Some of the most inspired (and acclaimed) Italian food in the country is served at Babbo Ristorante e Enoteca, Mario Batali's flagship restaurant in the heart of New York City's Greenwich Village. Diners in this converted town house have come to expect innovative flavors and artful presentations that make the most of seasonal, local, and artisanal ingredients--all with a s Some of the most inspired (and acclaimed) Italian food in the country is served at Babbo Ristorante e Enoteca, Mario Batali's flagship restaurant in the heart of New York City's Greenwich Village. Diners in this converted town house have come to expect innovative flavors and artful presentations that make the most of seasonal, local, and artisanal ingredients--all with a sensibility that is distinctly Italian. Now home cooks can re-create these showstopping dishes, just as they are served at the restaurant, to win raves of their own. The Babbo Cookbook is Mario's biggest yet, filled with 150 recipes that have redefined contemporary Italian cooking. Here for the first time he shares such signature dishes as Mint Love Letters with Spicy Lamb Sausage and Beef Cheek Ravioli, all showcasing his unparalleled ability to reinterpret the Italian culinary tradition in a completely original way. Recipes for dozens of Babbo's renowned antipasti, many based on fresh seasonal produce, are followed by an alluring collection of pastas; fish, fowl, and meat entrees; and a selection of Babbo's irresistible dessert offerings. From Grilled Pork Chops with Peaches and Balsamic Vinegar to Spicy Lamb Tartare with Mint Crostini and a Quail Egg and Wild Striped Bass with Charred Leeks and Squid Vinaigrette, The Babbo Cookbook is filled with vibrant, complex flavors that belie their straightforward preparations. Even classic recipes like Bollito Misto and Pappardelle Bolognese come alive again in bright new renditions that delight the palate. Also included are notes on the unique touches that make a meal at Babbo such a singular dining experience, from suggestions on wine service to recipes for -predesserts- that smooth the transition from savory to sweet--all representing the distinctive brand of Italian hospitality that has become the Batali trademark. The Babbo Cookbook is that rarity in the world of restaurant cookbooks: a collection of accessible, appetizing recipes that brings the spirit of a remarkable restaurant into the home kitchen without losing an iota of tantalizing flavor in the translation.
The Babbo Cookbook
Some of the most inspired (and acclaimed) Italian food in the country is served at Babbo Ristorante e Enoteca, Mario Batali's flagship restaurant in the heart of New York City's Greenwich Village. Diners in this converted town house have come to expect innovative flavors and artful presentations that make the most of seasonal, local, and artisanal ingredients--all with a s Some of the most inspired (and acclaimed) Italian food in the country is served at Babbo Ristorante e Enoteca, Mario Batali's flagship restaurant in the heart of New York City's Greenwich Village. Diners in this converted town house have come to expect innovative flavors and artful presentations that make the most of seasonal, local, and artisanal ingredients--all with a sensibility that is distinctly Italian. Now home cooks can re-create these showstopping dishes, just as they are served at the restaurant, to win raves of their own. The Babbo Cookbook is Mario's biggest yet, filled with 150 recipes that have redefined contemporary Italian cooking. Here for the first time he shares such signature dishes as Mint Love Letters with Spicy Lamb Sausage and Beef Cheek Ravioli, all showcasing his unparalleled ability to reinterpret the Italian culinary tradition in a completely original way. Recipes for dozens of Babbo's renowned antipasti, many based on fresh seasonal produce, are followed by an alluring collection of pastas; fish, fowl, and meat entrees; and a selection of Babbo's irresistible dessert offerings. From Grilled Pork Chops with Peaches and Balsamic Vinegar to Spicy Lamb Tartare with Mint Crostini and a Quail Egg and Wild Striped Bass with Charred Leeks and Squid Vinaigrette, The Babbo Cookbook is filled with vibrant, complex flavors that belie their straightforward preparations. Even classic recipes like Bollito Misto and Pappardelle Bolognese come alive again in bright new renditions that delight the palate. Also included are notes on the unique touches that make a meal at Babbo such a singular dining experience, from suggestions on wine service to recipes for -predesserts- that smooth the transition from savory to sweet--all representing the distinctive brand of Italian hospitality that has become the Batali trademark. The Babbo Cookbook is that rarity in the world of restaurant cookbooks: a collection of accessible, appetizing recipes that brings the spirit of a remarkable restaurant into the home kitchen without losing an iota of tantalizing flavor in the translation.
