The Mozza Cookbook

The Mozza Cookbook Cover

The Mozza Cookbook

Recipes from Los Angeles's Favorite Italian Restaurant and Pizzeria

By Nancy Silverton; Matt Molina; Carolynn Carreno

Knopf Publishing Group, Hardcover, 9780307272843, 368pp.

Publication Date: September 27, 2011

Winner of the 2014 James Beard Award for Outstanding Chef: the top chef in the country
A traditional Italian meal is one of the most comforting and delicious things that anyone can enjoy. Award-winning chef Nancy Silverton has elevated that experience to a whole new level at her Los Angeles restaurants Osteria Mozza and Pizzeria Mozza, co-owned with restaurateurs Mario Batali and Joe Bastianich. A reservation at Mozza has been the hottest ticket in town since the restaurants opened and diners have been lining up for their wildly popular dishes. Finally, in "The Mozza Cookbook, " Silverton is sharing these recipes with the rest of the world.
The original idea for Mozza came to Nancy at her summer home in Panicale, Italy. And that authentic Italian feel is carried throughout the book as we explore recipes from "aperitivo" to "dolci" that she would serve at her "tavola" at home. But do not confuse authentic with conventional Under Silverton's guidance, each bite is more exciting and delectable than the last, with recipes such as:
Fried Squash Blossoms with Ricotta
Buricotta with Braised Artichokes, Pine Nuts, Currants, and Mint Pesto
Mussels "al Forno" with Salsa Calabrese
Fennel Sausage, Panna, and Scallion Pizza
Fresh Ricotta and Egg Ravioli with Brown Butter
Grilled Quail Wrapped in Pancetta with Sage and Honey
Sauteed "Cavolo Nero"
"Fritelle di Riso" with Nocello-soaked Raisins and Banana Gelato
Olive Oil Gelato
In the book, Nancy guides you through all the varieties of cheese that she serves at the Mozzarella Bar in the Osteria. And you ll find all the tricks you need to make homemade pastas, gelato, and pizzas that taste as if they were flown in directly from Italy. Silverton's lively and encouraging voice and her comprehensive knowledge of the traditions behind this mouthwateringly decadent cuisine make her recipes both familiar and intricate easy to follow and hard to resist. It's no wonder it is so difficult to get a table at Mozza when you re cooking these dishes there will be a line out your door as well.

About the Author
Nancy Silverton and her husband, Mark Peel, own and operate Campanile Restaurant and the La Brea Bakery in Los Angeles. She is the author of "Nancy Silverton's Pastries" from the La Brea Bakery (nominated for Julia Child and James Beard Awards) and Desserts. She lives in Los Angeles.
Teri Gelber is a food writer and public radio producer living and eating well in Los Angeles.

"From the Hardcover edition."

Renowned chef and restaurateur Ben Ford is the executive chef and owner of Ford's Filling Station in Culver City, and a soon-to-open outpost at Los Angeles International Airport. He worked at Chez Panisse, Berkeley, and Campanile, Los Angeles, before opening his own restaurant. The father of two sons and a devoted family man, Ford is also committed to charitable events in the Los Angeles area and across the country, and remains an active member of his local community.

Praise For The Mozza Cookbook

“This cookbook is freaking awesome. Silverton truly wants to share what she knows with her pupils. Usually, that knowledge is passed on to her restaurant chefs and cooks. But with The Mozza Cookbook, for a brief moment, it gets to be us.” —Jenn Garbee, LA Weekly
“ . . . filled with beautiful rustic food photography and all the staple recipes.” —Kat Odell, Eater Los Angeles

“I was struck by how fully and faithfully a chef's personality can translate from restaurant to page. [The book’s] lavish presentation of unusually lovely photographs seemed just right. Silverton takes full advantage of California's vivid produce. Her book, like her menus, casts the universe as a luxurious garden. . . . lyrical and nurturing.” —Frank Bruni, Food and Wine