Mozza at Home - by Nancy Silverton & Carolynn Carreno (Hardcover)
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<p/><br></br><p><b> Book Synopsis </b></p></br></br>As an award-winning chef and the owner of six busy restaurants across two continents, Nancy Silverton was so consumed by her life in the professional kitchen that for years she almost never cooked at home. With her intense focus on the business of cooking, Nancy had forgotten what made her love to cook in the first place: fabulous ingredients at the height of their season, simple food served family style, and friends and loved ones gathered around the dinner table. Then, on a restorative trip to Italy--with its ripe vegetables, magnificent landscapes, and long summer days--Nancy began to cook for friends and family again, and rediscovered the great pleasures (and great tastes!) of cooking and eating at home. <p/> Now, in <i>Mozza at Home, </i> Nancy shares her renewed passion and provides nineteen menus packed with easy-to-follow recipes that can be prepared in advance (with no fancy restaurant equipment needed!) and are perfect for entertaining. Organized by meal, each menu provides a main dish along with a complementary selection of appetizers and side dishes. Under Nancy's guidance you can mix and match all the options depending on the size of your gathering. Make a few sides for a small dinner party with friends, or make them all for a delicious family feast! And don't forget dessert--there's an entire chapter dedicated to end-of-meal treats such as Devil's Food Rings with Spiced White Mountain Frosting and Dario's Olive Oil Cake with Rosemary and Pine Nuts that can be prepared hours before serving so that the host gets to relax during the event too. <p/>Whether it's Marinated Olives and Fresh Pecorino and other appetizers that can be put out while you're assembling the rest of the meal . . . salads, such as Endive Salad with Date Anchovy Dressing, composed of sturdy lettuces that won't wilt . . . simple sides, such as Roasted Carrots and Chickpeas with Cumin Vinaigrette, that are just as delicious served at room temperature as they are warm . . . or show-stopping mains such as the Flattened Chicken Thighs with Charred Lemon Salsa Verde--there is something here for everyone and every occasion. With clever tips on how to organize your table and your time when serving many guests, <i>Mozza at Home</i> helps you throw the perfect dinner party--one that's positively stress-free and delicious!<p/><br></br><p><b> About the Author </b></p></br></br><b>Nancy Silverton</b> is the co-owner of Osteria Mozza, Pizzeria Mozza, Chi Spacca, and Mozza2Go, in Los Angeles, Singapore, and Newport Beach, California. She is the founder of the La Brea Bakery and is the only chef ever to be awarded both the Outstanding Chef and Outstanding Pastry Chef awards from the James Beard Foundation. Silverton is the author of nine cookbooks, including <i>The Mozza Cookbook, A Twist of the Wrist, Nancy Silverton's Sandwich Book, Nancy Silverton's Pastries from the La Brea Bakery </i>(recipient of a 2000 <i>Food & Wine</i> Best Cookbook Award), <i>Nancy Silverton's Breads from the La Brea Bakery, </i> and <i>Desserts.</i> <p/> <b>Carolynn Carreño</b> is a James Beard Award-winning journalist and the coauthor of many cookbooks, including <i>Meat</i> (with Pat LaFrieda), <i>The Mozza Cookbook </i>and <i>A Twist of the Wrist </i>(with Nancy Silverton), <i>Eat Me </i>(with Kenny Shopsin), <i> Fresh Every Day </i>and <i>Sara Foster's Casual Cooking </i>(with Sara Foster), and<i> 100 Ways to Be Pasta </i>(with Wanda and Giovanna Tornabene). Her book <i>Bowls of Plenty</i> is forthcoming<i>. </i>She lives in New York and San Diego.
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