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.
About the Author
Mario Batali is the James Beard Award-winning author of eight cookbooks, including Molto Gusto, Molto Italiano, Spain...A Culinary Road Trip, and Italian Grill, as well as the iPad app Mario Batali Cooks! With a host of television shows to his name, fifteen restaurants, and Eatalya 50,000-square-foot Italian marketplace in New York Citys Flatiron district, which he co-owns with his partner, Joe BastianichMario Batali is arguably one of the most recognized and respected chefs working in America today. Mario splits his time between New York Citys Greenwich Village and northern Michigan with his wife and their two sons.
Praise for Molto Gusto: Easy Italian Cooking…
“If you could eat with your eyes, you’d swoon while reading Mario Batali’s MOLTO GUSTO.”
-San Francisco Book Review
“The breadth of vegetable preparations in “Molto Gusto” is infectious. Armed with Batali’s suggestions, it seems, readers could tackle almost any vegetable they bring home.”
-Buffalo News (NY)