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The Mozza Cookbook: Recipes from Los Angeles's Favorite Italian Restaurant and Pizzeria Hardcover – Illustrated, 1 November 2011
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- Publisher : RANDOM HOUSE GROUP; 1st edition (1 November 2011)
- Language : English
- Hardcover : 1 pages
- ISBN-10 : 0307272842
- ISBN-13 : 978-0307272843
- Dimensions : 21.59 x 3 x 24.28 cm
- Best Sellers Rank: 113,665 in Books (See Top 100 in Books)
- Customer Reviews:
"This cookbook is freaking awesome. Silverton truly wants to share what she knows with her pupils. Usually, that knowledge is passed on to her restaurant chefs and cooks. But with The Mozza Cookbook, for a brief moment, it gets to be us." --Jenn Garbee, LA Weekly " . . . filled with beautiful rustic food photography and all the staple recipes." --Kat Odell, Eater Los Angeles "I was struck by how fully and faithfully a chef's personality can translate from restaurant to page. [The book's] lavish presentation of unusually lovely photographs seemed just right. Silverton takes full advantage of California's vivid produce. Her book, like her menus, casts the universe as a luxurious garden. . . . lyrical and nurturing." --Frank Bruni, Food and Wine
About the Author
Nancy Silverton is the co-owner of Osteria Mozza, Pizzeria Mozza, and Mozza2Go in Los Angeles, where she makes her home. She is the founder of the La Brea Bakery and formerly owned and operated Campanile (recipient of the 2001 James Beard Award for Best Restaurant). She is the author of A Twist of the Wrist, Nancy Silverton's Sandwich Book, Nancy Silverton's Pastries from the La Brea Bakery (recipient of a 2000 Food & Wine Best Cookbook Award), Nancy Silverton's Breads from the La Brea Bakery, and Desserts. She has three children. Matt Molina, a graduate of the Los Angeles Culinary Institute, began his career with Nancy Silverton at Campanile in Los Angeles. After six years, he went on to train at Del Posto in New York City in preparation for his role as executive chef of Pizzeria Mozza and Osteria Mozza. At both restaurants, Matt has received three stars from the Los Angeles Times and in 2008 he garnered Osteria Mozza a Michelin star. Matt has been nominated for Rising Star Chef, Best Chef Pacific, and Best New Restaurant at Osteria Mozza by the James Beard Foundation. Carolynn Carreño is a James Beard Award-winning journalist and the coauthor of several cookbooks, including Eat Me (with Kenny Shopsin), A Twist of the Wrist (with Nancy Silverton), Fresh Every Day and Sara Foster's Casual Cooking (with Sara Foster), 100 Ways to Be Pasta (with Wanda and Giovanna Tornabene), and Once Upon a Tart (with Frank Mentesana and Jerome Audureau). She lives in Los Angeles and New York.
4.7 out of 5
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Enjoy reading all the dishes Chef Nancy has created with ...Reviewed in the United Kingdom on 12 October 2017
Enjoy reading all the dishes Chef Nancy has created with her passion! My family and I love her restaurant, Mozza, in Singapore. She is an inspiration for young people who are thinking of starting their own restaurant or business ...
excelenteReviewed in Brazil on 12 June 2018
É uma excelente aquisição, Nancy explica as receitas detalhadamente, já fiz várias e ficaram ótimas. FIz algumas adaptações já que alguns ingredientes não são encontrados no Brasil, mesmo assim deu muito certo. A receita de pizza é totalmente autoral, diferente das outras receitas que já fiz: ficou realmente com a borda crocante e fina no centro. Adorei e recomendo.
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Except that she is so completely brilliant in her application of simplicity to produce exquisite resultsReviewed in Canada on 2 April 2015
I am a Nancy fan period, so my comments are naturally biased. Except that she is so completely brilliant in her application of simplicity to produce exquisite results.
Four StarsReviewed in Canada on 3 August 2018
Lovely book with many beautiful pictures and stories worth reading.