Cookbook of the Month – June 2019

What is your favorite food to cook in your kitchen? I happen to love cooking Italian anytime. If you’d like to cook authentic Italian, pick up my Cookbook of the Month – June 2019 recommendation, The Mozza Cookbook from LA’s favorite Italian restaurant and pizzeria. I assure you the next time I have the opportunity to visit Los Angeles, Mozza will be at the top of my list. Flip through the pages of this cookbook at your local bookstore or online and see what I mean. These are must try recipes so sit back and indulge yourself for a moment.

Cookbook of the Month – June 2019

Cookbook of the Month - June 2019
Love Italian! This Cookbook Is A Must In Your Collection

Nancy Silverton is an award-winning chef who elevates Italian food including pizza to a whole new level. She has turned some of her most popular restaurant recipes into easy to make at home meals. Sounds just dreamy to me not to mention the authentic feel of each recipe inspired by her time spent in Italy. Authentic is not to be confused with conventional. Her recipes are exciting to prepare and delectably delicious.

Cookbook of the Month – June 2019

 

Cookbook of the Month - June 2019
Nancy Silverton is Genius!

Nancy’s restaurants Osteria Mozza and Pizzeria Mozza are still a hot ticket and hot spot in LA. So, sharing her reworked recipes with the world was a labor of love. Nancy will guide you through mozzarella she serves at Osteria. Even better are the tricks and tips you need to make homemade pastas, gelato, and her heavenly pizzas. The mouth-watering recipes are easy to follow yet hard to resist, in fact, why would you resist? Be ready to serve up a second helpings.

Cookbook of the Month – June 2019

Cookbook of the Month - June 2019
A Great Cookbook To Entertain Family and Friends

Get ready for an amazing ride through the world of Italian food with Nancy’s style, flair, and taste. Some of my favorite recipes are Nancy’s Dough (pages 126-127), Cipolline with Thyme and Sherry Vinegar (page 254), Porcini-Rubbed Rib-Eye Bistecca (page 232), and Orange Marmalade and Almond Crostate (pages 321-322). Choose a recipe that sounds good to you and get to cooking. I find this is a good cookbook to use on the weekends or day off when you don’t have to rush. Take your time and enjoy because I have no doubt you will never look at Italian food the same way again. Ciao!

 

 

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