Wow! eBook
Mike Isabella's Crazy Good Italian: Big Flavors, Small Plates
Author(s): Mike Isabella (Author)
- Publisher: Balance
- Publication Date: September 25, 2012
- Language: English
- Print length: 352 pages
- ISBN-10: 073821566X
- ISBN-13: 9780738215662
Book Description
Whether you know Mike Isabella as the tough-talking Top Chef competitor or as the — chef behind hot DC restaurants Graffiato and Bandolero, you’ll now be able to recreate his recipes: one part old-world inspired Italian, one part old-school Jersey, one part modern Mediterranean — all parts delicious.
Inspired by the food his Italian-American grandmother prepared, Isabella serves up 200 recipes for everyday meals that appeal to the heart and the appetite, with a modern twist. These “small plates” versions of Mediterranean classics are food that’s original and accessible, authentic without being fussy.
Isabella shares his secret family recipes, the dishes that made him famous on Top Chef, and signature meals from his restaurant, from Ricotta with Charred Scallion and Harissa to Grandma’s Potato Gnocchi, Chicken Wings with Pepperoni Sauce to Carnival-Style Zeppoles. Whether you’re a seasoned home cook or just starting out in the kitchen, you’ll taste the pure joy these meals can bring. Delive ring lip-smacking food (and talking some smack while he’s at it), Isabella makes Italian fun to cook again.
Editorial Reviews
Review
“What do you get when you cross a Top Chef All-Star with an Italian-American childhood? Isabella’s first cookbook, which includes family traditions (check out Grandma’s potato gnocchi) and the chef’s own creations (remember that pepperoni sauce from Top Chef?). It’s a mix that totally says deizioso.” DailyCandy.com, 9/18/12
“Mike Isabella’s talent for upending the ordinary (hello, pepperoni sauce) lit up two seasons of
Top Chef. He spills his secrets—and some of his Nonna’s, too—in his debut cookbook, Mike Isabella’s Crazy Good Italian, a collection of 200 lip-smacking recipes.” New Jersey Monthly, October 2012“Well organized, crisply written and handsomely produced, it ranges from Jersey Shore-style fried food to family recipes from Antoinette and others to his own lively take on Italian classics.”
About the Author
For the past fifteen years, he has worked for some of the world’s most renowned chefs and cooked to critical acclaim at restaurants all over the country. Before opening Graffiato, Chef Isabella was the executive chef of Joséndré Zaytinya. During his three-year tenure, Chef Isabella generated accolades and national attention for Washington, D.C.’s Mediterranean powerhouse restaurant. Chef Isabella’s formal training began at The Restaurant School in New York. He has worked as a sous chef for James Beard Award winner Douglas Rodriguez at Alma de Cuba in Philadelphia and as Executive Sous Chef of Marcus Samuelsson’s Washington Square.
Outside the kitchen, Chef Isabella recently appeared on Season Six of
Top Chef (Las Vegas), and he was the runner-up on Top Chef All-Stars.
