The Mozza Cookbook

<b>Winner of the &#160;2014 James Beard Award for Outstanding Chef: the top chef in the country</b><br><br>A traditional Italian meal is one of the most comforting&#151;and delicious&#151;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 <i>The Mozza Cookbook</i> Silverton is sharing these recipes with the rest of the world.<br><br>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 <i>aperitivo</i> to <i>dolci</i> that she would serve at her <i>tavola</i> at home. But do not confuse authentic with conventional! Under Silverton&#146;s guidance each bite is more exciting and delectable than the last with recipes such as:<br>Fried Squash Blossoms with Ricotta<br>Buricotta with Braised Artichokes Pine Nuts Currants and Mint Pesto <br>Mussels <i>al Forno</i> with Salsa Calabrese <br>Fennel Sausage Panna and Scallion Pizza <br>Fresh Ricotta and Egg Ravioli with Brown Butter <br>Grilled Quail Wrapped in Pancetta with Sage and Honey <br>Saut&#233;ed <i>Cavolo Nero</i> <br><i>Fritelle di Riso</i> with Nocello-soaked Raisins and Banana Gelato <br>Olive Oil Gelato <br><br>In the book Nancy guides you through all the varieties of cheese that she serves at the Mozzarella Bar in the Osteria. And you&#146;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&#146;s lively and encouraging voice and her comprehensive knowledge of the traditions behind this mouthwateringly decadent cuisine make her recipes&#151;both familiar and intricate&#151;easy to follow and hard to resist. It&#146;s no wonder it is so difficult to get a table at Mozza&#151;when you&#146;re cooking these dishes there will be a line out your door as well.