The Babbo Cookbook Hardcover – April 30, 2002

The Babbo Cookbook by Mario Batali is an absolute gem for anyone passionate about Italian cuisine. This cookbook brings the magic of Babbo Ristorante e Enoteca, Batali's flagship restaurant in New York City, right into your home kitchen. The recipes are not only innovative and flavorful but also accessible, making it possible for home cooks to recreate the restaurant's signature dishes with ease.One of the standout features of this cookbook is its variety. From antipasti to desserts, each section is filled with recipes that showcase Batali's unparalleled ability to reinterpret traditional Italian dishes in a modern and exciting way. Dishes like Mint Love Letters with Spicy Lamb Sausage and Beef Cheek Ravioli are just a few examples of the culinary delights you'll find within its pages.The cookbook also includes helpful notes on wine pairings and menu planning, which add an extra layer of sophistication to your dining experience. The vibrant, complex flavors of the recipes belie their straightforward preparations, making it a joy to cook from this book.Overall, The Babbo Cookbook is a must-have for anyone looking to elevate their Italian cooking game. It's a beautiful blend of tradition and innovation. Happy cooking! 🍝

I've never been to Mario's restaurant. Im a restauranteur and i bought it to share with my chefs for reference. The Cookbook predominately focus of italian food, but with an inspiring combination of using freshest ingredients and playing around with flavours such as infused vinaigrette and oil, and voila you get a restaurant standard recipes that your guests will go ooo and aahs over. I'm already flipping my pages to what they proclaimed as his signature dish mint love letters with spicy lamb sausage and beef cheek ravioli , turns out to be an easy adaptable recipes, other recipes that im gonna peg down for this weekend include cool roasted shiitake with barbecued onions and basil oil, steamed gulf shrimp and mahogany clams in a green chile-basil broth, dry-rubbed skirt steak and did i mentioned that the book is filled with comfort food eye candy worthy pictures?All in all, for those adventurous homecook who likes to step out of comfort zones without being too complicated, this book is for you.

For years I have watched him on the Food Channel and I have tried a few of his recipes from the show. He makes wonderful dishes. This was my first purchase of one of his cookbooks. I really enjoyed the way the book was laid out. Easy to read recipes, clear and concise directions, and lovely pictures to view. I am amazed at the variety of ingredients that he uses in his dishes. Its not that they are typically hard to find or anything, I simply didn't realize the variety of food in Italian cooking. Now if you are simply looking for pasta and sauces this isn't the book for you. This book does cover pasta, some delightful desserts, but there is a large variety in meats that this book uses. Like variety ? Then this cookbook is for you if you want to cook something a bit out of the ordinary.

Love Mario Batali, love the recipes that I've tried so far. Some of the recipes are a little labor intensive so may not be the cookbook for someone who is just learning how to cook. If you have the time and the skill level, you may want to give this cookbook a try. Mario is fabulous on Iron Chef America (older episodes) and on 'The Chew', and he really does know how to cook - which was enough incentive for me to get the book and give some of the recipes a try. But, again, may not be for the cook who is just starting out.

A simply beautiful book !The absolute genius of this man comes out bright and clear !!!I cannot say enough about it.

Unable to obtain a reservation at the restaurant, I settled for the next best thing - Mario Batali's cookbook. I have not been disappointed. In fact, I am even more determined to experience the cuisine firsthand! Just reading the recipes provides vicarious enjoyment. The Pork Chop Milanese is delicious, but the Barbecued Skirt Steak is incredible. The accompanying recipe for Salsa Verde is worth the price of the cookbook. The recipes are easy to follow and prepare, and the ingredients seem, for the most part, easy to locate. (Sources are given for the more exotic ones.) These are creative and innovative recipes made accessible to the home cook.

If you like watching Mario on his TV programs, you'll be dissapointed in some aspects of this book. The cuisine is as presented in his restaurant, where he has staff to do all kinds of additional prep for him. Consequently, the dishes are way overwrought for the home kitchen. Braised short ribs? Great! With roasted beets and roasted radishes? Why? And by the way, the recommended plating is still all that vertical, "Let's see how high we can pile THIS stuff up," kind of thing. And a lot of the book is frank promotion for Babbo and his ideas on how to run a restaurant. But nevertheless, it's fun stuff to read and, if you ignore the absurd sides, there's good stuff to be made.

Great book of recipesAnd received from far away in a heart beatThank you