2024 the best restaurant los angeles review

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(as of Nov 27, 2024 20:46:14 UTC - Details)

Discover the mouthwatering world of Italian cuisine with this delectable collection of more than 130 authentic recipes, from a James Beard Award–winning chef.

A traditional Italian meal is one of the most comforting—and delicious—things that anyone can enjoy. Award-winning chef Nancy Silverton has elevated that experience to a whole new level at her Los Angeles restaurants Pizzeria Mozza and the Michelin-starred Osteria Mozza. In The Mozza Cookbook, Silverton shares these recipes with the rest of the world.

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 aperitivo to dolci that she would serve at her tavola at home. But do not confuse authentic with conventional! Under Silverton’s guidance, each bite is more exciting and delectable than the last, with recipes such as:

• Fried Squash Blossoms with Ricotta
• Buricotta with Braised Artichokes, Pine Nuts, Currants, and Mint Pesto
• Mussels al Forno with Salsa Calabrese
• Fennel Sausage, Panna, and Scallion Pizza
• Fresh Ricotta and Egg Ravioli with Brown Butter
• Grilled Quail Wrapped in Pancetta with Sage and Honey
• Sautéed Cavolo Nero
• Fritelle di Riso with Nocello-soaked Raisins and Banana Gelato
• Olive Oil Gelato

In The Mozza Cookbook, you’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’s lively and encouraging voice and her comprehensive knowledge of the traditions behind this mouthwateringly decadent cuisine make her recipes—both familiar and intricate—easy to follow and hard to resist.

Publisher ‏ : ‎ Knopf; 37864th edition (September 27, 2011)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 368 pages
ISBN-10 ‏ : ‎ 0307272842
ISBN-13 ‏ : ‎ 978-0307272843
Item Weight ‏ : ‎ 3.2 pounds
Dimensions ‏ : ‎ 8.58 x 1.2 x 9.54 inches
Reviewer: TanaB
Rating: 5.0 out of 5 stars
Title: A lot of information on preparing restaurant quality Italian food.
Review: I love the variety of dishes this cookbook offers. I also love the long explanations. I didn't love the long explanations though until I read them more carefully. Mozza's author explains in detail the ingredients she chose and why; also where to buy in some cases.Also explanations were given on her preferences on preparation at home vs at her restaurant. I am very confident I can prepare any of these dishes, and that's the goal, right?Thank you!

Reviewer: Curious Epicure
Rating: 5.0 out of 5 stars
Title: Mozza without a three-week wait for a reservation!
Review: In my opinion, Nancy Silverton's culinary talent is unassailable. I have never had a meal at any of her restaurants that was anything but perfect. So when I had dinner at Mozza Osteria not long ago, I knew I had to get this book. I am not disappointed. The gorgeous photos of the many of the dishes perfectly convey the focus on flavor and presentation that make dining at Mozza such a wonderful experience.As with any restaurant cookbook, there are recipes here that I will probably never make because of the many steps involved in the preparation. However, there are many, many more recipes in this book that are within the reach of home cooks and kitchens than almost any other restaurant cookbook I own. The pizzas are relatively simple, and explode with flavor, and many of the entree recipes include the side dish in the preparation. Wine pairings are included for most recipes.As always, the success of the recipes here relies on the ingredients, a point which Silverton stresses again and again. Some of the ingredients are hard to find, but worth seeking out for the best results. In that regard, the Mozzarella Bar recipes prove to be the most challenging in the book, even though they are among the easiest. I have tried too many brands of burrata to count, most of which I have discarded after one bite. I personally would not bother to make the burrata recipes unless I could get it from one of Silverton's recommended suppliers, Gioia. To do otherwise would yield disappointing results no matter what the other ingredients are.I don't have a problem, as one reviewer does, with the substituted pizza dough. Silverton explains the reason why, and as a long-time fan of her LaBrea Bakery breads and baked goods, I accept the reason for the substitution.I highly recommend this book for the recipes and as a lasting souvenir of the all too ephemeral experience of having dinner at Mozza.

