Eataly: Contemporary Italian Cooking

Product Information

A more modern take on Italian cooking, reflecting a contemporary approach to eating, with less-rich sauces and speedier culinary techniques. Gone are heavy pasta dishes and over-rich sauces – Eataly takes a modern approach to Italian cooking and eating. And recipes like the saffron tagliolini and the chocolate yoghurt mousse are the kind that seduce you, hook you and keep you coming back to this 500-plus-page tome for more.

Risotto al radicchio riduzione vino rosso noci – risotto with radicchio, red wine reduction, and walnuts. Our pastry chefs are crafting a selection of Italian dolci every day from pastries and cakes to traditional Italian desserts like Tiramisù. The book promises the secrets of great Italian cooking straight from the pros behind one of the food world’s most recent megasuccesses. Caprese salad or the “Insalata Caprese”, is a refreshing dish that hero's staple Italian ingredients, tomatoes, olive oil, and basil. Not merely another handsome book about Italian cookery, Eataly: Contemporary Italian cooking is only the most recent offering of a food revolution.Baking bread, focaccia and other Italian baked goods daily, our bakery produces bread for all our Eataly restaurants, counters and the market using our secret ingredients: a custom-built wood-fired oven, select freshly milled flours and lievito madre, or mother yeast, from Italy. From the founders of Eataly food market comes a new cookbook filled with over 100 recipes on how to cook fresh, healthy, contemporary Italian food. Learn about the age-old process at the mozzarella lab, enjoy the same fresh cheese in our restaurants and grab some to take home with you - the full Eataly experience.

Taken as a whole, the volume moves beyond food’s sensory pleasures to investigate it as a cultural vessel, a symbol of inequality, and more.Heat a little oil in a skillet (frying pan), add the artichokes and garlic, and season with salt and pepper. In this book, the experts at Eataly have updated tried-and-tested dishes, with modern twists combined with classic techniques.