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| The Babbo Cookbook | 
 enlarge | Author: Mario Batali
Publisher: Crown Publications
Category: Book
List Price: £30.00
Buy New: £27.00
You Save: £3.00 (10%)
New (17) from £17.18
Avg. Customer Rating:  2 reviews
Sales Rank: 47375
Media: Hardcover
Number Of Items: 1
Pages: 336
Shipping Weight (lbs): 1
Dimensions (in): 10.3 x 8.4 x 1.1
ISBN: 0609607758
Dewey Decimal Number: 641.5945
EAN: 9780609607756
ASIN: 0609607758
Publication Date: August 1, 2002
Availability: Usually dispatched within 9 to 12 days
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| Customer Reviews:
Ooh look- a good cook book September 23, 2004
2 out of 2 found this review helpful
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.
Unimaginably good! March 7, 2003
6 out of 6 found this review helpful
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.
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