About this item
The secrets to Italian cooking, straight from the source—the wildly popular food emporium that is founded in Italy. "The more you know, the more you will enjoy" is the philosophy behind Eataly, and it is the idea behind this essential compendium of Italian cooking. Here, Eataly’s team of experts, including Mario Batali and Lidia Bastianich, covers everything you need to know about Italian food, starting from the ground up. Learn how to assemble an antipasto platter, how to eat breakfast like an Italian, and how to use pantry flavor boosters like capers and anchovies. The first secret to the best cooking, of course, is the best-quality ingredients. How to Eataly tells you what to look for in the market, then offers one hundred recipes for contemporary classics such as Acorn Squash with Lentils, Vesuvio Pasta with Sausage, and Panna Cotta with Streusel.
About the Author
Mario Batali is known to most people as both the star of the Food Network's Molto Mario and one of the Iron Chefs on Iron Chef America. Winner of numerous awards for his restaurants, Mario himself is the recipient of the 2005 James Beard All-Clad Outstanding Chef Award, the most prestigious cooking honor there is. Mario is also a huge NASCAR fan. Like many guys his age, Mario first discovered the thrill of stock car racing watching the ebullient Chris Economaki, in his Martian-style headphones, reporting live from the pit area at Daytona. Mario has been a more active racing fan these last few years, hosting prerace dinners at the track for the drivers. His restaurant Otto has become something of an unofficial hangout whenever NASCAR visits New York. He also enjoys prowling the infield to check out what die-hard racing fans like to cook on their grills, looking to pick up some down-home grilling tips. His next book, ITALIAN GRILLING, will be available from Ecco/HarperCollins in May 2008.