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Valerie –
I came to Mario Batali's Babbo Cookbook by way of Bill Buford's Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany, which is partially about time he spent working in the kitchen at Babbo. I got really excited to make some good Bolognese sauce, so I requested The Babbo Cookbook from the library. I did make an excellent Bolognese from it (recipe posted here) that I will make again. But as far as the rest of the recipes go, I I came to Mario Batali's Babbo Cookbook by way of Bill Buford's Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany, which is partially about time he spent working in the kitchen at Babbo. I got really excited to make some good Bolognese sauce, so I requested The Babbo Cookbook from the library. I did make an excellent Bolognese from it (recipe posted here) that I will make again. But as far as the rest of the recipes go, I found most of them to be pretty inaccessible to home cooks due to either exotic ingredients or the incredible amounts of preparation time required. In all fairness, the recipes that a restaurant kitchen uses are often difficult to translate to ones that can be prepared at home - when a restaurant is cooking in large quantities over extremely high heat, it's difficult to reduce the ingredients to typical home serving sizes that are then prepared on a stovetop. But the cookbook does present itself as allowing home chefs to recreate Babbo's dishes. In order to do that, you'd need to make your own pasta, and then gather such ingredients as duck eggs, baby octopus, and a pig's head. Yes, you read that correctly - if you want to make Warm Testa, you need to get a pig's head. But you only need half, so you could probably just give the other half to a friend. There were a few recipes that made the book worth getting - the aforementioned Bolognese, an Osso Bucco, an Olive Oil and Fresh Rosemary Cake - as well as some that could be changed to be easier for the home chef (with a little time and thought as to adjustments you could make to the recipes on your own). But I'd suggest getting this book from the library before purchasing it. To me it seemed like more of a novelty cookbook that would make you want to eat at Babbo rather than attempt the recipes at home.
Candace –
most of the recipes in this book are time consuming and involve specialty italian ingredients, so it's not the most practical thing in the world, but holy meatballs are they good. this is a good book to turn to special events or if you found a nice piece of meat or fish at the market and want to do it justice. warning: this man has a serious addiction to butter and olive oil. i've found that if i cut out a little less than half of what he calls for, everything is still delicious and my arteries a most of the recipes in this book are time consuming and involve specialty italian ingredients, so it's not the most practical thing in the world, but holy meatballs are they good. this is a good book to turn to special events or if you found a nice piece of meat or fish at the market and want to do it justice. warning: this man has a serious addiction to butter and olive oil. i've found that if i cut out a little less than half of what he calls for, everything is still delicious and my arteries are spared.
Joyce –
I'm actually somewhat put off by this cookbook simply because the recipes are such that you can't just whip them up after work. Rather, these recipes require a trip to the market first and a search for hard to find ingredients. Having said that, the recipes and photos look divine. I tried the Bolognese sauce, but was disappointed. It was good, but had higher expectation. So my rating has come down a notch. I'm actually somewhat put off by this cookbook simply because the recipes are such that you can't just whip them up after work. Rather, these recipes require a trip to the market first and a search for hard to find ingredients. Having said that, the recipes and photos look divine. I tried the Bolognese sauce, but was disappointed. It was good, but had higher expectation. So my rating has come down a notch.
Catherine Woodman –
I love the shrimp, clams and galric recipe--one of the shrimps I make all the time--great flavor, super easy, can be done at the last minute so your guests aren't sitting alone too long--but there is alot about this cookbook that is not accessible to the week night cook. I love the shrimp, clams and galric recipe--one of the shrimps I make all the time--great flavor, super easy, can be done at the last minute so your guests aren't sitting alone too long--but there is alot about this cookbook that is not accessible to the week night cook.
Rachel –
Some great recipes. I really enjoy this cookbook but its fatal flaw is there are some poorly written recipes. I suggest reading, then re-reading before executing anything in this book. One of my favorite things to cook in this book is the butternut squash orzo. Wonderful and seasonal dish.
Bobsie67 –
Apaprently, Mario leaves out the "secret touches" that make his dishes soar at Babbo; nevertheless, the book is beautiful and msot of the recipes appear very doable. Besides, its an easy way to relive a dinner at Babbo without paying the price. Apaprently, Mario leaves out the "secret touches" that make his dishes soar at Babbo; nevertheless, the book is beautiful and msot of the recipes appear very doable. Besides, its an easy way to relive a dinner at Babbo without paying the price.
Amy Morrison –
There were lots of yummy sounding recipes in this book, but I felt like most of them would be a little harder for the average home cook. Still was a great read!
Kelly Dunham –
YUM! I love this book. We have enjoyed everything we have tried.
Hallie –
I thought this was going to be celebrity crap, but so not. Really good desserts. Rosemary pound cake with lemon syrup that is simple and really good and travels well.
Theresa –
The Babbo Cookbook Batali, Mario many well made Italian recipes written to allow you to experience them at home
Johanna –
yummier!
Pixie –
I love all of Batali's cookbooks. This one is probably at the top of the heap. I love all of Batali's cookbooks. This one is probably at the top of the heap.
Russell –
still to need to check the way the recipes actually work in the kitchen, but definitely whet my appetite.
Tony –
Yay, food! Me hungry! Mario Batali IS the comic book guy from The Simpsons.
Kelly –
I focused all of my energies on the dessert section of this book.
jennifer –
i think modo mio stole a lot from babbo! but someone still needs to take me there.
Cathy Lewis –
Yum.
Marian –
Time consuming, expensive and artsy ingredeients combined with a pompous tone. No thanks. I'd rather not cook with your book. Time consuming, expensive and artsy ingredeients combined with a pompous tone. No thanks. I'd rather not cook with your book.
Junita –
Copy down the recipe for Mint Love Letters with Spicy Lamb Sausage and return your copy to the library.
Stanley Welch –
Anand Anand –
Jennifer Yoon –
Wende Phifer Mate –
Bianca Duck –
Jacob W –
Lydia Anne Haley –
Dje69 –
Kathryn –
Dmetro Sinclair –
Shona Clopton –