The Mozza Cookbook
Recipes from Los Angeles's Favorite Italian Restaurant and Pizzeria
$87.12
- Hardcover
368 pages
- Release Date
1 November 2011
Summary
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.
Disco…
Book Details
| ISBN-13: | 9780307272843 |
|---|---|
| ISBN-10: | 0307272842 |
| Author: | Nancy Silverton, Matt Molina, Mario Batali, Carolynn Carreño |
| Publisher: | Random House USA Inc |
| Imprint: | Random House Inc |
| Format: | Hardcover |
| Number of Pages: | 368 |
| Release Date: | 1 November 2011 |
| Weight: | 1.44kg |
| Dimensions: | 243mm x 219mm x 31mm |
| Series: | Alfred A. Knopf |
What They're Saying
Critics Review
“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
About The Author
Nancy Silverton
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.
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