Feel like a top chef in your own home

with these cookbooks from the stars of the

Batali and Bastianich Hospitality Group.

Whether you are preparing a dinner for two

or a party with friends, you are certain to " nd

the perfect meal and glass, or glasses of

wine, for every occasion. And when you are

not perfecting your skills in the kitchen, sit

down in your favorite comfy chair and enjoy

the stories and photos, and travel to the

magic places of these chefs’ inspirations.

Spain

A Culinary Road Trip

Mario Batali

Ecco (October 21, 2008)

As the companion book

to Mario and Gwyneth

Paltrow’s hit television

series Spain… On the

Road Again, Mario and

Mark Bittman embark on a

wondrous journey of food,

wine, and local cooking that is in Spain…

A Culinary Road Trip. Gwyneth Paltrow and

Spanish actress Claudia Bassols are along for

the ride. And why not? Gorgeous photos and

anecdotes complement over 70 recipes from

Mario in this ultimate scrapbook/cookbook of

their most excellent Spanish adventure.

Italian Grill

Mario Batali

Ecco (April 22, 2008)

Combining Batali’s passion

for Italian food and his

love for grilling, the 80

recipes compiled here offer

an excellent introduction

to simple, grilled Italian

food. The book also offers

informative sidebars and

60 brightly-colored photos, as well as grilling

techniques. And be honest, we could all use

a little help with our grilling techniques.

Lidia Cooks from the Heart of Italy

Lidia Bastianich

Knopf (October 20, 2009)

Lidia’s love for the food of her native Italy

is the inspiration for this classic book of

traditional and regional recipes. Delving

The best thing to being there is being here: in the pages of these

extraordinary food!and wine tomes. By Elizabeth Pearson

Read all about it!

are featured in this cookbook " lled with its

authors’ particular zest for cooking and their

love of robust # avors. The recipes are fresh,

healthful, and easy to prepare, making it

simple to spend a night on the town at home.

The Young Man and the Sea

David Pasternack

Artisan/Workman Publishing Company;

illustrated edition (April 20, 2007)

This marvelous cookbook from the chef

at Esca features 100+ delicious seafood

recipes for food lovers at all cooking levels.

From raw dishes—his signature crudo— and

seafood pastas to salads and pan-fried

favorites, David shares advice and insight

to broaden your knowledge of seafood. He

also spins a few tales, apparently true, about

fellow " sherman and colorful " sh markets.

Vino Italiano

Joseph Bastianich

and David Lynch

Clarkson Potter;

1st edition (April 9,

2002)

Vino Italiano

covers all of Italy’s

wine-producing

regions as the most comprehensive and

authoritative American Guide to Italian

wine ever published, or ever likely to be

published. Broken down into key styles,

into some of the lesser-known parts of

Italy and exploring the simple pleasures of

the well-known areas, the book delivers

authentic dishes imbued with her intimate

connection to the country. And her daughter

Tanya delights readers with trips through

the countryside, sharing her apparently

depthless knowledge of Italian culture.

Molto Gusto

Mario Batali and Mark Ladner

Ecco; edition 1 (April 6, 2010)

Molto Gusto offers a collection of

mouthwatering Italian recipes from Otto

Enteco Pizzeria, the perennially popular

West Village restaurant. From pizza, pasta,

antipasto, and gelato, including the unusual

and wonderful olive oil gelato, Otto favorites

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Spaghetti alla Carbonara, from Molto Gusto

A true carbonara has no cream, and it can

be slightly tricky in its execution. The key is

to toss and thoroughly mix the cooked pasta

off the heat with the cheese, eggs, pepper,

and pasta water, to create a creamy yet not

overly thick sauce. Separate the eggs and

present the individual egg yolks in nests of

pasta; then each guest stirs the yolk into the

pasta to cook it and form an even creamier

sauce. Be sure to use the best quality eggs

you can ! nd.

Serves 6.

Kosher salt

5 ounces sliced pancetta, cut into

½-inch wide strips

¼ cup extra virgin olive oil

1 tablespoon coarsely ground black

pepper

6 fresh large eggs

1 pound spaghetti

½ cup freshly grated Parmigiano-

Reggiano, plus extra for serving

¼ cup grated pecorino romano

Bring 6 quarts of water to a boil in a large

pot and add 3 tablespoons kosher salt.

Meanwhile, combine the pancetta and oil in

another large pot and cook over medium-

high heat until the pancetta has rendered

some of its fat and is lightly browned, about

7 minutes. Stir in the pepper and remove

from the heat.

Separate the eggs, being careful to keep

the yolks intact, putting the whites in a small

bowl and the yolks in a shallow dish.

Drop the pasta into the boiling water and

cook until just al dente. Drain, reserving 2/3

cup of the pasta water.

Add the reserved pasta water to the

pancetta and bring to a simmer over

medium heat. Add the egg whites and cook,

whisking furiously, until they are frothy but

not set, about 1 minute. Add the pasta,

stirring and tossing well to coat.  Stir in the

cheeses.

Divide the pasta among six bowls, making

a nest in the center of each portion. Gently

drop an egg yolk into each nest and serve

immediately, advising your guests to stir

the yolk into the pasta so it will cook. Pass

additional grated Parmigiano on the side.

PH

OT

O B

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IN B

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VIN

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an opinionatedtour of

producers, and vintages, this beautifully

illustrated book is the ultimate invitation

to the Italian wine experience. Vino

Italiano also offers reference material

on Italy’s growing zones, authorized

grape varieties, and top producers, with

essential information for wine merchants

and wine enthusiasts. It’s exhaustive, but

in a good way. Drink up already!

Grandi Vini: An Opinionated Tour of

Italy’s 89 Finest Wines

Joseph Bastianich

Clarkson Potter (November 9, 2010)

Travel through Italian wine country on an

intimate exploration of 89 unforgettable

bottles of wine not to be missed. Grandi

Vini is more than appealing to the palate,

as it celebrates individual vineyards and

introduces the winemakers behind these

special bottles. Joe’s stunning collection

covers wine from all parts of Italy and tells

each individual story, from grape to bottle,

like the Sangiovese in Emilia Romagna,

produced at San Patrigano, the largest

drug rehabilitation center in Europe. The

book also includes hand-illustrated maps

that locate the wineries in their various

regions. Grandi Vini is an ultimate journey

for the wine enthusiast. Joe knows good

wine. Read this and you will too.

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