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Via Carota: A Celebration of Seasonal Cooking from the Beloved Greenwich Village Restaurant: An Italian Cookbook
Hardcover
Cookbooks GeneralFruits & VegetablesItalian Cooking
Publisher Price: $40.00
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ISBN10: 0525658572
ISBN13: 9780525658573
Publisher: Knopf Publishing Group
Published: Oct 11 2022
Pages: 416
Weight: 3.00
Height: 1.30 Width: 6.60 Depth: 9.90
Language: English
ISBN13: 9780525658573
Publisher: Knopf Publishing Group
Published: Oct 11 2022
Pages: 416
Weight: 3.00
Height: 1.30 Width: 6.60 Depth: 9.90
Language: English
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 magic: simple, seasonal, organic, local, and profoundly delicious, these are recipes that I want to eat all the time. --Alice Waters James 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, including:
- Lasagna Cacio e Pepe
- Roasted Carrots with Spiced Yogurt and Pistachios
- Tuscan Onion Soup
- Potato Gnocchi
- Sweet Ricotta Cake
- and more!
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.
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