Cookbook Recommendation: How to Eataly
At 24th Street and 5th Avenue in New York City, there is a large, bustling Italian marketplace that brings Italy to vibrant life. This sensory explosion is called Eataly, and it has an unparalleled place in my heart. Oscar Farinetti, the founder and intelligence behind Eataly, aided by Mario Batali, Lidia Bastianich and others, has now evolved the bazaar into a book.
Titled How to Eataly: A Guide to Buying, Cooking, and Eating Italian Food, the book offers a primer on Italian ingredients, how to buy them, prepare them and eat them. Imaginative, savory ideas fill the pages along with gorgeous photography. Dishes such as the croxetti pasta with pesto and grilled polenta with mushroom ragù bring Italy’s culture and bounty alive. The zucchini blossoms stuffed with ricotta and anchovies are lovely, and the salt-crusted branzino is phenomenal. The book reveals the beautiful nuances of Italian cuisine in simple, easy-to-follow narration. From pasta-making techniques to everything you need to know about salumi, How to Eataly, $35, is transcendental.