The Del Posto Cookbook

Description

Mark Ladner, the Chef at Del Posto, redefines what excellent Italian Cooking in America can be. With a focus on regional Italian ingredients and tradition, Ladner has chosen recipes that bring together flavours from the old country, but in sophisticated new ways, like: Fried Calamari with Spicy Caper Butter Sauce; Red Wine Risotto with Carrot Puree, Monkfish Piccata, Veal Braciole, and Ricotta-Chocolate Tortino. But what is special is that these recipes will really work in the home kitchen, unlike some ambitious cookbooks like this. And given Del Posto's origin and founders, the book includes recipes by Lidia Bastianich, and forewords by Mario Batali and Joe Bastianich. Plus, the award-winning sommelier at Del Posto offers advice on which Italian varietals to serve with what dishes. All this is complemented by photography that is inspired by 16th century still life paintings. As the New York Times said in their review: "The food bewilders and thrills."

Mark Ladner opened Del Posto with Mario Batali and Joe and Lidia Bastianich in the fall of 2005. The restaurant received a four-star New York Times review in 2010 and was recently honored with a Michelin Star, the Relais & Chateaux Grand Chef Distinction, the Grand Award from The wine Spectator and the Five Diamon from AAA. Ladner is the 2015 recipient of the James Beard Award for Best Chef, NYC.

The cookbook feels quite a lot like the restaurant: Gleaming and dramatic, classically-inspired but not stuck in tradition, surprisingly approachable. There's no real precedent for Del Posto, no other no-holds-barred Italian fine dining establishment in New York--and you'll have no pretense, crossing that now-bustling street under the High Line, that the restaurant you're walking towards is some storied, crumbling bastion of Old World Manhattan.--Food52 This hefty tome-filled with the favorites of co-owners Batali and Bastianich, and the deft work of executive chef Mark Ladner-has the same air as the vaunted Manhattan staple: grand, filled with ambitious cuisine, and outfitted with old-world style.--Tastebook