most made in one pot -- and all based on the fact that the right ingredients, left alone to cook in a single vessel with virtually no intervention from the cook, steadily build glorious flavor and leave far fewer pots to clean. The book includes "Variations" and "Tomorrow's Table," tips on ways to embellish a dish by adding vegetables or meats or provide economy by stretching it into another satisfying meal by simply adding another ingredient. Valenti and Friedman embrace what they term "cooking in the real world," encouraging home cooks to use canned stocks and beans whenever appropriate. They discuss key ingredients; offer a section on condiments, garnishes, and accompaniments; provide a list of mail-order sources; and recommend cookware (though you won't need a lot).

The Unprejudiced Palate

by Ruth Reichl Mario Batali Angelo M. Pellegrini

First issued in 1948, when soulless minute steaks and quick casseroles were becoming the norm, The Unprejudiced Palate inspired a seismic culinary shift in how America eats. Written by a food-loving immigrant from Tuscany, this memoir-cum-cookbook articulates the Italian American vision of the good life: a backyard garden, a well-cooked meal shared with family and friends, and a passion for ingredients and cooking that nourish the body and the soul.From the Trade Paperback edition.

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