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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 show more 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. show lessTags
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This is one of those cookbooks that you are more likely to read than to actually use. The recipes seem fairly complex, if you're not very familiar with Italian cooking techniques, and some of the ingredients are hard to come by. My local grocery has a pretty basic pasta section: spaghetti, lasagna, macaroni, penne; these recipes seem to call for dozens of variations! (I have also never seen rabbit on offer at the butcher's counter.) Still, I am always looking for inspiration, and this volume has some great ideas.
I have tried some of t hese recipes nad they worked out well. mOstly I just like to tlook at the pictures. Beautiful book!
2nd copy to Classic City
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20+ Works 2,158 Members
Mario Batali is a chef and the author of several cookbooks including Molto Italiano: 327 Simple Italian Recipes, which won the James Beard Award, Molto Batali: Simple Family Meals from My Home to Yours, and America--Farm to Table: Simple, Delicious Recipes Celebrating Local Farmers. In 2014, his cookbook entitled Multo Gusto made the New York show more Times Bestsellers list. (Bowker Author Biography) show less
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