Patt Morrison for October 3, 2011

The Mozza Cookbook – you can make excellent Italian at home

Mozza

Knopf Doubleday Publishing Group

Nancy Silverton's new cookbook allows cooks to recreate gourmet Italian dishes at home.

Nancy Silverton is a rock star in the foodie community. As if the cred garnered from being the founder of La Brea Bakery and the former owner and operator of Campanile wasn’t enough, the revered restaurateur founded Mozza, an Italian restaurant that is currently the hottest table in Los Angeles - and perhaps far beyond.

Silverton has also written a handful of books on food, but her new book, The Mozza Cookbook: Recipes from Los Angeles’ Favorite Italian Restaurant and Pizzeria, brings some of her epicurean recipes and chef’s tricks to everyone’s kitchen. Care to try your hand at making squash blossom, tomato and burrata pizza or butterscotch budino with caramel sauce and Maldon sea salt? Then this is the book for you.

WEIGH IN

What makes a good dish great? What are your favorite Italian dishes that you wish you could make at home?

Guest:

Nancy Silverton, co-owner of Pizzeria Mozza in Los Angeles, founder of La Brea Bakery, and original dessert chef at Spago. Her new book is The Mozza Cookbook: Recipes from Los Angeles’ Favorite Italian Restaurant and Pizzeria.

*Nancy is in conversation with Evan Kleiman at the Skirball Cultural Center this Wednesday, October 5th, at 8pm.


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