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In Meat, Pat introduces you to cuts beyond chops and
tenderloins-including inexpensive and unusual cuts-so you can
venture outside your everyday selections. With detailed,
step-by-step photos, he provides instruction in the best butchering
skills for the home cook, such as needling, frenching, rolling, and
tying. Through heart-warming reminiscences and personal memories,
you'll learn of the history of the LaFrieda family's great American
success story and how they created a business that's lasted over
one hundred years, becoming a New York City landmark along the way.
The city even named a street after them in the meatpacking
district, Pat LaFrieda Lane. Dubbed by New York magazine as the
King of Meat, Pat Jr. is the mastermind behind the celebrated
burgers at many famous restaurants, and he has created over one
hundred custom hamburger blends. Now, Pat will reveal to everyone
how to create the perfect burger with his all-time favourite burger
blend recipes. Bringing together three generations of experience
and exuberant passion for good, satisfying food, this lavishly
illustrated and beautifully designed book is sure to be a staple in
countless home kitchens for years to come.
Winner of the 2014 James Beard Award for Outstanding Chef: the top chef
in the country
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 Ricotta
- Buricotta 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.
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