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Italian Grill [Kindle Edition]

Mario Batali , Judith Sutton
4.0 out of 5 stars  See all reviews (1 customer review)

Print List Price: £12.99
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Book Description

From Mario Batali, superstar chef and author of Molto Italiano, comes the ultimate handbook on Italian grilling, which will become an instant must-have cookbook for home grillers.

Easy to use and filled with simple recipes, Mario Batali's new grilling handbook takes the mystery out of making tasty, simple, 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 Molto Italiano, Batali's distinctive voice provides a 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, Italian-Style Ribs.

Product Description


“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.” (Anthony Bourdain)

“Ingenious....this is an essential collection for any serious backyard cook.” (Publishers Weekly (starred review))

About the Author

Mario Batali is the James Beard Award-winning author of eight cookbooks, including Molto Batali, Molto Gusto, Molto Italiano, and Spain...A Culinary Road Trip, as well as the app Mario Batali Cooks! With a host of television shows to his name; fifteen restaurants; and Eataly, a fifty-thouasand-square-foot Italian marketplace in New York City's Flatiron District that he co-owns with his partner, Joe Bastianich, Mario Batali is one of the most recognized and most respected chefs working in America today. Mario splits his time between New York City's Greenwich Village and northern Michigan with his wife and their two sons.

Product details

  • Format: Kindle Edition
  • File Size: 26671 KB
  • Print Length: 256 pages
  • Publisher: HarperCollins e-books; Reprint edition (19 Oct. 2010)
  • Sold by: Amazon Media EU S.à r.l.
  • Language: English
  • ASIN: B003UYUU2Q
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Not Enabled
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: #634,586 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Most Helpful Customer Reviews
4.0 out of 5 stars great grilling 22 Nov. 2012
Format:Hardcover|Verified Purchase
bought for a keen cook/BBQ cook, great pictures and great ideas on grilling, Mario Batali's book is a really good buy
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Most Helpful Customer Reviews on (beta) 4.5 out of 5 stars  42 reviews
62 of 65 people found the following review helpful
3.0 out of 5 stars Believe piastra, but take grill with a huge grain of salt 31 July 2008
By R. C. Jackson - Published on
Format:Hardcover|Verified Purchase
After a week or so with Mario Batali's "Italian Grill", I can give you a good rule of thumb: Everything he says involving a piastra (or which might possibly involve a piastra) is dead on. Everything he says otherwise you should seriously question in regard to cooking times/temperatures.

When Mario says to make the piastra HOT, he means it. When there are recipes like the thick onion slices with lemon thyme, that presumably could be cooked on the piastra even though it isn't mentioned in the recipe, they should be cooked hot hot HOT on the piastra. When you follow his prep and his timings on these recipes, you will find yourself in Italian grill nirvana. Every time.

But when there are rotisserie or grill recipes such as the 3-inch-thick ribeye, you should assume that Mario has tested on a grill that has the approximate power of an Easy Bake Oven, for those of you old enough to remember that toy.

My grill is no great shakes -- a 2002 Weber Genesis. Most steakophiles would scoff at its meager grilling power; commercial steak grills are 1100-1300F; I'm lucky if I can get mine to 550F after a week of preheating. Yet Mario says to take a room-temp 3-inch-thick ribeye and cook it over a hot grill on the hottest part of the grill for 10-12 minutes before even turning it. Are you kidding me? I cooked mine for 4 minutes a side to develop a crispy crunchy crust, then put it vertically on its t-bone for the next 30 minutes on indirect medium to get it to 120F internal temp. Even with only 4 minutes per side on direct high heat, the outside was crunchy and barely edible.

Same for the rotisserie duck I did today on indirect medium heat. Mario says 1.25 - 1.75 hours for a 4-4.5 lb. duck. My 5.25-lb. duck cooked in exactly one hour; I didn't even get a chance to apply the second coat of glaze because it was already done the first time I checked it! The skin, far from being crisp as advertised, was flabby in most places because it was cooked too fast to let the fat melt off in time.

So get the piastra. Even though my first one cracked all the way through on first use even though oiled on both sides; it had visible hairline cracks on the ridged side when I got it. The replacement so far appears pristine, and DAMN but it does a great job once you really get it really hot! But for recipes in the book that obviously make no sense on the piastra, imagine that the directions are given for a grill that has half the power that yours has. Then you'll be fine.
53 of 57 people found the following review helpful
5.0 out of 5 stars American Italian Grilling Twists 2 May 2008
By rodboomboom - Published on
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.
5 of 5 people found the following review helpful
5.0 out of 5 stars James Beard Move Over 11 Nov. 2009
By NaturalHorseman - Published on
Format:Hardcover|Verified Purchase
My Dad taught me to barbecue. He also turned me on to James Beard who's Outdoor Cookbook with the great 50's photos was great. Decades later I got the Mario Batali Italian Grill cookbook. I've cooked probably 2/3 of the recipes over the last two years. They are great. I really like the porterhouse with the fresh herbs/kosher salt/freshly ground black pepper. And the spit recipes, particularly the chicken and pork loin. And the porkchops with the spicy sweet peppers. I could go on and on. It's now in my top 10 cookbooks, right along with Julia Child.

I use a HastyBake grill with lump oak charcoal.
9 of 11 people found the following review helpful
5.0 out of 5 stars Mario scores again 22 May 2008
By Janet E. Kusterer - Published on
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!
9 of 11 people found the following review helpful
5.0 out of 5 stars This book is fabulous 2 Jun. 2008
By Sally H. Calligan - Published on
Format:Hardcover|Verified Purchase
I have probably been influential in the purchase of four of these books because people were so enamored of the food cooked from the book. For me he made pizza possible. And the vegetable chapter could have been tripled they are so good. This summer I am putting my old, unused, cast iron griddle to work on the bbq.
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