Via Carota
A Celebration of Seasonal Cooking from the Beloved Greenwich Village Restaurant:An Italian Cookbook
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- ¥2,400
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- ¥2,400
発行者による作品情報
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 PistachiosTuscan Onion SoupPotato GnocchiSweet Ricotta Cakeand 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.
PUBLISHERS WEEKLY
With the mission "to transport" readers to "another place and time, where we have breathed in the rustic beauty and uncomplicated flavors," chefs Williams and Sodi deliver a swoon-worthy collection of dishes from their distinctive New York City restaurant. The recipes—mostly simple, plainly stated, and vegetable forward—capture the essence of their culinary experience in Italy. The dishes are organized by season and are further subdivided by main ingredient, which is helpful for home cooks looking for meal ideas based on what they've got in the pantry. The chefs elevate their selections with small touches, such as the crunch of spring onion and celery in panzanella and a warm honey syrup drizzled over an olive oil cake. Perhaps the best example of this is Via Carota's signature insalata verde, a piled-high mix of soft, peppery, and lacy greens whose vinaigrette is a balanced blend that employs a bit of warm water to help it emulsify ("It's a favorite. Enough said"). Even the more luxurious plates of lobster with fresh tomatoes and spaghetti, and a 10-layer cacio e pepe lasagna, are accessible thanks to clear directions and helpful tips. Glimpses of their operation come to life in casual notes, such as describing how tomatoes ripen on a tall rack in the kitchen, and in handsome photography, with images showing how crocks of citrus perfume the dining room in winter months. This is sure to please lovers of Italian food and initiate even more pilgrimages to its namesake eatery.
