The Del Posto Cookbook

by Mark Ladner, Mario Batali (Foreword by)

Overview

The definitive cookbook on refined Italian Cuisine by the celebrated chef at Mario Batali's and Lidia Bastianich's award-winning destination restaurant in New York City.

Mark Ladner, the Chef at Del Posto, redefines what excellent Italian Cooking in America can be. With a focus on regional Italian ingredients and tradition, Ladner has chosen recipes that bring together flavors from the old country, but in sophisticated new ways, like: Fried Calamari with Spicy Caper Butter Sauce; Red Wine Risotto with Carrot Puree, Monkfish Piccata, Veal Braciole, and Ricotta-Chocolate Tortino

But what is special is that these recipes will really work in the home kitchen, unlike some ambitious cookbooks like this. And given Del Posto's origin and founders, the book includes recipes by Lidia Bastianich, and forewords by Mario Batali and Joe Bastianich.Plus, the award-winning sommelier at Del Posto offers advice on which Italian varietals to serve with what dishes. All this is complemented by photography that is inspired by 16th century still life paintings.

As the New York Times said in their review: "The food bewilders and thrills."

Product Details

ISBN-13:	9781455561544
Publisher:	Grand Central Publishing
Publication date:	11/01/2016
Pages:	272
Product dimensions:	9.20(w) x 11.00(h) x 1.10(d)

About the Author

Mark Ladner opened Del Posto with Mario Batali and Joe and Lidia Bastianich in the fall of 2005. The restaurant received a four-star New York Times review in 2010 and was recently honored with a Michelin Star, the Relais & Chateaux Grand Chef Distinction, the Grand Award from the Wine Spectator, and the Five Diamon from AAA. Ladner is the 2015 recipient of the James Beard Award for Best Chef, NYC.

Editorial Reviews

★ 11/21/2016
Ladner is one of New York’s power chefs; his close associates Mario Batali and Joe Bastianich provide forewords for this excellent collection of nearly 100 recipes from the kitchen of his 24,000-sq.-ft. four-star restaurant, Del Posto. The chef’s pedigree, the restaurant’s magnitude, and the sheer elegance of Paulette Tavormina’s photography, with entrees plated on fine china set upon white tablecloths, all seem to cry out, “Don’t try this at home.” But fear not, it’s only Italian-American comfort food in a fancy dress. The lasagna is 100-layer lasagna with ultra-thin noodles stacked impossibly high; spaghetti is topped with Dungeness crab and jalapeños; eggplant parmigiana is made with Japanese eggplants that are stuffed with fried eggplant pieces. For the gourmet, Ladner includes egg yolk gnudi and Apicius duck. Wine lovers will appreciate the pairing suggestions that accompany many of the recipes and sweets fiends will marvel that nearly a quarter of the book is given over to a rich array of dolci, gelati, and biscotti. In addition to a thorough index, Ladner provides a welcome rarity: an allergen guide, three pages of charts listing all the recipes and the common allergens they include. (Nov.)

Publishers Weekly

"The cookbook feels quite a lot like the restaurant: Gleaming and dramatic, classically-inspired but not stuck in tradition, surprisingly approachable. There's no real precedent for Del Posto, no other no-holds-barred Italian fine dining establishment in New York—and you'll have no pretense, crossing that now-bustling street under the High Line, that the restaurant you're walking towards is some storied, crumbling bastion of Old World Manhattan."—Food52


"This hefty tome-filled with the favorites of co-owners Batali and Bastianich, and the deft work of executive chef Mark Ladner-has the same air as the vaunted Manhattan staple: grand, filled with ambitious cuisine, and outfitted with old-world style."—Tastebook

From the Publisher

Read More