Details
Synopsis
Batali's two villages are Borgo Capanne, on the border between Tuscany and Emilia-Romagna, where Batali lived and cooked for years, and Greenwich Village, where he runs two popular restaurants, Po and Babbo. Here are recipes from both locations, including Bakes Lasagne with Asparagus and Pesto, Rigatoni with Sheep's Milk Cheese and Arugula, and Black Olive Polenta.
| Size | | Length: | 287 pages | | Height: | 10.0 in | | Width: | 8.0 in | | Thickness: | 1.2 in | | Weight: | 37.6 oz |
Industry Reviews
"Makes the less-is-more case persuasively....[I]mmensely appealing and endlessly useful."
New York Times Book Review - William Grimes (12/06/1998)
"The design of the book is maddening. Recipes are often printed over faded, peach-colored photographs, which makes them hard to read....Overall, the food in this cookbook is more appealing than the recipes in the other two books."
Cook's Illustrated - Christopher Kimball
Not only is Batali chef of the sensational little New York restaurant Po and host of a new TV series, Mediterranean Mario, but he's a dead ringer for LJ's very own Mark Annichiarico (webmaster), who claims that he can't cook.
Mayer
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