The Mozza Cookbook: Recipes from Los Angeles's Favorite Italian Restaurant and Pizzeria

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Nancy Silverton Matt Molina

The Mozza Cookbook

Recipes from Los Angeles's Favorite Italian Restaurant and Pizzeria

Nancy Silverton, Matt Molina, Carolynn Carreno , Mario Batali

$85

Hardback

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English

Random House Inc
01 November 2011

Cookery, food & drink; National & regional cuisine

Owner and chef of the hottest two restaurants in L.A.--and possibly the U.S.A.--Nancy Silverton returns with the ultimate Italian cookbook based on the delicious and wildly popular dishes served at Osteria Mozza and Pizzeria Mozza.

Silverton takes us through a full Italian meal from aperitivo to desserts--with recipes such as Fried Squash Blossoms with Ricotta, Bavette Cacio e Pepe, Fennel Sausage Pizza, Grilled Quail Wrapped in Pancetta with Sage & Honey, and Olive Oil Gelato.

Discover the mouthwatering world of Italian cuisine with this delectable collection of more than 130 authentic recipes, from a James Beard Award-winning chef.

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 Pizzeria Mozza and the Michelin-starred Osteria Mozza.

In The Mozza Cookbook, Silvertonsharesthese 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 explorerecipes 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 .

Sauteed Cavolo Nero .

Fritelle di Riso with Nocello-soaked Raisins and Banana Gelato .

Olive Oil Gelato

In The Mozza Cookbook,

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.

By: Nancy Silverton, Matt Molina, Carolynn Carreno
Introduction by: Mario Batali, Mario Batali
Imprint: Random House Inc
Country of Publication: United States
Dimensions: Height: 242mm, Width: 218mm, Spine: 30mm
Weight: 1.440kg
ISBN: 9780307272843
ISBN 10: 0307272842
Pages: 368
Publication Date: 01 November 2011
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

Nancy Silverton is the co-owner of Osteria Mozza, Pizzeria Mozza, and Mozza2Go in Los Angeles, where she makes her home. She is the founder of the La Brea Bakery and formerly owned and operated Campanile (recipient of the 2001 James Beard Award for Best Restaurant). She is the author of A Twist of the Wrist, Nancy Silverton's Sandwich Book, Nancy Silverton's Pastries from the La Brea Bakery (recipient of a 2000 Food & Wine Best Cookbook Award), Nancy Silverton's Breads from the La Brea Bakery, and Desserts. She has three children. Matt Molina, a graduate of the Los Angeles Culinary Institute, began his career with Nancy Silverton at Campanile in Los Angeles. After six years, he went on to train at Del Posto in New York City in preparation for his role as executive chef of Pizzeria Mozza and Osteria Mozza. At both restaurants, Matt has received three stars from the Los Angeles Times and in 2008 he garnered Osteria Mozza a Michelin star. Matt has been nominated for Rising Star Chef, Best Chef Pacific, and Best New Restaurant at Osteria Mozza by the James Beard Foundation. Carolynn Carreno is a James Beard Award-winning journalist and the coauthor of several cookbooks, including Eat Me (with Kenny Shopsin), A Twist of the Wrist (with Nancy Silverton), Fresh Every Day and Sara Foster's Casual Cooking (with Sara Foster), 100 Ways to Be Pasta (with Wanda and Giovanna Tornabene), and Once Upon a Tart (with Frank Mentesana and Jerome Audureau). She lives in Los Angeles and New York.

Reviews for The Mozza Cookbook: Recipes from Los Angeles's Favorite Italian Restaurant and Pizzeria

“This cookbook is freaking awesome. Silverton truly wants to share what she knows with her pupils. Usually, that knowledge is passed on to her restaurant chefs and cooks. But with The Mozza Cookbook, for a brief moment, it gets to be us.”—Jenn Garbee, LA Weekly “Filled with beautiful rustic food photography and all the staple recipes.”—Kat Odell, Eater Los Angeles “I was struck by how fully and faithfully a chef's personality can translate from restaurant to page. [The book’s] lavish presentation of unusually lovely photographs seemed just right. Silverton takes full advantage of California's vivid produce. Her book, like her menus, casts the universe as a luxurious garden. . . . lyrical and nurturing.”—Frank Bruni, Food and Wine