Reviewer: david
Rating: 5.0 out of 5 stars
Title: This is an excellent book which will be appreciated both by both expert and novice chefs
Review: I'm extremely impressed with the book. First, I live in LA and am a huge fan of both Pizzeria Mozza and Osteria Mozza, so I already know I like most of the recipes. Second, I appreciate the fact that these recipes are truly different (sometimes in subtle ways) than the 'standard' versions of the dishes presented. Example: the meatballs. Mozza has wonderful meatballs, and you could spend a lot of time trying to figure out what is special about them. It turns out that the answer is quite simple: they contain no beef, but they do contain ground pancetta, so the meats are veal, pork, and pancetta. This may not sound like a big difference, but I strongly recommend trying the recipe and promise that you will have a hard time going back to regular meatballs. Third, I like the intellectual honesty of the book. Example: the Torta Della Nonna contains three cheeses, Philadelphia Cream Cheese, Coach Farms Goat Cheese, and mascarpone. This is a very non-traditional combination, but most important, it is exactly the kind of thing done in a restaurant kitchen (ie combining commodity cheese like Philadelphia with high end Goat Cheese) that most of the time no one would admit to in a book. How many times have I bought a restaurant cookbook where it is glaringly obvious the recipes bear no resemblance to what is actually done in the restaurant? Not so with this one. The exceptions, where they exist, are well specified. Fourth, these are simple recipes that pretty much anyone with a moderate level of cooking experience could make (possibly with some artistic license, for example not making the pasta by hand as it's recommended), but ones that have enough twists and changes in them that an experienced chef is sure to learn some exciting new flavor combinations. Fifth, the details behind each recipe are there for people who want them. Example: one of my favorite Osteria Mozza dishes is the orecchiette with rapini and fennel sausage. Most books would just call for 'fennel sausage' in the ingredients when in fact the specific fennel sausage is really key to the dish (and it's an excellent one). In this book, the actual fennel sausage recipe is there -- of course it's up to you whether or not you want to go to the trouble of making it. Bottom line - I have a huge cookbook collection. While I enjoy thumbing through most of them, this is one of the few that I will actually make a lot of stuff from on a regular basis. Highly recommended, especially for those who can't drive a few miles to eat at the restaurants in person.

Reviewer: Ed Scharpf
Rating: 5.0 out of 5 stars
Title: Highly recommend this fantastic book
Review: Excellent book with lots of detailed instructions. I've made some wonderful meals from this book. Nancy Silverton gives painstaking explanations of ingredients and techniques for recreating dishes from Mozza restaurant. The recipes work. Although at times the recipe details seem almost persnickety, I think they would be helpful for hesitant cooks. This is not a cookbook for beginners, but it is not intimidating at all. One can almost hear her encouraging and guiding you over your shoulder. I can now make a beautiful gelato from almost any ingredient, and I've memorized many of her sauces and vinegrettes from sheer repetition. The lamb ragu pasta dish is a family favorite, as are the meatballs.Lovely photographs and well-written. And ingredient amounts are provided in both metric and imperial measures! One of my favorite cookbooks.

Reviewer: Pedro Santos
Rating: 4.0 out of 5 stars
Title: The book is fantastic, but the seller should take care how to send it
Review: The book is complete with a lot of recipe and a step-by-step how to make each dish. Unfortunately the seller does not packed the book and as there were other items in the same box, the book cover arrived torn and damaged.

Reviewer: Amazon Customer
Rating: 5.0 out of 5 stars
Title: Best cook book
Review: Love these recipes. I do them on a regular basis. Recipes are very simple to follow. But has so much flavor. I recommend for people just starting out.

Reviewer: World Traveler
Rating: 5.0 out of 5 stars
Title: A great cookbook
Review: Arrived in excellent condition.

Reviewer: Guillaume
Rating: 2.0 out of 5 stars
Title:
Review: Good recipes but there are not fotos of the dishes, it's a pity for a cook book.Very disappointed

Reviewer: Cliente Amazon
Rating: 5.0 out of 5 stars
Title:
Review: É uma excelente aquisição, Nancy explica as receitas detalhadamente, já fiz várias e ficaram ótimas. FIz algumas adaptações já que alguns ingredientes não são encontrados no Brasil, mesmo assim deu muito certo. A receita de pizza é totalmente autoral, diferente das outras receitas que já fiz: ficou realmente com a borda crocante e fina no centro. Adorei e recomendo.

Reviewer: Simon
Rating: 5.0 out of 5 stars
Title:
Review: Das Rezeptbuch ist sehr gut aufgebaut und begleitet einem in die Kreationen von Nency

Reviewer: LInze
Rating: 5.0 out of 5 stars
Title:
Review: I am a Nancy fan period, so my comments are naturally biased. Except that she is so completely brilliant in her application of simplicity to produce exquisite results.

Reviewer: brenda
Rating: 5.0 out of 5 stars
Title:
Review: yummy! yummy! yummy! recipes! you love it!