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| Italian Grill | 
 enlarge | Authors: Mario Batali, Judith Sutton
Brand: Harper Collins
Category: Book
List Price: $29.95
Buy Used: $6.95
You Save: $23.00 (77%)
New (59) Used (28) from $6.95
Avg. Customer Rating:  15 reviews
Sales Rank: 1725
Media: Hardcover
Number Of Items: 1
Pages: 256
Shipping Weight (lbs): 1.9
Dimensions (in): 9.2 x 7.7 x 1
MPN: 0061450976
ISBN: 0061450979
Dewey Decimal Number: 641.5784
EAN: 9780061450976
ASIN: 0061450979
Publication Date: May 1, 2008
Availability: Usually ships in 1-2 business days
Condition: UNREAD HARDCOVER, DUST JACKET MISSING, SHELF DUST AND LIGHT WEAR (SJ) ISBN: 0061450979
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| Customer Reviews:
| Showing reviews 11-15 of 15 | | « PREV | | |
 Italian Grill June 19, 2008
This cookbook is wonderful We have already produced several of the recipies and have thoroughly enjoyed them. Even if you think you have too many cookbooks, you need this one.
This book is fabulous June 2, 2008
5 out of 7 found this review helpful
I have probably been influential in the purchase of four of these books because people were so enamored of the food cooked from the book. For me he made pizza possible. And the vegetable chapter could have been tripled they are so good. This summer I am putting my old, unused, cast iron griddle to work on the bbq.
Mario scores again May 22, 2008
6 out of 8 found this review helpful
You know it's a different kind of grilling book when it includes a recipe for homemade ricotta. The grill recipes are unusual, relatively easy, and the ones I have tried so far have been delicious--from the ribs to the chicken legs with fennel and blue cheese sauce to zucchini with the aforementioned ricotta. And yes, that is Mario's kickass barbecue sauce dripped on one of the pages of my copy!
American Italian Grilling Twists May 2, 2008
36 out of 38 found this review helpful
Mario definitely is passionate about bringing Italian cusine to our midst and he certainly has captivated much of us through his tv, cookbooks and restaurants. Here he piles on with grilling Italian.
It is not what most of us Americans are into on the grill, with BBQ sauces and glazes, etc. Italians are more about clean, natural flavors with light marinades. Batali admits that this is not all pure Italian grill recipes, but authentic shaped and massaged through his culinary prism. I think the results are spectacular and luscious and fun and you might also.
I came across this work watching the Borders kitchen interview with Andrea (Immer) Robinson, and they did three dishes which made me purchase this. I've tried them so far, and if they are promise of the rest of the collection, this is just outstanding resource for us grillers.
Think of Radicchio in Pancetta with Pears and Balsamic. You'll understand Italian grilling by this one. Bitterness of radicchio sweetened by charring and fat of pancetta with sweetness of pears and balsamic. Exquisite beyond description and so easy to do!
Have had off-and-on success with zucchini, so his Marinated Zucchini with Ricotta and Botarga is winner. Ricotta stacks with oil are surrounded by marinated, grilled zucchini slices which have been marinated in spicy EVOO. Grated bottarga (new ingredient for me, but found at my gourmet supply store) was exceptional, but knocked out with mint and serrano chilies.
Last of the three is killer: Spicy Black-Pepper Coated Drumsticks. Two stage cooking is the trick with non-Italian buttermilk marinade spiced up with Tabasco chipotle hot sauce and fennel, served with "wowzer" dipping sauce of Gorgonzola with red wine vinegar and oil. This as Andrea said upon tasting where we got term "finger lickin' good."
Anxious to try some others,in fact many here, such as: Sea Scallops Alla Caprese; Waxy Potatoes in Chianti Vinegar; Pork Shoulder Braciole; Spit-Roasted Duck with Orange and Rosemary.
There are no desserts, since this is unItalian. But there is great and thorough 'Ingredients' section as well as sources and truly nice 4-color photos.
One to buy, use and give as gifts.
 Another great Batali book April 27, 2008
10 out of 44 found this review helpful
This is a well written book et to basic for a person who has been grilling. Still no answer weather gas or charcoal grill is better. If you are lokin for a variety of recipes you can find them there.
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