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Molto Batali: Simple Family Meals from My Home to Yours [Hardcover]

Mario Batali
3.8 out of 5 stars  See all reviews (4 customer reviews)
List Price: CDN$ 36.99
Price: CDN$ 20.68 & FREE Shipping on orders over CDN$ 25. Details
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Book Description

Oct. 17 2011
Molto Batali features 120 of the favorite recipes of Mario Batali, bestselling, James Beard Award-winning author of Molto Italiano and Molto Gusto. One of America’s favorite chefs and a popular fixture on cable television’s Food Network, Mario offers up simple and simply delicious seasonal recipes in month-by-month menus, perfect for celebrating with family and friends.

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Molto Batali: Simple Family Meals from My Home to Yours + Molto Italiano: 327 Simple Italian Recipes to Cook at Home + Molto Gusto: Easy Italian Cooking
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  • Molto Italiano: 327 Simple Italian Recipes to Cook at Home CDN$ 29.16

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Product Description

From the Back Cover

The bestselling author of Molto Italiano and Molto Gusto shares 120 of his favorite seasonal recipes in month-by-month menus perfect for celebrating with family and friends

For Mario Batali, privilege is also a responsibility. Dedicated to giving back, the renowned chef believes that sharing is crucial to leading a fulfilling life—especially at the table. That spirit of togetherness is at the heart of Molto Batali, a collection of festive and delicious recipes meant for sharing with friends and family throughout the year.

From lush summer salads to hearty winter braises, the seasonal dishes in Molto Batali—all easy to prepare and made with simple ingredients—enliven any dinner table, from a weeknight meal to a holiday celebration. Better yet, the recipes are organized into perfectly paired combinations for stellar meals. Each month features a sumptuous main course such as Leg of Lamb in a Clementine Crust; three toothsome pastas such as Wine-Stained Gemelli with Sausage “Meatballs” and Eggplant; four delectable veggie sides such as Sautéed Rutabagas with Chile, Mint, and Maple; a rustic, flavorful soup such as Green Garlic Soup; and an indulgent dessert such as Nectarine and Black Pepper Cheesecake.

The tantalizing recipes in Molto Batali reflect Mario’s passion for food and family, his belief in the importance of eating together, and the joy that comes when we share lovingly made meals. This same spirit of community and family informs the charitable work of the Mario Batali Foundation, the mission of which is to feed, protect, educate, and empower children—encouraging them to dream big while providing them with the necessary tools to become an active force for change in today’s world.

About the Author

Mario Batali is the James Beard Award-winning author of eight cookbooks, including Molto Batali, Molto Gusto, Molto Italiano, and Spain...A Culinary Road Trip, as well as the app Mario Batali Cooks! With a host of television shows to his name; fifteen restaurants; and Eataly, a fifty-thouasand-square-foot Italian marketplace in New York City's Flatiron District that he co-owns with his partner, Joe Bastianich, Mario Batali is one of the most recognized and most respected chefs working in America today. Mario splits his time between New York City's Greenwich Village and northern Michigan with his wife and their two sons.


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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

3.8 out of 5 stars
3.8 out of 5 stars
Most helpful customer reviews
2 of 2 people found the following review helpful
4.0 out of 5 stars One of Batali's best Feb. 9 2012
By Soha
Format:Hardcover|Verified Purchase
Beautiful book with beautiful pictures and amazing recipees...I tried a couple of the recipes and they were DELICIOUS....I would have given the book 4.5 stars if I could...
One negative book: not lots of fish recipes..
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5.0 out of 5 stars I love Mario 's cooking style Feb. 14 2013
By Donna60
Format:Hardcover|Verified Purchase
The recipies are easy to follow and i really like how clear he about the dish.
I will keep buying his books.
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1 of 2 people found the following review helpful
2.0 out of 5 stars Disappointing cookbook Dec 25 2011
By Joey S
Format:Hardcover|Verified Purchase
Simple family meals???? This book may have simple instructions but in more than one recipe it calls for some less than common ingredients. Who has fennell pollen in their spice cabinet? I'm not very impressed with this book at all. For really simple and approachable Italian cooking, look at David Rocco's books.
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0 of 1 people found the following review helpful
4.0 out of 5 stars Review of the cookbook Molto Batali Jan. 22 2013
Format:Hardcover|Verified Purchase
I watch Mario Batali on the program titled The Chew every day and now it is a plesure to have his recipes in my collection.
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 3.9 out of 5 stars  32 reviews
69 of 72 people found the following review helpful
5.0 out of 5 stars It had me at HELLO Oct. 29 2011
By Joanne - Published on Amazon.com
Format:Hardcover
I bought this to give as a little extra gift for my son to open on his birthday in November. He appreciates good food (like his mother) and likes to eat healthy but hearty. I have countless cookbooks but not a one by Mario Batali, that is until now. I am keeping this one and getting my son another one in time to gift. What immediately struck me in this book was the use of both familiar and some unusual (but accessible) and very unusual ingredients to use in cooking--kohlrabi, cardoons (like a huge celery), endive, radishes, plus others. To me, personally, I love trying out new spices and ingredients, or using familiar ingredients in an unusual way--that is the adventure for me. When I have guests over for dinner, I like to serve at least one thing that they may never have had before or recently, or something familiar served in a new way. This book does that for me. Then there are the basics, yummy roasts, short ribs, mostly meats & fowl, some shellfish, pastas (also many unusual kinds), polentas, vegetables, beans, etc.. There are a variety of soups, entrees, sides, and desserts to choose from. The recipes are overwhelmingly 'rustic,' and the pictures bring that forth--no fru fru here. (There's also a recipe for cannoli and shells, one that I make myself in the same way). Almost every recipe has its own picture which draws you right in. The Table of Contents is laid out clearly to find any recipe at a moment's glance. Each of the twelve chapters is organized by the months of the year so that the menu matches the season. As the title implies, none of these recipes are involved or complicated. The layout of the recipes has all ingredients and directions printed on one page and on the opposite page is the picture. If you desire to make one of the dishes with some unusual ingredient you know you can't find, there is a large resource guide in the back of book to find it...or as I have been known to do, I substitute; call me a rebel. I don't let anything hold me back if I'm ready and willing to try out a new recipe.

