The Babbo Cookbook.

BATALI, Mario.

ISBN 10: 0609607758 / ISBN 13: 9780609607756

Published by Clarkson Potter, New York, 2002

About this Item

First edition / First printing. Signed on the half-title page by Mario Batali. Also inscribed: To Pat, Great to see you in Seattle - Linguini is love - Mario Batali. Red paper-covered boards. 336 pages. Very fine in very fine dust jacket.

Seller Inventory # 17062

Bibliographic Details

• Title: The Babbo Cookbook.
• Publisher: Clarkson Potter, New York
• Publication Date: 2002
• Language: English
• ISBN 10: 0609607758
• ISBN 13: 9780609607756
• Binding: Hardcover
• Edition: 1st Edition
• Condition: Fine
• Dust Jacket Condition: Fine
• Signed: Signed by Author(s)
• Seller catalogs:
  • Signed Books
  • Food

About this title

Synopsis

Some of the most inspired (and acclaimed) Italian food in the country is served at Babbo Ristorante e Enoteca, Mario Batali&;s flagship restaurant in the heart of New York City&;s Greenwich Village. Diners in this converted town house have come to expect innovative flavors and artful presentations that make the most of seasonal, local, and artisanal ingredients&;all with a sensibility that is distinctly Italian. Now home cooks can re-create these showstopping dishes, just as they are served at the restaurant, to win raves of their own.

The Babbo Cookbook is Mario&;s biggest yet, filled with 150 recipes that have redefined contemporary Italian cooking. Here for the first time he shares such signature dishes as Mint Love Letters with Spicy Lamb Sausage and Beef Cheek Ravioli, all showcasing his unparalleled ability to reinterpret the Italian culinary tradition in a completely original way. Recipes for dozens of Babbo&;s renowned antipasti, many based on fresh seasonal produce, are followed by an alluring collection of pastas; fish, fowl, and meat entrées; and a selection of Babbo&;s irresistible dessert offerings. From Grilled Pork Chops with Peaches and Balsamic Vinegar to Spicy Lamb Tartare with Mint Crostini and a Quail Egg and Wild Striped Bass with Charred Leeks and Squid Vinaigrette, The Babbo Cookbook is filled with vibrant, complex flavors that belie their straightforward preparations. Even classic recipes like Bollito Misto and Pappardelle Bolognese come alive again in bright new renditions that delight the palate.

Also included are notes on the unique touches that make a meal at Babbo such a singular dining experience, from suggestions on wine service to recipes for &;predesserts&; that smooth the transition from savory to sweet&;all representing the distinctive brand of Italian hospitality that has become the Batali trademark.

The Babbo Cookbook is that rarity in the world of restaurant cookbooks: a collection of accessible, appetizing recipes that brings the spirit of a remarkable restaurant into the home kitchen without losing an iota of tantalizing flavor in the translation.

About the Author

MARIO BATALI is known to viewers of Food Network coast to coast as the host of Molto Mario and Mario Eats Italy, his influential cooking shows exploring the regional cuisines of Italy. He co-owns and operates three enormously popular New York restaurants, Babbo, Esca, and Lupa, as well as Italian Wine Merchants, a store devoted exclusively to the wines of Italy. Mario is the author of two previous books, Mario Batali Simple Italian Food and Mario Batali Holiday Food. He lives in New York City with his wife, Susi, and two sons.