The Babbo Cookbook

By Mario Batali

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 entr es; 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.

• Format: Hardcover
• Language: English
• ISBN: 0609607758
• ISBN13: 9780609607756
• Release Date: April 2002
• Publisher: Clarkson Potter Publishers
• Length: 336 Pages
• Weight: 2.86 lbs.
• Dimensions: 1.1" x 8.3" x 10.1"

Customer Reviews

Did not like this book

Unlike the other reviewers, I did not like this book. At all. The recipes seemed difficult and just not something I would want to make.

Another opinion

While I have not tried any of the baking recipes, and note the caution of the reviewer who found recipes that did not work, my experience with this book has been wholly satisfying. As others noted, the musings are wonderful, and the pictures are stunning. I prepared his pasta Amatriciana as well as the beef in Barolo last night to rave reviews. The beef short ribs--braised with a reduction of Cotes du Rhone and homemade stock, and the Barolo saved for the table--is a dinner party standard in our home.

Almost Like Art...

This is a simply stunning cookbook; everything from the recipes, the layout, the photos - it's gorgeous and inspiring. I personally enjoyed his musing on food and his resturant. Whilst some of the ingredients are hard to find (esp. in my location!) you can subsitute other things - after all, Mario always says to use what is local to YOU and in season. Some of my favourite recipes include the Braised Short Ribs with Horseradish Gremolata served with Pumpkin Orzo (fabulous AND easy), the Fig and Walnut biscotti, and the Basic Pasta sauce and Pasta recipe. There is also an excellent selection of fish and seafood recipes, which I regret to say I have not yet sampled. If you are passionate about Italian food, this is the cookbook for you.And remember, al tavolo non s'invecchia mai.

Great recipes and wonderful photos

For years I have watched him on the Food Channel and I have tried a few of his recipes from the show. He makes wonderful dishes. This was my first purchase of one of his cookbooks. I really enjoyed the way the book was laid out. Easy to read recipes, clear and concise directions, and lovely pictures to view. I am amazed at the variety of ingredients that he uses in his dishes. Its not that they are typically hard to find or anything, I simply didn't realize the variety of food in Italian cooking. Now if you are simply looking for pasta and sauces this isn't the book for you. This book does cover pasta, some delightful desserts, but there is a large variety in meats that this book uses. Like variety ? Then this cookbook is for you if you want to cook something a bit out of the ordinary.

More than a cookbook

Mario Batali's Babbo Cookbook is no mere cookbook. While delivering the recipes that have been developed and presented at his Village restuarant, it's through Mario's brief pre-chapter and pre-recipe writings where he lovingly conveys his passion for Italian food and cooking. His core passion is for fresh ingredients in simple (unlike the French) yet tasty preparations. He cannot stress enough how important it is to have relationships with the local baker, butcher, fishmongerer, grocer, etc. to insure the delivery of the best quality ingredients. He stresses the use of ingredients that are in-season to maximize the taste and appeal to the senses. His passion extends to the presentation and delivery of food. Simple suggestions in the cookbook include priming the wine glass before serving fine wines. This book is a superb addition to any cook's collection.

Will Take Its Rightful Place Among Best Cookbooks

Of such an extraordinary character that this cookbook will be placed in the category of the other greats of our time, i.e. Trotter, Waters, etc.To get into such rarified air of the cookbook world requires inventive, scrumputuous cooking but also printed with style and class. This effort saluting Batali's restaurant of the same name easily qualifies.The recipes exhibit his approach to cuisine, hospitality. His comments on such are a treat and pleasure to read, e.g. total care and attention to every detail, Italian cooking with American injections of local products to "express the flavor of our dirt, our wind, our rain."Passion for his craft his exhibited throughout this gorgeous book of color photos and well laid out text and type. How about such fare as: Autumn Vegetables with Goat Ricotta and Pumpkinseek Oil; Cripspy Bream in Zupetta Pugliese (a fish soup/stew; and my favorite---Braised Short Ribs with Horseradish Gremolata served with Pumpkin Orzo. For dessert, what a great offering: Espresso Torrone with Drunken Cherries (ice cream type offering) or Meyer Lemon Semifredddo; Think I forgot the pasta? Section on this is exquisite: only tried so far was unbelievably good! Pumpkin Lune with Butter and Sage. Amazing dish of little moons (luna) stuffed with amaretti cookies, in rich sage/butter sauce with more amarettti cookies grated over the top!There's ample help about substitute ingredients or how totone down the effort without sacrificing everything, as well as help for Sources.Will become one of my favorites to use and read. Savor this one, it's upscale and unique and fun!