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The Mozza Cookbook: Recipes from Los Angeles's Favorite Italian Restaurant and Pizzeria, by Nancy Silverton, Matt Molina, Carolynn Carreno
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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
Sautéed 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.
- Sales Rank: #24349 in Books
- Published on: 2011-09-27
- Released on: 2011-09-27
- Original language: English
- Number of items: 1
- Dimensions: 9.00" h x 1.30" w x 8.60" l, 3.22 pounds
- Binding: Hardcover
- 368 pages
Review
“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
About the Author
Nancy Silverton is the co-owner of Osteria Mozza, Pizzeria Mozza, and Mozza2Go in Los Angeles, where she makes her home. She is the founder of the La Brea Bakery and formerly owned and operated Campanile (recipient of the 2001 James Beard Award for Best Restaurant). She is the author of A Twist of the Wrist, Nancy Silverton’s Sandwich Book, Nancy Silverton’s Pastries from the La Brea Bakery (recipient of a 2000 Food & Wine Best Cookbook Award), Nancy Silverton’s Breads from the La Brea Bakery, and Desserts. She has three children.
Matt Molina, a graduate of the Los Angeles Culinary Institute, began his career with Nancy Silverton at Campanile in Los Angeles. After six years, he went on to train at Del Posto in New York City in preparation for his role as executive chef of Pizzeria Mozza and Osteria Mozza. At both restaurants, Matt has received three stars from the Los Angeles Times and in 2008 he garnered Osteria Mozza a Michelin star. Matt has been nominated for Rising Star Chef, Best Chef Pacific, and Best New Restaurant at Osteria Mozza by the James Beard Foundation.
Carolynn Carreño is a James Beard Award–winning journalist and the coauthor of several cookbooks, including Eat Me (with Kenny Shopsin), A Twist of the Wrist (with Nancy Silverton), Fresh Every Day and Sara Foster’s Casual Cooking (with Sara Foster), 100 Ways to Be Pasta (with Wanda and Giovanna Tornabene), and Once Upon a Tart (with Frank Mentesana and Jerome Audureau). She lives in Los Angeles and New York.
Most helpful customer reviews
120 of 124 people found the following review helpful.
This is an excellent book which will be appreciated both by both expert and novice chefs
By david
I'm extremely impressed with the book. First, I live in LA and am a huge fan of both Pizzeria Mozza and Osteria Mozza, so I already know I like most of the recipes. Second, I appreciate the fact that these recipes are truly different (sometimes in subtle ways) than the 'standard' versions of the dishes presented. Example: the meatballs. Mozza has wonderful meatballs, and you could spend a lot of time trying to figure out what is special about them. It turns out that the answer is quite simple: they contain no beef, but they do contain ground pancetta, so the meats are veal, pork, and pancetta. This may not sound like a big difference, but I strongly recommend trying the recipe and promise that you will have a hard time going back to regular meatballs. Third, I like the intellectual honesty of the book. Example: the Torta Della Nonna contains three cheeses, Philadelphia Cream Cheese, Coach Farms Goat Cheese, and mascarpone. This is a very non-traditional combination, but most important, it is exactly the kind of thing done in a restaurant kitchen (ie combining commodity cheese like Philadelphia with high end Goat Cheese) that most of the time no one would admit to in a book. How many times have I bought a restaurant cookbook where it is glaringly obvious the recipes bear no resemblance to what is actually done in the restaurant? Not so with this one. The exceptions, where they exist, are well specified. Fourth, these are simple recipes that pretty much anyone with a moderate level of cooking experience could make (possibly with some artistic license, for example not making the pasta by hand as it's recommended), but ones that have enough twists and changes in them that an experienced chef is sure to learn some exciting new flavor combinations. Fifth, the details behind each recipe are there for people who want them. Example: one of my favorite Osteria Mozza dishes is the orecchiette with rapini and fennel sausage. Most books would just call for 'fennel sausage' in the ingredients when in fact the specific fennel sausage is really key to the dish (and it's an excellent one). In this book, the actual fennel sausage recipe is there -- of course it's up to you whether or not you want to go to the trouble of making it. Bottom line - I have a huge cookbook collection. While I enjoy thumbing through most of them, this is one of the few that I will actually make a lot of stuff from on a regular basis. Highly recommended, especially for those who can't drive a few miles to eat at the restaurants in person.
1 of 1 people found the following review helpful.
Well-written Recipes that WORK!
By Victoria Allman
Nancy Silverton is a fabulous chef that I have followed for years. Her food is exquisite and her cookbooks are beautiful.
I fell in love with the pictures in this cookbook long before I cooked a single recipe but, in cooking many of them, I was not disappointed.
I have used numerous of the recipes in this book and each and every one of them is well-written and easy to follow and execute. They all turn out really well and are super tasty.
I recently had the opportunity to dine at Mozza and was thrilled to see many of the dishes in the book were still on the menu and they tasted just like the recipes I'd been following...although so much better at the restaurant with Nancy cooking them instead of me. ;-)
This is one of my favorite cookbooks and go-to for dinner parties.
Victoria Allman
author: A Chef's Journey with Her Captain
5 of 5 people found the following review helpful.
Yes! But
By Helin
Let's get this out of the way: this book is phenomenal. If you follow the recipes faithfully, they will lead you down the path of flavor glory.
Things to consider --
1. You need time, and lots of it. The authors talk about restaurants having prep cooks and full staffs to do the work that you, as a home cook, will endeavor to do on your own. Most recipes call for elements that need to first be created by looking elsewhere in the book. It's laborious stuff and you'll most likely be parceling out sections of your work over several days. You're going to be falling down a Mozza rabbit hole. It's delicious, but it requires scheduling.
2. You need money and access to products. Many of the book's suggested ingredients (especially if you want to get them at the quality you'd expect from Mozza) aren't reasonable for people on a tight budget or for people who can't readily obtain things like ground veal or burrata.
3. Invite friends to try your creations. You'll want everyone to know what you made and how amazing you are as a cook!
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