You can use your Las Vegas-Clark County Library District card to borrow titles from these partner libraries:
The Mozza Cookbook
Recipes from Los Angeles's Favorite Italian Restaurant and Pizzeria
1 of 2 copies available
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, Silverton shares 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 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.
-
Creators
-
Publisher
-
Release date
September 27, 2011 -
Formats
-
Kindle Book
-
OverDrive Read
- ISBN: 9780307599643
-
EPUB ebook
- ISBN: 9780307599643
- File size: 22959 KB
-
-
Languages
- English
-
Reviews
-
September 15, 2011
Experienced home cooks can use this book to re-create their favorite Italian dishes from Silverton's popular Los Angeles restaurant. The recipes have been adapted for home kitchens, and Silverton clearly explains when and why significant changes were made. Expect lengthy, detailed directions; some recipes contain three pages of instructions! Most dishes include wine parings, and the dessert chapter is especially inventive. Recommended for epicures who enjoy restaurant cookbooks and readers looking to plan a complete Italian meal.
Copyright 2011 Library Journal, LLC Used with permission.
-
October 1, 2011
Beloved by Angelenos, Silverton's side-by-side eateries, Osteria Mozza and Pizzeria Mozza, set high standards for Italian cuisine in Southern California. Silverton's sophisticated take on Italian cooking emphasizes freshness of ingredients as well as careful adherence to modern Italian kitchen techniques. Truffle salt, fennel pollen, artisanal balsamic vinegar, wild boar, and nettles are just a few of the more exotic ingredients that make Silverton's cooking unique in the area. Pasta dishes are few but classic. She pays exquisite attention to vegetable side dishes, such as roasted red beets, kale, lentils, and radicchio. Home chefs may find re-creating the popular grilled octopus daunting, but the baked meatballs offer more moderate challenge. Lengthy instructions for pizza dough help the cook duplicate at least the flavor of the original and disclose a surprising ingredient: rye flour. Reproducing Mozza's rich cannoli requires mastering some intimidating kitchen techniques. Simpler biscotti offer real dessert satisfaction.(Reprinted with permission of Booklist, copyright 2011, American Library Association.)
-