Fiamma : The Essence of Contemporary Italian Cooking

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The high-profile chef of New York's acclaimed Fiamma restaurant brings his contemporary spin on classic Italian cuisine to home cooks with 110 delectable recipes and more than 75 stunning color photos. Capping off the book are dessert recipes from Fiamma's pastry chef, Elizabeth Katz, which include updated twists on Italian classics such as Blackberry Gelato and Cup of Tiramisu.
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Product details

  • Hardback | 288 pages
  • 205.7 x 256.5 x 30.5mm | 1,315.43g
  • New York, United States
  • English
  • 1. Auflage
  • 0764599313
  • 9780764599316

Flap copy

With restaurants in New York Cityand Las Vegas, Fiamma Osteria is setting a new standard for contemporary Italian cuisine. Executive Chef Michael White, Esquire's Chef of the Year in 2002, spent seven years at a Michelin two-star restaurant near Bologna steeping himself in the traditions of the Italian kitchen, and he brings to Fiamma a deep understanding of the pristine seasonal ingredients and pure flavors that are the hallmark of great Italian cooking. Yet White also draws on his experiences cooking in France and America to give his dishes a unique sophistication and panache. The result is modern Italian cooking at its finest and most flavorsome.Now, White and his Executive Pastry Chef, Elizabeth Katz, share the secrets of their extraordinary dishes in this beautiful full-color cookbook. "Fiamma" means flame in Italian, and the 110 recipes included here are sure to kindle excitement at the table. Dishes such as Roasted Beets with Shaved Parmigiano and Hazelnut Vinaigrette, Tagliolini with Shrimp and Lobster, Gnocchi with Morels and Fava Beans, Tuna with Caponata, Roasted Pork with Glazed Peaches, Lemon Tart with Berry Marmalade, and Individual Chocolate Cakes with Fresh Raspberries use top-quality ingredients, simple preparations, and robust flavorings to create a stylish new Italian cuisine that will arouseyour senses--and delight everyone at your table. Throughout the book, Chef White discussesthe inspirations for his recipes as well asthe foundations of his contemporary Italian cooking. He offers kitchen tips and step-by-step instructions, explains why certain techniques lead to superior results, and provides recipes for signature Fiamma flavorings such as Rosemary Salt, Lemon Olive Oil, and Cremona-Style Mostarda. Illustrated throughout with full-color photos and complete with mail-order sources for hard-to-find ingredients, Fiamma is inspiring, practical, and wholly original--a cookbook that will help you take Italian cooking to new heights.
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Back cover copy

A fresh take on classic Italian cuisine "Michael White lived in Emilia-Romagna, speaks Italian, married an Italian, and definitely cooks Italian. The "Fiamma" cookbook reminds me that the simplest dishes I eat in Italy are always the best. These recipes capture that tangy simplicity and make me want to cook at home again and again."
--Mario Batali"Outside of Italy, one of my favorite places for truly authentic Italian eats that can't be beat is, without question, Fiamma at the MGM Grand Las Vegas. Vegas is in a desert, so where does Michael come up with the best octopus ever? I'm not sure, but maybe I will find out in this book."
--Rachael Ray
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Table of contents

Acknowledgments. Foreword. Introduction. Antipasti - Antispasti. Paste, Polenta e Risotto - Pasta, Polento, and Risotto. Pesce - Fish. Pollame e Carni - Poultry and Meat. Le Verdure - Vegetables. Dolci - Desserts. Ricette di Base - Staples. Sources for Buying Ingredients. Index.
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Review quote

"...his menu features the best local American ingredients prepared in the Italian manner." (Library Journal, October 15, 2006) " are perfect for the reasonably well-equipped and competent home cook, even absent a phalanx of prep and washing-up help." (Publishers Weekly, August 7, 2006)
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About Michael White

Michael White is theExecutive Chef of Fiamma Osteria and Vento in New York City as well as Fiamma Trattoria in Las Vegas. Fiamma Osteria was awarded threestars by the New York Times, the New York Post, the New York Daily News, Crain's, and the New York Observer, was rated the best Italian restaurant in New York by Zagat's in 2004, and received a Michelin star in 2005. White was named Esquire's Chef of the Year in 2002. Before he and restaurateur Steve Hanson of B.R. Guest opened Fiamma, White was chef de cuisine at the four-star Spiaggia in Chicago. He trained in Europe for eight years with elite chefs such as Valentino Marcattilli at Ristorante San Domenico in Emilia-Romagna and Roger Verge at Le Moulin de Mougins in Provence. Joanna Pruess is an award-winningcookbook author. Her recent books include Soup for Every Body, Supermarket Confidential, Seduced by Bacon: Recipes & Lore about America's Favorite Indulgence, and D'Artagnan's Glorious Game Cookbook. She has also written extensively for the New York Times Magazine, the Washington Post, Food Arts, Saveur, Food & Wine, and the Associated Press syndicate. Elizabeth Katz received a degree in bakingand pastry arts from The Culinary Institute of America and served on the pastry team at Restaurant Daniel before becoming Executive Pastry Chef of Fiamma and Vento. Joseph DeLeo's photographs have appeared in magazines such as Bon Appetit, Brides, and Wine Spectator as well as in Recipes from a Very Small Island, The Desperate Housewives Cookbook, Tofu 1-2-3, and other cookbooks.
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Rating details

7 ratings
3.85 out of 5 stars
5 14% (1)
4 57% (4)
3 29% (2)
2 0% (0)
1 0% (0)
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