| | |  | Travel | Home » » The Babbo Cookbook | | | | | | | Description: | | Some of the most inspired (and acclaimed) Italian food in the country is served at Babbo Ristorante e Enoteca, Mario Batali’s flagship restaurant in the heart of New York City’s Greenwich Village. Diners in this converted town house have come to expect innovative flavors and artful presentations that make the most of seasonal, local, and artisanal ingredients—all with a sensibility that is distinctly Italian. Now home cooks can re-create these showstopping dishes, just as they are served at the restaurant, to win raves of their own.
The Babbo Cookbook is Mario’s biggest yet, filled with 150 recipes that have redefined contemporary Italian cooking. Here for the first time he shares such signature dishes as Mint Love Letters with Spicy Lamb Sausage and Beef Cheek Ravioli, all showcasing his unparalleled ability to reinterpret the Italian culinary tradition in a completely original way. Recipes for dozens of Babbo’s renowned antipasti, many based on fresh seasonal produce, are followed by an alluring collection of pastas; fish, fowl, and meat entrées; and a selection of Babbo’s irresistible dessert offerings. From Grilled Pork Chops with Peaches and Balsamic Vinegar to Spicy Lamb Tartare with Mint Crostini and a Quail Egg and Wild Striped Bass with Charred Leeks and Squid Vinaigrette, The Babbo Cookbook is filled with vibrant, complex flavors that belie their straightforward preparations. Even classic recipes like Bollito Misto and Pappardelle Bolognese come alive again in bright new renditions that delight the palate.
Also included are notes on the unique touches that make a meal at Babbo such a singular dining experience, from suggestions on wine service to recipes for “predesserts” that smooth the transition from savory to sweet—all representing the distinctive brand of Italian hospitality that has become the Batali trademark.
The Babbo Cookbook is that rarity in the world of restaurant cookbooks: a collection of accessible, appetizing recipes that brings the spirit of a remarkable restaurant into the home kitchen without losing an iota of tantalizing flavor in the translation. | | | Product Details: | | | Author:
| Mario Batali | | Hardcover:
| 336 pages | | Publisher:
| Clarkson Potter | | Publication Date:
| April 30, 2002 | | Language:
| English | | ISBN:
| 0609607758 | | Package Length:
| 10.32 inches | | Package Width:
| 8.4 inches | | Package Height:
| 1.05 inches | | Package Weight:
| 1.0 pounds | | Average Customer Rating:
|  based on 29 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
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0 of 1 found the following review helpful:
 Woderful bridal shower giftJun 09, 2010
My friend got engaged at Babbo Rest, in NYC. I thought this would be a wonderful book and memory of that evening. She loved it.
Bon AppetitMar 25, 2010
After enjoying Batali's "love letters" at his B & B Ristorante at the Palazzo in Las Vegas, I knew I would want to make this dish for my family. Finding it in The Babbo Cookbook is making this possible. Many of the recipes in this book are beautifully illustrated and the directions are clear and modified to be prepared in a home kitchen. Thank you, Mario, for allowing the taste of Babbo into our homes!
0 of 1 found the following review helpful:
 Not what i expected from BataliDec 29, 2009
I was really looking forward to this book, as i was very excited with Batali after reading "Heat". However I was rather disappointed when I start reading The Babbo Cookbook. I found it too flashy for my taste and i haven't actually cooked a single recipe from this book. Of course it's a restaurant cookbook, so a touch of "luxury" and haute - like attitude is a must, but I thought Batali was something further than this. I expected a more home-oriented style in this book, smelling Italy and Sicily and not so much NY.
I do not know if the goal of this book was to capture the Italian spirit of cooking..If yes then i could not find it anywhere! So when it comes to Italian food & cooking I keep voting for Locatelli....
Simple, elegant and delicious recipesSep 13, 2009
Fantastic. Cooked the chicken under a brick and bread salad recently (used a grown chicken instead of 4 babies). Fabulous! Pretty simple recipes, authentic and just delicious.
0 of 14 found the following review helpful:
 So disappointed in BabboSep 10, 2009
I read the great book `Heat' by Bill Bufford and wanted to celebrate our first wedding anniversary in restaurant Babbo, the place where Bill Bufford took an internship... So romantic at Wasgington Square Park for us Amsterdam people.
I knew it was a hype so called them 5 months in advance to learn that one can make a reservation one month in advance at maximum. I followed this instruction and we were 'lucky' to get a 10:45 reservation. Mind you, PM! Okay so far, so good.
We arrived in a good mood 5 minutes early. We were asked to wait to be seated, and enjoyed a couple of good drinks at the bar with a constanly apologizing barkeeper. At midnight our table was ready. We ordered fungi and sardines as antipasti. There we learned Babbo's preference for balsamico. We had a salad on the side from grean beans tasting very much like... balsamico. The primo was a shared spicy spaghetti, just a little balsamico. By the way it was so late, and the music was so loud (S*x Pistols and that kind of music) that we only wanted to go to sleep, but we still had one course to go. The secundo was an outright disappointment. I had a skirt and huge balsamico beef and my husband's branzino was very plain and was served together with a completely cremated black piece of vegetable tasting of balsamico. He asked what kind of burned vegetable it was and that he is not particularly fond of burned vegetables (health freak he is!). The answer was that it was their style to burn it completely black but they would bring a new one. Same degree of fire wounds ...
We were so disappointed that we asked for the check, without ordering a desert or even coffee. All we wanted was out of this place to bed at 1.30am. This signal was read by the personnel and they sent us a manager who apologized and said that he would adjust the bill accordingly. We paid a mere $160 (no discount on the bill found, but too tired to get into a new discussion), My husband left a $10 tip and wrote on the AMEX slip 'for the service, not the food'.
What had to be a celebration became a little disaster. We definitely ate twice at Babbo at Sunday Sept 6th: our first and last time.
I cannot recommend Babbo, and I strongly believe this place is terribly overhyped. And the arrogance from the reservation till you leave the place is one big joke, at least if you look at it from a simple gastronomic perspective.
Fried air ... below zero.
Reason enough to stay away from the book as well !! Buy The principles of Marketing by Kottler instead.
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