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Number of Pages: 256
Vendor: Running Press Book Publishers
Publication Date: 2012
|Dimensions: 9.13 X 7.38 (inches)|
Availability: In Stock
The Complete North End Italian Cookbook: More Than 275 Authentic Italian Family RecipesMarguerite DiMino BuonopaneLyons Press / 2012 / Hardcover$26.96 Retail:
$29.95Save 10% ($2.99)Availability: Usually ships in 24-48 hours.CBD Stock No: WW781904
Gourmet Italian: All-Time Favorite Recipes from America's Magazine of Good LivingGourmet MagazineHoughton Mifflin Harcourt / 2012 / Hardcover$18.00 Retail:
$20.00Save 10% ($2.00)Availability: Usually ships in 24-48 hours.CBD Stock No: WW843681
Discover the tastes of New Jersey childhood alongside the refined flavors that come from decades in the culinary world.
Whether you know Mike Isabella as the tough-talking Top Chef competitor or as the chef behind hot DC restaurants Graffiato and Bandolero, youll now be able to recreate his recipes: one part old-world inspired Italian, one part old-school Jersey, one part modern Mediterraneanall parts delicious.
Inspired by the food his Italian-American grandmother prepared, Isabella serves up 200 recipes for everyday meals that appeal to the heart and the appetite, with a modern twist. These "small plates" versions of Mediterranean classics are food that's original and accessible, authentic without being fussy.
Isabella shares his secret family recipes, the dishes that made him famous on Top Chef, and signature meals from his restaurant, from Ricotta with Charred Scallion and Harissa to Grandmas Potato Gnocchi, Chicken Wings with Pepperoni Sauce to Carnival-Style Zeppoles. Whether youre a seasoned home cook or just starting out in the kitchen, youll taste the pure joy these meals can bring. Delive ring lip-smacking food (and talking some smack while hes at it), Isabella makes Italian fun to cook again.
For the past 15 years, he has worked for some of the world’s most renowned chefs and cooked to critical acclaim at restaurants all over the country. Before opening Graffiato, Chef Isabella was the executive chef of José Andrés’ Zaytinya. During his three-year tenure, Chef Isabella generated accolades and national attention for Washington, D.C.’s Mediterranean powerhouse restaurant. Chef Isabella’s formal training began at The Restaurant School in New York. He has worked as a sous chef for James Beard Award winner Douglas Rodriguez at Alma de Cuba in Philadelphia and as Executive Sous Chef of Marcus Samuelsson’s Washington Square.
Outside the kitchen, Chef Isabella recently appeared on Season Six of Top Chef (Las Vegas), and he was the runner-up on Top Chef All-Stars.
"What do you get when you cross a Top Chef All-Star with an Italian-American childhood? Isabellas first cookbook, which includes family traditions (check out Grandmas potato gnocchi) and the chefs own creations (remember that pepperoni sauce from Top Chef?). Its a mix that totally says deizioso."
New Jersey Monthly, October 2012