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italian grill
Italian Grill
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List Price: $29.95
Our Price: $18.10
Your Save: $ 11.85 ( 40% )
Availability: Usually ships in 24 hours
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Average Customer Rating:  
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Binding: Hardcover
Brand: Harper Collins
Dewey Decimal Number: 641.5784
EAN: 9780061450976
ISBN: 0061450979
Label: Ecco
Manufacturer: Ecco
Number Of Items: 1
Number Of Pages: 256
Publication Date: 2008-05-01
Publisher: Ecco
Release Date: 2008-04-22
Studio: Ecco
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Editorial Reviews:
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From Mario Batali, superstar chef and author of Molto Italiano, comes the ultimate handbook on Italian grilling, which will become an instant must-have cookbook for home grillers. Easy to use and filled with simple recipes, Mario Batali's new grilling handbook takes the mystery out of making tasty, simple, smoky Italian food. In addition to the eighty recipes and the sixty full-color photographs, Italian Grill includes helpful information on different heat-source options, grilling techniques, and essential equipment. As in Molto Italiano, Batali's distinctive voice provides a historical and cultural perspective as well. Italian Grill features appetizers; pizza and flatbreads; fish and shellfish; poultry; meat; and vegetables. The delicious recipes include Fennel with Sambuca and Grapefruit; Guinea Hen Breasts with Rosemary and Pesto; Baby Octopus with Gigante Beans and Olive-Orange Vinaigrette; and Rosticciana, Italian-Style Ribs.
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Spotlight customer reviews:
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Customer Rating:
Summary: Molto Delicious!
Comment: Mario Batali is undoubtedly one of the best teachers around. His shows overflow with hints, comments, facts and tidbits of his worldwide travels. Molto Mario is probably the best food show (for serious cooks) on the tube. So it was with great anticipation that I purchased this book on grilling. I noted immediately the "simplistic" approach he took to almost every recipe. We are presented with approachable food with excellent tastes prepared in the most basic of ways.
Echoing the sentiments and comments of other reviewers, I note that the recipes are not difficult; they do not call upon years of academic lore nor do they demand a Frenchlike technique. Instead, one starts - as Mario reiterates - with the freshest ingredients and used them in the most delectable manner. Grilling is indeed my favorite style of cooking. I fix paellas, fruit, fish and all manner of vegetables and meats on my gas grill and yes, I do know what Mario means when he talks about a "fifth element" of cooking, that almost undefinable taste one derives from the grill.
His hints throughout (DON'T TURN - LOL) are probably better than the recipes and the pictures are sheer perfection. Once again, start with a stocked pantry, fresh veggies and good meat, follow the instructions and you can't go wrong.
Customer Rating:
Summary: Packed with easy grilling recipes and a focus on smoky Italian food
Comment: Packed with easy grilling recipes and a focus on smoky Italian food, along with some sixty color photos, ITALIAN GRILL packs in details on equipment, grilling techniques, and recipes alike, features appetizers, pizzas, fish and vegetables as well as the usual grilled meats, and provides unusual regional Italian dishes as well, such as Octopus and Warm Potato Salad. Color photos by Beatriz da Costa pack interest and vibrant color into an outstanding collection highly recommended for any library strong in either grilling or Italian cookbooks.
Diane C. Donovan
California Bookwatch
Customer Rating: 
Summary: Believe piastra, but take grill with a huge grain of salt
Comment: After a week or so with Mario Batali's "Italian Grill", I can give you a good rule of thumb: Everything he says involving a piastra (or which might possibly involve a piastra) is dead on. Everything he says otherwise you should seriously question in regard to cooking times/temperatures.
When Mario says to make the piastra HOT, he means it. When there are recipes like the thick onion slices with lemon thyme, that presumably could be cooked on the piastra even though it isn't mentioned in the recipe, they should be cooked hot hot HOT on the piastra. When you follow his prep and his timings on these recipes, you will find yourself in Italian grill nirvana. Every time.
But when there are rotisserie or grill recipes such as the 3-inch-thick ribeye, you should assume that Mario has tested on a grill that has the approximate power of an Easy Bake Oven, for those of you old enough to remember that toy.
My grill is no great shakes -- a 2002 Weber Genesis. Most steakophiles would scoff at its meager grilling power; commercial steak grills are 1100-1300F; I'm lucky if I can get mine to 550F after a week of preheating. Yet Mario says to take a room-temp 3-inch-thick ribeye and cook it over a hot grill on the hottest part of the grill for 10-12 minutes before even turning it. Are you kidding me? I cooked mine for 4 minutes a side to develop a crispy crunchy crust, then put it vertically on its t-bone for the next 30 minutes on indirect medium to get it to 120F internal temp. Even with only 4 minutes per side on direct high heat, the outside was crunchy and barely edible.
Same for the rotisserie duck I did today on indirect medium heat. Mario says 1.25 - 1.75 hours for a 4-4.5 lb. duck. My 5.25-lb. duck cooked in exactly one hour; I didn't even get a chance to apply the second coat of glaze because it was already done the first time I checked it! The skin, far from being crisp as advertised, was flabby in most places because it was cooked too fast to let the fat melt off in time.
So get the piastra. Even though my first one cracked all the way through on first use even though oiled on both sides; it had visible hairline cracks on the ridged side when I got it. The replacement so far appears pristine, and DAMN but it does a great job once you really get it really hot! But for recipes in the book that obviously make no sense on the piastra, imagine that the directions are given for a grill that has half the power that yours has. Then you'll be fine.
Customer Rating:
Summary: Easy grilling!
Comment: Easy but very tasty recipes. It's made my summer grilling a favorite with my friends.
Customer Rating:
Summary: Mario Batali Italian Grill
Comment: We saw this cookbook at a friends house and had to have a copy. Since we're living in our RV while we're constructing our house, the grill has become crucial. The recipes are interesting and well detailed. The stone cooking method (Piastra) has given me a whole new dimension with the grill. Also, this is the only cookbook that I've seen that gives a specific recipe for King Mackeral, which is readily available here. The photography is superb. We're very pleased with this purchase!
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