PublishedBallantine, February 2014 |
ISBN9780345530523 |
FormatHardcover, 448 pages |
Dimensions28.3cm × 24.3cm × 3.7cm |
Having won or been nominated for just about every known prestigious culinary award, Michael White is hailed by food critics as the next great hero of Italian gastronomy. His reach extends around the globe with a clutch of acclaimed fine dining restaurants, including Marea, Ai Fiori, Osteria Morini, and pizzeria Nicoletta. ow in Classico e Moderno, White brings his passion for authentic Italian cuisine to the home kitchen, with recipes nearly 250 that cover both the traditional and contemporary dishes of the region.
In the Classico portion, White shares such iconic dishes as Meatballs Braised in Tomato Sauce; Pasta and Bean Soup; Cavatelli with Lamb Rag and Roasted Peppers; and Roasted Pork Leg with Rosemary and Black Pepper. The Moderno chapters feature recipes that have put White s restaurants on the map, including Chicken Liver Crostini with Marsala-Braised Onions; Fusili with Red-Wine-Braised Octopus and Bone Marrow; and Veal Chop with Roasted Endive and Pancetta Cream Sauce. oth the Classico and Moderno sections offer ideas for your whole meal- first courses (Vitello Tonnato, Garganelli with Caviar Cream ), soups (Zuppa di Baccal , White Bean Soup with Saute
