Mozza at Home: More than 150 Crowd-Pleasing Recipes for… (2024)

I love, love, love Nancy Silverton's cookbooks. The recipes are so precise, unlike most other cookbooks. They are mostly very complicated too, but so worthwhile. My only complaint would be more pictures please. I really like to see what the finished recipe is supposed to look like, plus I just like looking at pretty plates of food, OK?

This wonderful book helps prepare nineteen delicious recipes that are perfect to enjoy at home with loved ones, and even with appreciated guests. It also contains recipes for mouth-watering deserts and appetizers that go with the main dishes.

The author is the owner of four prestigious restaurants and pizzerias; and the writer is an important journalist called Carolynn Carreño. Carolynn seems to be a very appreciated writer among the chefs and restaurant owners and she has an extensive list of titles to show for it. She has written bout pasta, every day cooking, meat, and other foods. She is announcing her book "Bowls of Plenty" on the jacket of this book. I am going to read it as soon as I can because I am impressed with the recipes and the writing on this one.

The photographer for this book was Christopher Hirsheimer, a lady with a wonderful taste for beautiful images, and a thing for cooking great and satisfying meals.

Here is the jacket and editorial information of the book I read:

Another list of books by Nancy Silverton, including the Mozza Cookbook, A Twist Of The Wrist and many others:

The table of contents, including the names of all the dishes shown in the book. The one I bought it for is N. 14: the Eggplant Lasagna. I love eggplants, and I love lasagna. I have tried this a number of times, and I promise I will get it right some time:

Here is a little fragment of the introduction. The author reminds the reader that she owns a few very successful restaurants, and also that she started her interest in cooking as a result of a trip to Italy. This is not the first time I hear this: Italy seems to be the miracle city for foodies to be.

Below this lines, an image of some pages with explanations about the book: the quantity of the recipes, the number of dishes, and notes on different kinds of olive oils and anchovies.

And in the following image, one of the many reasons I read this book for: some words about presenting food. For me, such and important part of the art of cooking (and one of my most problematic ones). She suggests that you buy tons of serving dishes and gadgets. It is very apparent that she loves what she does.

This is the image of an umbrian travola; it is a special recipe because it is a collection of side dishes, not a specific entree. I couldn't help to admire the beauty of the colors in this picture. The green and the red make everything look so alive, that you feel the immediate urgency to dig your teeth in those leaves.

How fantastic are the colors in the following photograph! I love the textures, the lighting, the sensation of good flavors and smells. Kudos to Chris for this beautiful work of art.

Here is a way to make perfect hard-boiled eggs. Sorry for the blurriness of the picture, but you get the idea: making the perfect hard-boiled egg is no easy task.

This is a fancy way of making steamed cauliflower. Of course it must be delicious beyond belief, but I still go with my regular steamer. I love cauliflower anyway.

Here is the famous eggplant lasagna recipe. Loved this one:

An now, some desserts. Again, congrats to the fantastic photographer. What a great-looking piece of cake:

The great nut cake:

... And the decadent chocolate caramel tart:

In conclusion, one great book on delicious recipes. The eggplant lasagna does not look so difficult, and certainly tried my best to reproduce it. The result was not as glorious as the blueprint, but at least I tried.

I also have a blog! Here is the link: http://lunairereadings.blogspot.com

Am I weird for hating this book for having too few pictures? Food is so visual, and when you’re learning to cook something new, pictures are so vital for knowing how you’re doing and what it’s supposed to look like. There were a few recipes I jotted down to try later, but most were too fussy by half to be considered “homey” and I will almost immediately forget this book. :/