Cover image for The Babbo cookbook
The Babbo cookbook
Publication Information:
New York : Clarkson Potter, c2002.
Physical Description:
335 p. : color illustrations.
Corporate Subject:
Subject Term:


Material Type
Call Number
Item Available
Book 641.5945 BAT 1 1

On Order



Some of the most inspired (and acclaimed) Italian food in the country is served at Babbo Ristorante e Enoteca, Mario Batali's flagship restaurant in the heart of New York City's Greenwich Village. Diners in this converted town house have come to expect innovative flavors and artful presentations that make the most of seasonal, local, and artisanal ingredients--all with a sensibility that is distinctly Italian. Now home cooks can re-create these showstopping dishes, just as they are served at the restaurant, to win raves of their own.

The Babbo Cookbook is Mario's biggest yet, filled with 150 recipes that have redefined contemporary Italian cooking. Here for the first time he shares such signature dishes as Mint Love Letters with Spicy Lamb Sausage and Beef Cheek Ravioli, all showcasing his unparalleled ability to reinterpret the Italian culinary tradition in a completely original way. Recipes for dozens of Babbo's renowned antipasti, many based on fresh seasonal produce, are followed by an alluring collection of pastas; fish, fowl, and meat entrées; and a selection of Babbo's irresistible dessert offerings. From Grilled Pork Chops with Peaches and Balsamic Vinegar to Spicy Lamb Tartare with Mint Crostini and a Quail Egg and Wild Striped Bass with Charred Leeks and Squid Vinaigrette, The Babbo Cookbook is filled with vibrant, complex flavors that belie their straightforward preparations. Even classic recipes like Bollito Misto and Pappardelle Bolognese come alive again in bright new renditions that delight the palate.

Also included are notes on the unique touches that make a meal at Babbo such a singular dining experience, from suggestions on wine service to recipes for "predesserts" that smooth the transition from savory to sweet--all representing the distinctive brand of Italian hospitality that has become the Batali trademark.

The Babbo Cookbook is that rarity in the world of restaurant cookbooks: a collection of accessible, appetizing recipes that brings the spirit of a remarkable restaurant into the home kitchen without losing an iota of tantalizing flavor in the translation.

Author Notes

Mario Batali is a chef and the author of several cookbooks including Molto Italiano: 327 Simple Italian Recipes, which won the James Beard Award, Molto Batali: Simple Family Meals from My Home to Yours, and America--Farm to Table: Simple, Delicious Recipes Celebrating Local Farmers. In 2014, his cookbook entitled Multo Gusto made the New York Times Bestsellers list.

(Bowker Author Biography)

Reviews 3

Publisher's Weekly Review

This book reads not only as a guide to modernized Italian cooking, but also as a very successful advertisement for its phenomenally successful namesake New York City restaurant. While it offers recipes for signature dishes such as Mint Love Letters with Spicy Lamb Sausage and Beef Cheek Ravioli, it also includes descriptions of some of the workings of the restaurant, such as a brief essay on the difference between side dishes offered in traditional restaurants in Italy and the side dishes offered at Babbo. The recipes are excellent clearly written and easy to follow and carefully edited for the home cook but some of the ingredients and equipment called for will be difficult for laypeople to acquire, and many recipes are quite complex. Planked King Salmon with Cucumbers and Balsamic Vinegar calls for an 8-by-12-inch cedar plank; Bollito Misto requires calf's tongue, a capon and cotechino sausage. And Marinated Fresh Anchovies with "Giardiniera" and Lobster Oil requires boning fresh anchovies but fails to provide instructions. Still, the mixtures of flavors in dishes such as Whole Roasted Branzino with Braised Fennel and Lemon Oregano Jam and Joe's Veal Chop with Chanterelles, Roasted Garlic, and Campari are irresistible. Desserts follow the same traditional-Italian-with-a-twist formula just as successfully: Olive Oil and Fresh Rosemary Cake is a refreshing version of an Italian "keeping cake," and Pumpkin Cake with Toasted Pine Nuts and Olive Oil Gelato combines traditional flavors in surprising ways. (Apr.) Forecast: This book is as classy and culinarily tempting as the restaurant it represents. Sales should be brisk, especially since getting a reservation is next to impossible. (c) Copyright PWxyz, LLC. All rights reserved

Booklist Review

Mario Batali (with the help of his coauthor) shares with other contemporary Italian American chefs an abiding reverence for the microcuisines of Italy. Despite this dedication to Italian regionalism, Batali has created a series of wildly successful restaurants in New York and has introduced many cooks to the glories of Italian cooking on his popular Food Network television series. His latest work,The Babbo Cookbook,details recipes from one of his Manhattan restaurants. As with all Batali's work, his enthusiasm and his good taste burst from each page. Filled with intriguing recipes, the book offers such treats as Rigatoni with Five Lilies, which getsits name from the fact that all members of the onion and garlic family are cousins to the lily flower. Some recipes' authenticity makes finding the ingredients problematic. Few markets carry boar meat, duck eggs, or fennel pollen, but substitutions are sometimes possible. Mark Knoblauch.

Library Journal Review

Batali is the co-owner of three New York City restaurants and host of two popular Food Network television series. His first book, Mario Batali Simple Food, presented many of the dishes from his original restaurant, P". Babbo, which he opened in 1998 to great success, is known for its emphasis on organ meats and other specialty cuts, and included here are recipes for Batali's famous Beef Cheek Ravioli, Salted Jellyfish Salad with Golden Tomatoes, and the like. But there are also many recipes for such mouthwatering if less "exotic" dishes as Mint Love Letters (i.e., herbed pasta squares) with Spicy Lamb Sausage and Black Bass in a Lemon Brodetto. Most of the recipes are shown in stunning close-ups, and Batali's "front of the house" partner, Joe Bastianich, provides commentary on serving wine and related topics. Batali's TV series will ensure demand beyond the restaurant's fans; for most collections. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.



Ziti with Tuscan-Style Cauliflower Serves 4 We call all vegetables cooked in this manner "Tuscan-style," fitting, as I learned this blanch-free method in Faith Willinger's Florentine kitchen, perhaps one of the most Tuscan in Italy. kosher salt 1/4 cup extra-virgin olive oil 1 red onion, finely chopped 1/2 bunch fresh mint, leaves only 1 teaspoon hot red pepper flakes 2 garlic cloves, thinly sliced 2 heads of cauliflower, cut into 1-inch chunks 1 pound ziti Pecorino Romano, for grating 1. Bring about 6 quarts of water to a boil and add 2 tablespoons of salt. 2. In a 12- to 14-inch sauté pan, heat the olive oil over high heat until almost smoking. Add the onion, mint, red pepper flakes, and garlic, and sauté over medium-high heat until the garlic is just golden, 1 to 2 minutes. Add the cauliflower and cook until tender, about 7 minutes. 3. Cook the ziti in the boiling water according to the package directions, until tender yet al dente. Drain the pasta and add it to the pan with the cauliflower. Toss over high heat for 1 minute, then divide the pasta evenly among four heated bowls, grate Pecorino over each bowl, and serve immediately. Excerpted from The Babbo Cookbook by Mario Batali All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.