Italian Grill

Mario Batali is undoubtedly one of the best teachers around. His shows overflow with hints, comments, facts and tidbits of his worldwide travels. Molto Mario is probably the best food show (for serious cooks) on the tube. So it was with great anticipation that I purchased this book on grilling. I noted immediately the "simplistic" approach he took to almost every recipe. We are presented with approachable food with excellent tastes prepared in the most basic of ways. Echoing the sentiments and comments of other reviewers, I note that the recipes are not difficult; they do not call upon years of academic lore nor do they demand a Frenchlike technique. Instead, one starts - as Mario reiterates - with the freshest ingredients and used them in the most delectable manner. Grilling is indeed my favorite style of cooking. I fix paellas, fruit, fish and all manner of vegetables and meats on my gas grill and yes, I do know what Mario means when he talks about a "fifth element" of cooking, that almost undefinable taste one derives from the grill. His hints throughout (DON'T TURN - LOL) are probably better than the recipes and the pictures are sheer perfection. Once again, start with a stocked pantry, fresh veggies and good meat, follow the instructions and you can't go wrong.

I am cooking my way through this book. So far everything I've made has turned out perfectly. Mario knows how to construct a recipie that lets the food shine through. Recommend this highly to everyone who wants a solid go-to reference to making excellent food.

So far, every recipe I have tried has been great. I LOVE the fact that there are plenty of non-meat recipes. Don't get me wrong. I love meat, but I have friends who have grilling parties. This lets me bring alternative dishes that aren't the same old thing. My typical M.O. is to put bookmarks on the main recipes I want to try. With Italian Grill, there were so many recipes I want to try, that I didn't even bother. Definitely will be using this for tailgating.

You know it's a different kind of grilling book when it includes a recipe for homemade ricotta. The grill recipes are unusual, relatively easy, and the ones I have tried so far have been delicious--from the ribs to the chicken legs with fennel and blue cheese sauce to zucchini with the aforementioned ricotta. And yes, that is Mario's kickass barbecue sauce dripped on one of the pages of my copy!

Mario definitely is passionate about bringing Italian cusine to our midst and he certainly has captivated much of us through his tv, cookbooks and restaurants. Here he piles on with grilling Italian. It is not what most of us Americans are into on the grill, with BBQ sauces and glazes, etc. Italians are more about clean, natural flavors with light marinades. Batali admits that this is not all pure Italian grill recipes, but authentic shaped and massaged through his culinary prism. I think the results are spectacular and luscious and fun and you might also. I came across this work watching the Borders kitchen interview with Andrea (Immer) Robinson, and they did three dishes which made me purchase this. I've tried them so far, and if they are promise of the rest of the collection, this is just outstanding resource for us grillers. Think of Radicchio in Pancetta with Pears and Balsamic. You'll understand Italian grilling by this one. Bitterness of radicchio sweetened by charring and fat of pancetta with sweetness of pears and balsamic. Exquisite beyond description and so easy to do! Have had off-and-on success with zucchini, so his Marinated Zucchini with Ricotta and Botarga is winner. Ricotta stacks with oil are surrounded by marinated, grilled zucchini slices which have been marinated in spicy EVOO. Grated bottarga (new ingredient for me, but found at my gourmet supply store) was exceptional, but knocked out with mint and serrano chilies. Last of the three is killer: Spicy Black-Pepper Coated Drumsticks. Two stage cooking is the trick with non-Italian buttermilk marinade spiced up with Tabasco chipotle hot sauce and fennel, served with "wowzer" dipping sauce of Gorgonzola with red wine vinegar and oil. This as Andrea said upon tasting where we got term "finger lickin' good." Anxious to try some others,in fact many here, such as: Sea Scallops Alla Caprese; Waxy Potatoes in Chianti Vinegar; Pork Shoulder Braciole; Spit-Roasted Duck with Orange and Rosemary. There are no desserts, since this is unItalian. But there is great and thorough 'Ingredients' section as well as sources and truly nice 4-color photos. One to buy, use and give as gifts.