A BON APPETIT BEST BOOK OF THE YEAR • The much-anticipated cookbook from “New York’s Most Perfect Restaurant” ( The New Yorker ), featuring impossibly flavorful, vegetable-centric Italian dishes, from Fresh Pasta Squares with Fava Pesto to Meyer Lemon Risotto."Via Carota is one of my very favorite restaurants in New York City, and this cookbook perfectly captures its simple, seasonal, organic, local, and profoundly delicious, these are recipes that I want to eat all the time." —Alice WatersJames Beard Award-winning chefs Jody Williams and Rita Sodi share the secrets of their beloved restaurant, which has become synonymous with New York City’s Greenwich Village. Since 2014, Via Carota has been a destination for food lovers, celebrities, and well-informed travelers because of its impeccable Italian fare. Emphasizing vegetables and seasonal cooking, the dishes that come out of Williams and Sodi’s kitchen are astonishing in their simplicity yet dazzling in their elegance. Now, with this beautiful, deeply personal cookbook, they share the keys to cooking Via Carota’s traditional (but not too traditional) cuisine at home.Here are more than 140 recipes, Here, too, is the restaurant’s signature Insalata Verde—that celebrate the bounty of every time of the year, highlighting the very best uses for the most delicious seasonal produce, from spring peas to summer squashes, autumnal legumes to winter citrus.
Jody-Helena Williams Pořadí knih (chronologicky)
Experience the essence of French bistro cooking with a focus on simple yet sophisticated flavors from the owner and chef of a renowned New York restaurant. This book embraces the trend of informal dining and effortless entertaining, showcasing how to create polished meals without excessive time or expense. The author blends Italian and French bistro styles, presenting sophisticated taste combinations in approachable ways to craft unforgettable dishes. Enhancing the dining experience, the author offers creative suggestions for table settings, encouraging the use of varied plates and imaginative serving ideas, such as scooping ice cream into tea cups or presenting chocolate mousse in silver tablespoons. Recipes include Ricotta Fritters, Carrot Spoon Bread, Shaved Brussels Sprouts with Pecorino and Walnuts, and Tarte Tatin, among others. Additionally, the book features sections on Aperitifs, Cocktails, Coffees, and Teas, along with 25 sidebars providing practical tips, from building a bar to removing wine stains. With stunning photography and surprisingly simple recipes, this is a go-to resource for cooks seeking to elevate their home dining experience.