Italian Grill
Author: Mario Batali
From Mario Batali, superstar chef and author of Molto Italiano, comes the ultimate handbook on Italian grilling, which will become an instant must-have cookbook for home grillers.
Easy to use and filled with simple recipes, Mario Batali's new grilling handbook takes the mystery out of making tasty, simple, smoky Italian food. In addition to the eighty recipes and the sixty full-color photographs, Italian Grill includes helpful information on different heat-source options, grilling techniques, and essential equipment. As in Molto Italiano, Batali's distinctive voice provides a historical and cultural perspective as well.
Italian Grill features appetizers; pizza and flatbreads; fish and shellfish; poultry; meat; and vegetables. The delicious recipes include Fennel with Sambuca and Grapefruit; Guinea Hen Breasts with Rosemary and Pesto; Baby Octopus with Gigante Beans and Olive-Orange Vinaigrette; and Rosticciana, Italian-Style Ribs.
Mario's Ultimate Grilling Challenge sponsored by VIVA® towels*
Submit the best GRILLING recipe and video demonstration for a chance to win! The winner will get to grill up his/her winning recipe with Mario Batali and good friend Rachael Ray at the Dickies 500 NASCAR Sprint Cup race at Texas Motor Speedway on November 2nd.
For every entry $1.00 will be donated to Food Bank For New York City by our friends at UNCLE BEN'S® (minimum of $5,000 and up to $20,000).
HERE'S HOW IT WORKS
GET CREATIVE!
April 28th—July 30th
Entrants must submit their recipe and video demonstration.
CHECK OUT THE COMPETITION
August
Select video submissions will be available for viewing while recipe entries are being reviewed and judging is taking place.
VOTE VOTE VOTE
September
The seven quarter-finalists will be chosen by a qualified judging panel. Those seven videos and recipes will be posted on the contest site for site members to rank (only one vote per email address). The top three highest ranked entries at the end of the two week period will go on to the semi-finalist round.
AND THE WINNER IS...
October
The three semi-finalists will be announced on the contest site. The grand prize winner will then be announced in mid-to-late October which announcement may be made on The Rachael Ray Show. The grand prize winner and a guest will be joining Mario Batali and Rachael Ray at Texas Motor Speedway on November 2nd.
*NO PURCHASE NECESSARY. A PURCHASE WILL NOT INCREASE YOUR CHANCES OF WINNING. Open only to legal residents of the 48 contiguous United States and D.C., 21 years or older. VOID IN ALASKA, HAWAII, GUAM, THE U.S. VIRGIN ISLANDS AND WHERE PROHIBITED. Begins 10:00 AM EST 4/28/08 & ends 11:59 PM EST 7/30/08. To enter and for Official Rules, including additional eligibility restrictions, prize descriptions, ARVs, odds disclosure and complete details visit http://mariobatali.com/grillingcontest. Sponsors: Mario Batali LLC, c/o Otto Enoteca, One Fifth Avenue, New York, New York 10003; Kimberly-Clark Global Sales, LLC, 2300 Winchester Road, Neenah, Wisconsin 54956.
The New York Times - Sam Sifton
…shows the big man in good form…and displays some of the wonderful lunacy that shows up on the best of his menus and in televised "Iron Chef" competitions…Unless you received a rotisserie attachment for your birthday, there's probably too much in the way of spit-roasting over live fire. But most everything is adaptable to a plain-Jane grill, and the flavors are worth the improvisation.
Susan Hurst - Library Journal
Chef Batali's latest cookbook, written with LJ's Cookery columnist, Sutton, covers antipasti to vegetables, stopping at pizza, fish, poultry, and meats along the way. There is also a nice section at the beginning covering Italian wines and grilling info and featuring a glossary of ingredients and techniques. Many of the recipes, including pizzas, flatbreads, shellfish, and vegetables, are grilled on a piastra, which is a metal griddle or piece of granite heated directly on the grill. This allows many foods not normally suited for the grill to be included. Rotisseries are also used for some larger cuts of meat, like fresh ham and turkey breast. Recipes are not complicated, and spices and seasonings ensure big flavors. The usually fast process of grilling also adds to the appeal. Illustrations include close-ups of beautifully prepared food. A list of sources for hard-to-find ingredients and a thorough index round out the book. With Batali's following, this will be in demand; for public libraries with cookery collections.
Art of Simple Food: Notes and Recipes from a Delicious Revolution
Author: Alice Waters
Perhaps more responsible than anyone for the revolution in the way we eat, cook, and think about food, Alice Waters has “single-handedly chang[ed] the American palate” according to the New York Times. Her simple but inventive dishes focus on a passion for flavor and a reverence for locally produced, seasonal foods.
With an essential repertoire of timeless, approachable recipes chosen to enhance and showcase great ingredients, The Art of Simple Food is an indispensable resource for home cooks. Here you will find Alice’s philosophy on everything from stocking your kitchen, to mastering fundamentals and preparing delicious, seasonal inspired meals all year long. Always true to her philosophy that a perfect meal is one that’s balanced in texture, color, and flavor, Waters helps us embrace the seasons’ bounty and make the best choices when selecting ingredients. Fill your market basket with pristine produce, healthful grains, and responsibly raised meat, poultry, and seafood, then embark on a voyage of culinary rediscovery that reminds us that the most gratifying dish is often the least complex.
Publishers Weekly
The delicious dishes described in the latest cookbook from Chez Panisse founder Waters, such as a four-ingredient Soda Bread and Cauliflower Salad with Olives and Capers, are simple indeed, though the book's structure is complex, if intuitive. After a useful discussion of ingredients and equipment come chapters on techniques, such as making broth and soup. Each of these includes three or four recipes that rely on the technique described, which can lead to repetition (still preferable to a lack of guidance): a chapter on roasting contains two pages of instructions on roasting a chicken (including a hint to salt it a day in advance for juicy results), followed by a recipe for Roast Chicken that is simply an abbreviated version of those two pages. The final third of the book divides many more recipes traditionally into salads, pasta and so forth. Waters taps an almost endless supply of ideas for appealing and fresh yet low-stress dishes: Zucchini Ragout with Bacon and Tomato, Onion Custard Pie, Chocolate Crackle Cookies with almonds and a little brandy. Whether explaining why salting food properly is key or describing the steps to creating the ideal Grilled Cheese Sandwich, she continues to prove herself one of our best modern-day food writers. (Oct.)
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