Publishing might be perishing, but that never seems to stop the flow of food-related books, so here are a very varied three for you to consider this fall.
From the Best to Batsmen to Batter
Three Food Books to Check Out This Season
Wednesday, October 12, 2011
The Mozza Cookbook: Recipes from Los Angeles’s Favorite Italian Restaurant and Pizzeria, by Nancy Silverton with Matt Molina and Carolynn Carreño (Knopf): Don’t get too excited, for the pizza chapter warns the “dough recipe is not an exact replica of the pizza dough we use at Pizzeria Mozza.” Of course it couldn’t be, given most of us don’t have wood-fired ovens that roar at 800º, but no doubt it’s good, for Silverton doesn’t mess around — after all, she helped found the LaBrea Bread empire and L.A. mainstay Campanile. Lots of lusciousness gets very detailed explanations (the pasta chapter has 21 bullets before you get to a single recipe), so it won’t just lead you to good meals, it will make you a better cook.