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Molto Gusto: Easy Italian Cooking: Book by Mario Batali

Molto Gusto: Easy Italian Cooking

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ISBN: 9780061924323    Publisher: HarperCollins Publishers Inc Year of publishing: 2009     Format:  Hardback No of Pages: 224        Language: English
Chef Mario Batali's zest for life infuses the casual Italian fare that has made his restaurant Otto Enoteca Pizzeria in New York City a perennially popular destination. Take the taste of Otto home with...Read more
Chef Mario Batali's zest for life infuses the casual Italian fare that has made his restaurant Otto Enoteca Pizzeria in New York City a perennially popular destination. Take the taste of Otto home with "Molto Gusto", a collection of recipes for everyone's favorites: pizza, pasta, antipasti, and gelati. Mario writes the definitive book on great pizza making for the amateur, the novice, the foodie, and the gourmet cook, teaching them how to make really great pizza at home without any fancy equipment. Here too are recipes for 'stuffed pizza', including calzone, Stromboli, and pizza rustica from Puglia. Looking for something a little lighter? Try the antipasti. Based on simple seasonal vegetables with a few showcasing seafood and meat, these dishes can make up an entire, healthy meal. Also included are some of Mario's favourite simple pasta dishes, and to finish it all off, five base recipes for gelato, plus dessert variations from Sicily, Naples, and Emilia Romagna. Filled with Mario's infectious personality and robust flavor, "Molto Gusto" makes it easy to spend a night on the town without leaving home.
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Review:
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...Read more
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)
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