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What our customer's say!

"Classic Molto", Classic Molto - great recipes for everday, many great soup recipes as well as regional Itialian fare. My husband really enjoys this book.

"Huge let down!", I love Chef Batali's TV show and I have lived in Italy on and off for years, so I was really looking forward to this cookbook. I've tried enough of the recipes now to call it quits! Fettuccini al Liimone with red onions and 3 jalepeno peppers?? It seems like the Chef allowed someone else to create a book and use his name, such is the discrepancy between the obvious knowledge of regional Italian cooking this chef possesses and the awful recipes in the book.

"Good; but not quite great.", Were do I begin. I guess that first I will say that I love Mario batali. His recipes are great and come close to "just like grandma used to make". The only disappointing thing that i find is that the description of the cooking processes(as well as times and yeilds) somtimes leave a little to be desired. If your a fan of his shows "Molto Mario" you now that he goes into great detail about the most important parts of the cooking process. This book doesn't really do that. For example taking the lasagna bolognese recipee (which is fabulous). You need beciamella at 3.5 cups (this i believe is the right amount maybe you can go as little as 3 cups) but the recipe in the book says it yeild 3.5 cups from only 3 cups of milk (if you look up mario recipe on food tv he uses 4 cups of milk and says it only yeilds 3 cups) so somthing is wrong there. Then on the bolognese sauce, again amazing recipe. But, if you look uo his wine spectator video (uses a little diferent recipe) but watching the technique and browning the meat, just isn't descrobed well in the recipe, but is of extreme importance. he doesn't actually finish the meat until an hour into it pushing the cooking time to a 2.5 hour mark instead of the 2 hour mark in the book. I blieve the yeild here was different as well but i didn't actually measure out the sauce. Next the lasagna call for 2.5 pound of dough. Which would be 2 batches of dough I only made 1 becasu I wanted only 1 9x12 pan of lasagna (the recipe says it would make 2. the dough recipe was right on my yeild was exactly as it should be 1.25 pounds. So I now had dough for 1 pan but sauce for 2 pans of lasagna. Lol rolling the past to the thinist setting i got enough dough for over 1.5 pans, it would have probably been close to the 1 pan but i only did 4 layers (as i ran out of sauce). Asumming that there should have been enough sauce for 2 pans i was putting very thing layers ( i shouls have half the left over after all). anyway, in doing it again it seems to me that it would make a good sigle 9x12 with 6-7 layers. not the 10 x 20 or 2 9x12 the book would advertise.

so be cautious of the yeilds and the cook times. that being said the recipes are great.

"Great cookbook. One of the best!", For as complicated as some of the recipe names sound, don't be put off. Most of them are simple, easy to prepare, and easy to acquire ingredients. Really great flavors, and terrific meals to serve to family or guests. Highly, highly recommended!

"Perfect birthday gift", My husband is the cook in the family, and has wanted Mario's "Molto Italiano" cookbook for a long time. It came in time for his birthday, and he loves the basic Italian & country-style recipes. He has already tried the spaghetti sauce which we loved and is ready to try more.
J. Hahn

Read this reviews before You buy...

"Always an ingredient thats not right", I'm an accomplished "home" cook. First I made "St Johns' Eve Pasta" which had easily a half cup more breadcrumbs that needed in the recipe.
It made the recipe. "Way too Dry"
Secondly, we spent an hour making Malloreddus with Fennel Seeds and Tomatoes with the saffron semolina pasta. The pasta is terrific, but once again 1 TB of red pepper flakes made me choke.

DIANE FRIEDMAN

"Intelligent Italian Cooking", Based upon my assessment of Mario Batali from his TV programs, I expected an intelligent, well considered, useful book. I have not been dissappointed. In fact I have found the book most helpful in presenting recipes that can serve as starting points for a number of recipes beyond the specific ones in the book. The reviews that suggest that many of the ingredients "required" by the recipes are esoteric and difficult to obtain, in my view, are mistaken. Just find suitable substitutes. In fact some of the methods are easily modifiable without sacrificing the wonderfull flavor combinations Batali uses. I recommend the book highly to anyone who enjoys fine food and wants to know how to make it.

"Disappointment! Do not bake from this book!", I love Mario's restaurants, loved the Babbo cookbook, and was really excited about cooking out of this book. However, the focaccia recipe which was a disaster - the dough never came together, was very dry. I had to toss it before a dinner party and switch to another cookbook (The Best Recipe by the Cooks Illustrated people - fabulous). Then I tried the cannoli recipe and again the same problem with the dough - even repeating and weighing the ingredients on a different day with different weather again led to dry pasty dough that did not hold together. Did the reviewers on this site actually make any of the dishes from this book or are the reviews based on a quick read of the recipes and pictures? I would recommend this book for the fresh pastas (all are excellent, and very easy) and braised meats - maybe for some inspiration as the flavor profiles are very interesting - but would be recommend a test run of any baked goods before inviting friends over for dinner.

"Overall, Not Worth the Dough", I hate to be the one to say it, but this cookbook is one of those grand collections of recipes that aren't worth the amount of dough you will have to lay down for it. While yes, Italians enjoy sardines and smelt, most people do not. Exactly how often does one serve whole Eel? While this book is chocked full of recipes, most of them tend to be for a certain type of cook, one who is highly experienced and has the time and energy to hunt down strange ingredients. If you love Mario and find yourself in the aforementioned culinary category, then by all means, add this book to your collection. If you're looking for simple and fast Italian, try Giada's Everyday Italian.

"Excellent recipes", I just made polenta with salted cod and it's extremely addictive; I am on my third bowl. Some readers complained that it has too many recipes with "odd" ingredients. This book does have many recipes with octopus and squid and anchovies, and sardines. I think "odd" ingredients is what makes this book stand out. This is the kind of stuff I absolutely love to eat. And yes, they eat octopus and squid and fresh anchovies in Italy , not just meat balls and spaghetti.

If you want just standard meatball, then this book is not for you. But if you want to try something new, I highly recommend this book.

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