Product Details

• Amazon Sales Rank: #181575 in Books
• Published on: 2002-08-01
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 336 pages

Review
"Every time I go to New York, I see Mario at the ÝUnion Square farmers' market. It is his attention to fresh, seasonal ingredients that makes these dishes so irresistible."
--Alice Waters
"Historically, when we adapt an ethnic cuisine to our own uses we start with the most ordinary and work our way up, frequently making a mess along the way. In our lifelong search for the genuine we need a guidebook to get close to the pinnacle and, in the case of Italian cuisine, it has been delivered in the shape of Mario Batali's Babbo Cookbook, which is a new standard of excellence. Babbo is my favorite American restaurant and this book allows me to bring its grace to my home kitchen."
--Jim Harrison
"Funny. Bold. Beautiful. Full of life and full of flavor. From the Blood Orange Bellini to the Mint Love Letters (irreverent ravioli) and Barbecued Skirt Steak with Endive, this book is pure Mario. Great food, great snapshots (they exude the restaurant hustle-bustle), and Joe's great wine notes take you right to the heart of the Babbo experience."
--Rick Bayless, chef, author, and host of Public Television's Mexico--One Plate at a Time
"Babbo is revelatory--the freshest ingredients, simply or elaborately prepared, combine into nothing short of a celebration. If food could rule the world, Mario Batali would be Emperor. In fact, he is. Or should be."
--Michael Stipe

Synopsis
In the growing Mario Batali restaurant empire, Babbo remains the jewel in the crown and one of the hottest reservations in New York. Here, in a tastefully appointed townhouse in the West Village, a devoted following packs the house to delight in such creations as Duck Tongue Salad, saffron Panna Cotta, and Pasta Dusted with Fennel Pollen. In the Babbo Cookbook Mario re-creates the Babbo experience. In addition to the abundant recipes, he offers special seasonal menus and sidebars that illuminate the small details that set Babbo apart, from the way they prime the wine glasses to the fresh, local ingredients that are the basis of the restaurant's unforgettable dishes. Designed by the same team that created the look for all of Mario's restaurants and alive with Mario's own warm and friendly spirit, The Babbo Cookbook is the next best thing to dining at Babbo - and no reservation is required.

Customer Reviews

Unimaginably good!
First things first, I love food more than I love my family. Well, almost, and Italian food certainly ranks high up on my list, and many trips to Italy have made me pickier than ever about what I'm going to eat, enjoy eating, or even contemplate making when it comes to Italian.
What is very special about this book is the originality of the recipes held within within its bindings - Mario takes some of the least obviously appetising ingredients and turns them into mouthwatering perfection. I prepared fresh ravioli for the first time based upon a recipe from this book - it contained a wine and shallot beef brisket since I couldn't locate the beef-cheek that the recipe called for - and served it up in a rich lamb sausage ragu with a garlic butter emulsion poured over prior to serving. It was the highlight of a New Year's meal, has given me a reputation as a great chef (and I'm only 23), and was so tasty as to surprise me - this is only the tip of the iceberg - or should I say Valpollicella? For that is the secret ingredient to the world's best chocolate pot, contained herein.
The book also goes into helpful detail about cocktails, wines and cheeses that suit the different courses. Oh, but the food - che posso dire?

Since purchasing this book, I have flown to New York and eaten in the author's restaurant. Not only was he there talking to diners, the service was impeccable, friendly, and the food indescribably good. Which is why I'm not going to describe it - go there, or buy this book and enjoy it all vicariously. More than worth the relatively dear price tag.

Ooh look- a good cook book
This is a peach (grilled) of a publication which captures not only the spirit of the restaurant but his encyclopeodic knowledge and unique take on Italian epicurian delights. Not content to punt out a list of recipies and wait for the $$$$, he discusses the things which make Babbo special, including their philosophy on wine service and which dishes sell well on a Saturday night. Recipes are truly superb (and do-able), with something for all capabilities and seasons (or just to read and salivate over). For me Mario is way ahead of the other stars of the "New Italian" cuisine and if food is the new Rock and Roll, Gordon is Elton to Mario's Elvis. Vegas, 'natch.