The Del Posto Cookbook
(Adobe EPUB eBook, Kindle Book, OverDrive Read)
Published:
Grand Central Publishing 2016
Status:
Available from OverDrive
Description
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."
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."
Formats
Adobe EPUB eBook
Works on all eReaders (except Kindles), desktop computers and mobile devices with reading apps installed.
Kindle Book
Works on Kindles and devices with a Kindle app installed.
OverDrive Read
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More Details
Format:
Adobe EPUB eBook, Kindle Book, OverDrive Read
Street Date:
11/01/2016
Language:
English
ISBN:
9781455569298, 9781455561537
ASIN:
B01CO4AWY8
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Citations
APA Citation (style guide)
Mark Ladner. (2016). The Del Posto Cookbook. Grand Central Publishing.
Chicago / Turabian - Author Date Citation (style guide)Mark Ladner. 2016. The Del Posto Cookbook. Grand Central Publishing.
Chicago / Turabian - Humanities Citation (style guide)Mark Ladner, The Del Posto Cookbook. Grand Central Publishing, 2016.
MLA Citation (style guide)Mark Ladner. The Del Posto Cookbook. Grand Central Publishing, 2016.
Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
Copy Details
| Library | Owned | Available |
|---|---|---|
| Shared Digital Collection | 2 | 2 |
Staff View
Grouped Work ID:
08951dbc-6583-8652-471e-d1b07da69c0a
Needs Update?:
No
Date Added:
Jun 12, 2018 15:58:51
Date Updated:
Jun 12, 2018 15:58:51
Last Metadata Check:
Apr 21, 2024 07:23:28
Last Metadata Change:
Oct 01, 2023 09:10:26
Last Availability Check:
Apr 21, 2024 07:23:32
Last Availability Change:
Mar 31, 2024 00:11:06
Last Grouped Work Modification Time:
Apr 25, 2024 02:10:18
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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." - reviews
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Starred review from November 21, 2016
Ladner is one of New York’s power chefs; his close associates Mario Batali and Joe Bastianich provide forewords for this excellent collection of nearly 100 recipes from the kitchen of his 24,000-sq.-ft. four-star restaurant, Del Posto. The chef’s pedigree, the restaurant’s magnitude, and the sheer elegance of Paulette Tavormina’s photography, with entrees plated on fine china set upon white tablecloths, all seem to cry out, “Don’t try this at home.” But fear not, it’s only Italian-American comfort food in a fancy dress. The lasagna is 100-layer lasagna with ultra-thin noodles stacked impossibly high; spaghetti is topped with Dungeness crab and jalapeños; eggplant parmigiana is made with Japanese eggplants that are stuffed with fried eggplant pieces. For the gourmet, Ladner includes egg yolk gnudi and Apicius duck. Wine lovers will appreciate the pairing suggestions that accompany many of the recipes and sweets fiends will marvel that nearly a quarter of the book is given over to a rich array of dolci, gelati, and biscotti. In addition to a thorough index, Ladner provides a welcome rarity: an allergen guide, three pages of charts listing all the recipes and the common allergens they include.
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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
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