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Michelin-starred Italian.
One of the most lauded restaurants in New York (and the first modern restaurant to get a 4-star review from The New York Times!), Del Posto's reputation precedes itself. One of famed chef Mario Batali's many ventures, Del Posto has been a fixture in fine dining since its opening in 2005.
Executive Chef Mark Ladner has created a sophisticated style of American-Italian cuisine (that he called Cucina New Yorkese, and shares it in this stunning collection of recipes. You'll peek inside his brain—as layer after layer of restaurant life is peeled away. The back-of-house, the service, and above all, the food! The recipes might intimidate a beginner home cook, but the challenge will reap great rewards. Treat your friends to the most luxurious spread imaginable: Seared Scallops, Sunchoke Puree with Puntarelle, and Grapefruit with Black Truffle Vinaigrette, Egg Yolk Gnudi with Asparagus, and Pecorino Cake with Honey-Vinegar and Caramelized Pears. We think we just fainted.
Comes with a signed bookplate.
- Length: 272 pages
- Author: Mark Lander, Mario Batali
- Made in:
- Product Warranty:
- Shipping & Returns: Free Standard Shipping on Orders $199+ and Easy-Breezy Returns
One of the most lauded restaurants in New York (and the first modern restaurant to get a 4-star review from The New York Times!), Del Posto's reputation precedes itself. One of famed chef Mario Batali's many ventures, Del Posto has been a fixture in fine dining since its opening in 2005.
Executive Chef Mark Ladner has created a sophisticated style of American-Italian cuisine (that he called Cucina New Yorkese, and shares it in this stunning collection of recipes. You'll peek inside his brain—as layer after layer of restaurant life is peeled away. The back-of-house, the service, and above all, the food! The recipes might intimidate a beginner home cook, but the challenge will reap great rewards. Treat your friends to the most luxurious spread imaginable: Seared Scallops, Sunchoke Puree with Puntarelle, and Grapefruit with Black Truffle Vinaigrette, Egg Yolk Gnudi with Asparagus, and Pecorino Cake with Honey-Vinegar and Caramelized Pears. We think we just fainted.
Comes with a signed bookplate.
- Length: 272 pages
- Author: Mark Lander, Mario Batali