The Del Posto Cookbook
The Del Posto Cookbook
Author : Ladner Mark
Publisher : Hachette Book Group USA
The definitive cookbook on refined Italian Cuisine by the celebrated chef at Mario Batali's and Lidia Bastianich's award-winning destination restaurant in New York City. Mark Ladner the Chef at Del...
SKU
9781455561544
Regular price
Rs. 3,039.00
Sale price
Rs. 3,039.00
Regular price
Rs. 3,799.00
Unit price
per
Sub total
Rs. 3,039.00Couldn't load pickup availability
Estimated delivery 5-7 days
People are viewing this right now
Description
The definitive cookbook on refined Italian Cuisine by the celebrated chef at Mario Batali's and Lidia Bastianich's award-winning destination restaurant in New York City.
Mark Ladner the Chef at Del Posto redefines what excellent Italian Cooking in America can be. With a focus on regional Italian ingredients and tradition Ladner has chosen recipes that bring together flavors from the old country but in sophisticated new ways like: Fried Calamari with Spicy Caper Butter Sauce; Red Wine Risotto with Carrot Puree Monkfish Piccata Veal Braciole and Ricotta-Chocolate Tortino
But what is special is that these recipes will really work in the home kitchen unlike some ambitious cookbooks like this. And given Del Posto's origin and founders the book includes recipes by Lidia Bastianich and forewords by Mario Batali and Joe Bastianich.Plus the award-winning sommelier at Del Posto offers advice on which Italian varietals to serve with what dishes. All this is complemented by photography that is inspired by 16th century still life paintings.
As the New York Times said in their review: "The food bewilders and thrills.">
Mark Ladner the Chef at Del Posto redefines what excellent Italian Cooking in America can be. With a focus on regional Italian ingredients and tradition Ladner has chosen recipes that bring together flavors from the old country but in sophisticated new ways like: Fried Calamari with Spicy Caper Butter Sauce; Red Wine Risotto with Carrot Puree Monkfish Piccata Veal Braciole and Ricotta-Chocolate Tortino
But what is special is that these recipes will really work in the home kitchen unlike some ambitious cookbooks like this. And given Del Posto's origin and founders the book includes recipes by Lidia Bastianich and forewords by Mario Batali and Joe Bastianich.Plus the award-winning sommelier at Del Posto offers advice on which Italian varietals to serve with what dishes. All this is complemented by photography that is inspired by 16th century still life paintings.
As the New York Times said in their review: "The food bewilders and thrills.">