Da Silvano cookbook : simple secrets from New York's favorite Italian restaurant / Silvano Marchetto, with Andrew Friedman and Scott Haas ; foreword by Nick Tosches ; photographs by Robert DiScalfani.

Includes index.

FOREWORD: FROM WHERE I SIT, AT TABLE THIRTY. -- INTRODUCTION: SILVANO MARCHETTO. -- antipasti APPETIZERS. -- pasta, risotti, e zuppe PASTA, RISOTTO, AND SOUP. -- pesce e frutti di mare FISH AND SHELLFISH. -- pollame e carni POULTRY AND MEAT. -- verdure VEGETABLES. -- dolci DESSERTS. -- brodi e sughi STOCKS AND SAUCES. -- MAIL-ORDER SOURCES. -- GUIDE TO CULINARY TERMS. -- INDEX. .

"From legendary restaurateur Silvano Marchetto-owner and chef of the twenty-six-year-old institution that was one of the first restaurants to bring true Italian cooking to New York.While a lot of high-powered restaurants serve impressive, complicated food that results in beautiful, but not very practical, cookbooks, Da Silvano's food is known for its elegant simplicity. Infused with owner and chef Silvano Marchetto's engaging personality, Da Silvano Cookbook sparkles with the pleasure that comes from making and eating fresh and delicious food. From the wonderfully simple Garlic Soup to the rich and always satisfying Osso Buco alla Milanese, the 120 recipes make this an indispensable guide to the best Italian cuisine. Silvano has been feeding and charming celebrities and locals alike at his Manhattan restaurant for twenty-five years, from Gwyneth Paltrow to Yoko Ono, Jack Nicholson to Patti Smith. Whether it's a memory of sage leaves from his childhood in Florence or a mention of Warren Beatty's fondness for truffles, Silvano slips an anecdote into every recipe, the garnish on clear, easy-to-follow directions that combine to make this cookbook as useable as it is delightful."--Publisher description.

Machine converted from AACR2 source record.