The Del Posto cookbook
New York : Grand Central Life & Style, 2016
Abstract:
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 ki ...; [read all]
But what is special is that these recipes will really work in the home ki ...; [read all]
| Field | Value |
|---|---|
| Description | The Del Posto cookbook / Mark Ladner with Michael R. Wilson ; forewords by Mario Batali and Joe Bastianich ; food photography by Paulette Tavormina. - First edition. - New York : Grand Central Life & Style, 2016. - xxxi, 239 pages : : illustrations (chiefly color) ; ; 29 cm |
| Notes |
Includes index.. - Foreword / by Mario Batali -- Foreword / by Joe Bastianich -- Introduction -- The Italian menu, servizio del vino & the larder -- Assaggi -- Antipasti -- Primi: Timpano -- Secondi: Pesce -- Secondi: Carne & contorni : le virtù -- Dolci: Gelati & sorbetti -- Biscotti & caramelle -- Afterword: Reflection from back of house -- Allergen guide.. - 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.
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| ID file | 17087 |
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| Library | Inv. | Collocation | State | Status | Reservations |
|---|---|---|---|---|---|
| ALMA | 17087 | Fondo Willinger | Available | In library | None |