description The Mozza Cookbook Overview
The Mozza Cookbook is a 2011 cookbook by chef and restaurateur Nancy Silverton, written with Matt Molina and Carolynn Carreño. It draws on dishes served at Osteria Mozza and Pizzeria Mozza in Los Angeles, presenting recipes for pizza, fresh pasta, antipasti, meat dishes, and desserts. The book also explains foundational preparations and restaurant techniques, making it relevant to home cooks interested in the Italian cooking developed at the Mozza restaurants.
help The Mozza Cookbook FAQ
What restaurants does The Mozza Cookbook feature recipes from?
The cookbook features recipes from Nancy Silverton's acclaimed Los Angeles restaurants Osteria Mozza and Pizzeria Mozza, which she co-founded with Mario Batali and Joe Bastianich. The book covers dishes from both the fine-dining Italian restaurant and the more casual pizzeria.
Does The Mozza Cookbook include the Pizzeria Mozza pizza dough recipe?
Yes, the book includes recipes for pizza dough and various pizza toppings from Pizzeria Mozza, though home cooks should note that Silverton's dough recipe requires significant time and technique to replicate. The pizza section is one of the most anticipated parts of the cookbook for fans of the restaurant.
Who co-wrote The Mozza Cookbook with Nancy Silverton?
The cookbook was co-written with Matt Molina, who was executive chef at Osteria Mozza, and food writer Carolynn Carreno. Published in 2011, the book reflects the collaborative cooking and spirit that defines the Mozza restaurant group.
What kinds of recipes are in The Mozza Cookbook beyond pizza?
The book includes recipes for antipasti, pastas, main courses, and desserts, along with Silverton's signature approach to house-made cheeses and breads. Silverton is also known as the founder of La Brea Bakery, and her baking expertise informs much of the book's approach to doughs and breads.
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