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The secrets to Italian cooking, straight from the source—the wildly popular food emporium that is founded in Italy. "The more you know, the more you will enjoy" is the philosophy behind Eataly, and it is the idea behind this essential compendium of Italian cooking. Here, Eataly’s team of experts, including Mario Batali and Lidia Bastianich, covers everything you need to know about Italian food, starting from the ground up. Learn how to assemble an antipasto platter, how to eat breakfast like an Italian, and how to use pantry flavor boosters like capers and anchovies. The first secret to the best cooking, of course, is the best-quality ingredients. How to Eataly tells you what to look for in the market, then offers one hundred recipes for contemporary classics such as Acorn Squash with Lentils, Vesuvio Pasta with Sausage, and Panna Cotta with Streusel. In addition, the book is packed with simple ideas for what to do with staples, from olive oil to mozzarella. Whether you are cooking from scratch or using some store-bought components, How to Eataly empowers you to create delicious meals by fostering a total understanding of Italian cooking.
- Sales Rank: #87814 in Books
- Brand: imusti
- Published on: 2014-09-30
- Released on: 2014-09-30
- Original language: English
- Number of items: 1
- Dimensions: 11.30" h x 1.30" w x 8.60" l, 1.25 pounds
- Binding: Hardcover
- 304 pages
- Rizzoli International Publications
Review
"[One of] The 18 Cookbooks You Need This Fall…this season's top reads are sure to whip up an appetite. How to Eataly, Pick up a copy to learn everything you want to know about olive oil, pasta, cheese, cheese and more cheese.” –People Magazine
“The secret of Eataly’s success? The New York Times described it as “part European open market, part New Age food court, and part New Age learning center.” Now there’s an official cookbook, How to Eataly: A Guide to Buying, Cooking, and Eating Italian Food, produced by Farinetti and the team behind the New York emporium—Mario Batali, Lidia Bastianich, and Joe Bastianich. The book promises the secrets of great Italian cooking straight from the pros behind one of the food world’s most recent megasuccesses.” –Gotham
“…this book offers, the impetus to use the very best ingredients and the tricks that grandmothers know to get the best flavor out of them. In fact, the book reflects founder Oscar Farinetti’s vision for the store…the focus is on regional ingredients, artisanal producers, and traditional recipes. Tips and techniques are combined with a friendly bit of encyclopedia: how the taste and judge olive oil, signs of quality in fresh and dried pasta…Together with photos and recipes, the book indeed provides insight into the Italian way with food from production to preparation to enjoyment. And the Italian love of embellishment. This is the book when you’re ready to venture out of your “home town” and learn the Italian way with caffe, digestivo, pane, verdure, salumi, and all such deliciousness.” –Appetite for Books
"A compendium of Italian cuisine and the culinary arts of Italy, How to Eataly is page-after-page fascinating and informative. All emphasis is on quality ingredients and doing things the right way. It's a culinary procedural for anyone wanting to dig deeply into the secrets of basic Italian cooking. Warning: You will salivate." –Ambassador
“[One of] the Most Anticipated books for Fall 2014” –Eater.com
“From the founders of Eataly food market comes a new cookbook filled with over 100 recipes on how to cook fresh, healthy, contemporary Italian food. In addition to the recipes, the book covers how to shop the best, freshest Italian ingredients. It's the next-best thing to going there.” –Harper’s Bazaar
“A companion book of sorts to Eataly, the Italian food emporium with more than 26 international locations, this gorgeous volume feels like an encyclopedia, with instructions on everything from how to chop garlic to eating breakfast like an Italian. With forewords by chefs Mario Batali and Lidia Bastianich, the book also features 100 recipes for contemporary Italian dishes.” –Fodors.com
“I have Eataly envy. How to Eataly is not just a cookbook, but a kind of guide to how Italians shop, cook and eat with wonderful photos and all kinds of mini tutorials. The recipes go beyond the well-known and include the kinds of things people really do eat in Italy…The guides in the book include everything from a discussion about Parmigiano Reggiano and Grana Padano, to how Italians use leftover bread, to how to make mozzarella and how to taste olive oil and how Italians eat pizza. But it’s a really fun and fascinating book for any Italian food lover.” –Cooking With Amy Blog
About the Author
Eataly is a worldwide retailer of the highest quality Italian foods, with more than twenty-six stores, including ten in Italy, thirteen in Japan, and two in the United States. Mario Batali is the author of nine cookbooks and the chef of three restaurants. Lidia Bastianich is the author of eight cookbooks and the chef of six restaurants. Joseph Bastianich is the author of Vino Italiano and Restaurant Man. Oscar Farinetti is the creator and founder of Eataly. Adam and Alex Saper are the brothers who helped bring Eataly to America.
Most helpful customer reviews
36 of 37 people found the following review helpful.
FANTASTIC PICTURES, MAKES ME HUNGRY
By Chris Jaronsky
I am a huge fan of Mario's Eataly restaurant/market. I have been there dozens of times and every meal there has been spectacular. When I saw he was releasing this book I knew I had to have it. It just arrived this morning and it is everything I expected it to be.
Every section in the book starts with a description of that sections topic, like bread, salumi, meats, pasta, etc. He then gives a description of the different types, and how to choose fresh ingredients. Then he starts on the recipes. Each recipe has detailed instructions on how to make it and is accompanied by some excellent photos. The photos will get you drooling.
The pizza section is small, but is enjoyable. As someone that has a wood burning pizza oven in my yard, I can tell you his advice is dead on.
Ok, since I have already made a shopping list, I am now going to get the ingredients to try a few things. I will update again soon once I have tasted a few recipes. I am sure I will not be disappointed.
6 of 6 people found the following review helpful.
A wonderful Italian cookbook and food guide worth every penny
By APC Reviews
"How To Eataly: A Guide to Buying, Cooking, and Eating Italian Food" is an outstanding and comprehensive guide to basic Italian food terminology and classic recipes, as well as a quick survey of techniques and sources. In Italy the book is available as "I love Eataly. Il cibo italiano narrato e cucinato".
Although the name and brand EATALY is in the United States associated with Mario Batali, who along with his partners are the US partners of the brand, EATALY, founded in Italy by Oscar Farinetti, has been a presence in major urban centers in Italy since 2007. As such it has in many ways revolutionized Italian gourmet food stuff selling in Italy which, in some places, like Florence for example, has been plagued by local shops charging sky high prices and huge markups to tourists having major Italian food-gasms at the sight of culinary treats and ingredients that are hard to find in the US. Although EATALY's prices are not low in the shop they are usually much lower than the tourist trap food boutiques that cluster in tourist areas. In Italy EATALY also has a very good web site and mail order business that can supply almost everything sold in the Italian EATALY shops.
"How To Eataly" is not cutting edge info, it's traditional. But what's presented is spot on with staple recipes and a lot of solid info about Italian food cooking and preparation practices. It's beautifully illustrated and laid out, as one would expect from a book published by Rizzoli. A great addition to the resources of any cook interested in Italian food, and for any traveler planning a restaurant and market tour in Italy. RECOMMENDED.
1 of 1 people found the following review helpful.
This book is good for browsing through and getting me excited about food ...
By Shannon
This book is good for browsing through and getting me excited about food and cooking. However, when I actually try to follow a recipe.. the success rate is not good!
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