The Del Posto Cookbook by Mark Ladner and Michael R. Wilson

  • Supplì di Marchesi (page 4)

    from The Del Posto Cookbook The Del Posto Cookbook by Mark Ladner and Michael R. Wilson

    • Categories: Rice dishes; Canapés / hors d'oeuvre; Italian; Vegetarian
    • Ingredients: shallots; saffron; Vialone Nano rice; dry white wine; Parmigiano Reggiano cheese; robiola cheese; vegetable oil; rice flour; eggs
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Reviews about this book

  • Food52

    If you get past the opulence, you'll learn—as our editor Amanda did—that the recipes are indeed quite cookable.

    Full review

  • Food52

    ...with its logical serving sizes and recipe structure, frank and friendly tone, and tips on sourcing and substituting unusual ingredients—is actually written for use by a home cook.

    Full review
  • ISBN 10 1455561541
  • ISBN 13 9781455561544
  • Linked ISBNs
  • Published Nov 01 2016
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Grand Central Life & Style

Publishers Text

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."

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