Do I have any negatives? Yes, one very minor one. In just a few recipes, (thankfully few) notations in the recipe 'suggest' buying Mario's product to complete the recipe. It's not a big deal but I cringe when I see the author stoop to this level. If you want someone to know your products exist, mention it once in the foreword, then don't mention it again in specific recipes. To my mind, it is tacky. Despite this one minor negative, it is easy to see that a lot of effort and thought went into this cookbook. For now this review is one to let others know about the book, that it's worth having for all the reasons I've mentioned. So many cookbooks, so little time, as they say; but I will use this one soon and report back when I do. It's getting cold out so I think I will start with the Tuscan Ribollita soup (in "chapter October") after I buy some fresh greens; then I'll be ready to go. I just wanted to share the basics with everyone in the meantime, bc I am very pleased with the many thoughtful features of this book that I wanted to let the word out.

UPDATE: Made the Ribollita soup, halved it, which still made plenty for up to 6 people. Easy to make. I used broth instead of water. Finishing up leftovers today. The Marinated Broiled Portobellos were fast and tasty, to be eaten warm or room temp. The Prime Rib paste/marinade, great. Used it on steak too.
8 of 8 people found the following review helpful
4.0 out of 5 stars Great for the vegetable dishes alone. Jan. 24 2012
By C. Garness - Published on Amazon.com
Format:Hardcover
We are trying to eat more seasonal, vegetable heavy meals in our household and this book has been immensely useful in helping me get a good meal on table in a reasonable amount of time. Most Italian cookbooks I have (including Batali's previous ones) always leave me wondering what to serve alongside the the glut of pasta and meat dishes they contain. Not so with this one. The chapters are broken down by month of the year and a they are side heavy (I'd say a third to half of each months recipes are vegetables or salads). Some of the highlights I've cooked so far have been rutabagas with maple, chili and mint, roasted kohlrabi with parmesan, and roasted parsnips with horseradish, chives and poppy seeds.

My only word of warning is that the recipe measurements and cooking times sometimes seem a bit off so you'll need to use your experience and judgment, but all in all I'm very happy with this book. It's been in heavy rotation in my kitchen for the last month.
28 of 36 people found the following review helpful
1.0 out of 5 stars Slapdash Jan. 16 2012
By BillyBob - Published on Amazon.com
Format:Hardcover|Verified Purchase
Let me first say that I am a big fan of Mario Batali. This cookbook, however, is extremely disappointing. I have all of his cookbooks and over 100 other Italian cookbooks and believe this to be one of the worst in my collection. After just cooking four straight days out of the book, my entire family has been disappointed with the results. The ingredients are off, the cooking times dont make sense and he inexplicably uses toasted breadcrumbs on so many different pasta recipes it is both mystifying and frustrating. On every recipe I cooked from the book (except the clementine lamb) I had to adjust cooking times. Also, just look at the table of contents, every meat dish is a shank or roast. No fish, limited poultry. Big meat, poorly cooked. Pasta lacking flavor and complexity. Mario is off his game and should be embarrassed by this effort. If you like him, as I do, go to Lupa in Soho New York. Dont buy his cookbooks until he gets it back together again. Mario, shame on you.
4 of 4 people found the following review helpful
5.0 out of 5 stars I love it Aug. 10 2013
By Anne Donhardt - Published on Amazon.com
Format:Hardcover|Verified Purchase
I don't think there is another Italian chef like Mario Batali. This book is so personal, giving you recipes that he shares with his family. What can be better than that.
2 of 2 people found the following review helpful
5.0 out of 5 stars cooking with love Feb. 10 2013
By Francis Albert - Published on Amazon.com
Format:Hardcover|Verified Purchase
As a young man I was raised in the kitchen of my families Italian restraunt In Brooklyn and i love to cook.
Mario Batalies book Molto Batali is the best ever. Its cooking like my family use to and I do.

He's the best

Francis Albert Sena
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