Book
The Del Posto Cookbook / Mark Ladner ; with Michael R. Wilson ; forewords by Mario Batali and Joe Bastianich ; food photography by Paulette Tavormina.
Record details
- ISBN: 9781455561544 (hardcover)
- Physical Description: xxi, 239 pages : illustrations (chiefly colour) ; 29 cm
- Edition: First edition.
- Publisher: New York : Grand Central Life & Style, 2016.
Content descriptions
| General Note: | Includes index. |
Search for related items by subject
| Subject: | Cooking, Italian. |
| Genre: | Cookbooks. |
Available copies
- 1 of 1 copy available at Tsuga Consortium.
Holds
- 0 current holds with 1 total copy.
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Lakeshore Branch | 641.5945 Lad | 31681010033611 | NONFIC | Available | - |
- Baker & Taylor
The celebrated chef at Mario Batali's and Lidia Bastianich's award-winning destination restaurant in New York City redefines excellence in Italian cooking in America, focusing on regional Italian ingredients and traditions to present a collection of sophisticated old-country recipes. 50,000 first printing. - Baker & Taylor
A collection of recipes that focus on regional Italian ingredients and traditions from the chef at Mario Batali's and Lidia Bastianich's New York City restaurant, including such dishes as fried calamari, mushroom risotto, and veal braciole. - Grand Central Pub
The definitive cookbook on refined Italian Cuisine by the celebrated chef at Mario Batali's and Lidia Bastianich's award-winning destination restaurant in New York City.
Mark Ladner, the Chef at Del Posto, redefines what excellent Italian Cooking in America can be. With a focus on regional Italian ingredients and tradition, Ladner has chosen recipes that bring together flavors from the old country, but in sophisticated new ways, like: Fried Calamari with Spicy Caper Butter Sauce; Red Wine Risotto with Carrot Puree, Monkfish Piccata, Veal Braciole, and Ricotta-Chocolate Tortino
But what is special is that these recipes will really work in the home kitchen, unlike some ambitious cookbooks like this. And given Del Posto's origin and founders, the book includes recipes by Lidia Bastianich, and forewords by Mario Batali and Joe Bastianich.Plus, the award-winning sommelier at Del Posto offers advice on which Italian varietals to serve with what dishes. All this is complemented by photography that is inspired by 16th century still life paintings.
As the New York Times said in their review: "The food bewilders and thrills."
