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Italian Grill (Paperback)
On Our Shelves Now
Italian Grill is the ultimate handbook on Italian grilling and a must-have cookbook for home grillers from Mario Batali, superstar chef and bestselling author of Molto Batali, Molto Gusto, and Molto Italiano.
Easy to use and filled with simple recipes, Mario Batali's classic grilling handbook takes the mystery out of making tasty, earthy, 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 all his books, Batali's distinctive voice provides 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 (Ribs Italian-Style).
About the Author
Bryan Voltaggio is the executive chef and owner of five restaurants, a Top Chef and Top Chef Masters finalist, and a cookbook author.
Beatriz da Costa does interventionist art using computing and biotechnologies. She is an Associate Professor at the University of California, Irvine.
Judith Sutton has been an illustrator for many years, specializing in decorative work and in art for and about children. She is the illustrator of The Secret Garden Paper Dolls and A Coat of Many Colors by Dolly Parton. She lives in New Hope, PA.
“In his new cookbook, Italian Grill, the star chef steps up to the grate with amazing recipes that express his extroverted approach to flavor.”
-Food & Wine
“Mario Batali is a madman/hero. Is there nothing he’s not good at? Great chef, successful restaurateur, an author, an intellectual, host of a ridiculously informative and much-too-good-for-television TV show, afficianado of fine rock and roll, and a man of Falstaffian appetites.”
“Ingenious....this is an essential collection for any serious backyard cook.”
-Publishers Weekly (starred review)