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Italian Grill | 
| Authors: Mario Batali, Judith Sutton
Publisher: Ecco
Category: Book
List Price: $29.95
Buy New: $17.28
You Save: $12.67 (42%)
New (28) Used (4) from $17.19
Avg. Customer Rating:  2 reviews
Sales Rank: 664
Media: Hardcover
Number Of Items: 1
Pages: 256
Shipping Weight (lbs): 1.9
Dimensions (in): 9.2 x 7.7 x 1
ISBN: 0061450979
Dewey Decimal Number: 641.5784
EAN: 9780061450976
ASIN: 0061450979
Publication Date: May 1, 2008 (New: Last 30 Days)
Availability: Usually ships in 1-2 business days
Shipping: International shipping available
Condition: Brand new book. Over 3.5 million customers served. Order now. Selling books online since 1995. Order with confidence. Code: B20080512000933T
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Product Description
From Mario Batali, superstar chef and author of Molto Italiano, comes the ultimate handbook on Italian grilling, which will become an instant must-have cookbook for home grillers. Easy to use and filled with simple recipes, Mario Batali's new grilling handbook takes the mystery out of making tasty, simple, smoky Italian food. In addition to the eighty recipes and the sixty full-color photographs, Italian Grill includes helpful information on different heat-source options, grilling techniques, and essential equipment. As in Molto Italiano, Batali's distinctive voice provides a historical and cultural perspective as well. Italian Grill features appetizers; pizza and flatbreads; fish and shellfish; poultry; meat; and vegetables. The delicious recipes include Fennel with Sambuca and Grapefruit; Guinea Hen Breasts with Rosemary and Pesto; Baby Octopus with Gigante Beans and Olive-Orange Vinaigrette; and Rosticciana, Italian-Style Ribs.
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| Customer Reviews:
 American Italian Grilling Twists May 2, 2008
8 out of 8 found this review helpful
Mario definitely is passionate about bringing Italian cusine to our midst and he certainly has captivated much of us through his tv, cookbooks and restaurants. Here he piles on with grilling Italian.
It is not what most of us Americans are into on the grill, with BBQ sauces and glazes, etc. Italians are more about clean, natural flavors with light marinades. Batali admits that this is not all pure Italian grill recipes, but authentic shaped and massaged through his culinary prism. I think the results are spectacular and luscious and fun and you might also.
I came across this work watching the Borders kitchen interview with Andrea (Immer) Robinson, and they did three dishes which made me purchase this. I've tried them so far, and if they are promise of the rest of the collection, this is just outstanding resource for us grillers.
Think of Radicchio in Pancetta with Pears and Balsamic. You'll understand Italian grilling by this one. Bitterness of radicchio sweetened by charring and fat of pancetta with sweetness of pears and balsamic. Exquisite beyond description and so easy to do!
Have had off-and-on success with zucchini, so his Marinated Zucchini with Ricotta and Botarga is winner. Ricotta stacks with oil are surrounded by marinated, grilled zucchini slices which have been marinated in spicy EVOO. Grated bottarga (new ingredient for me, but found at my gourmet supply store) was exceptional, but knocked out with mint and serrano chilies.
Last of the three is killer: Spicy Black-Pepper Coated Drumsticks. Two stage cooking is the trick with non-Italian buttermilk marinade spiced up with Tabasco chipotle hot sauce and fennel, served with "wowzer" dipping sauce of Gorgonzola with red wine vinegar and oil. This as Andrea said upon tasting where we got term "finger lickin' good."
Anxious to try some others,in fact many here, such as: Sea Scallops Alla Caprese; Waxy Potatoes in Chianti Vinegar; Pork Shoulder Braciole; Spit-Roasted Duck with Orange and Rosemary.
There are no desserts, since this is unItalian. But there is great and thorough 'Ingredients' section as well as sources and truly nice 4-color photos.
One to buy, use and give as gifts.
 Another great Batali book April 27, 2008
5 out of 26 found this review helpful
This is a well written book et to basic for a person who has been grilling. Still no answer weather gas or charcoal grill is better. If you are lokin for a variety of recipes you can find them there.
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