Product Description

In 1972, with limited funds and only a modest culinary background, Piero Selvaggio opened a small Italian restaurant in a decidedly unglamorous Santa Monica neighborhood. Now, almost thirty years later, Valentino is consistently hailed as one of the finest restaurants in the Los Angeles area and the nation, and Selvaggio is the consummate host and orchestrator of one of the most sublime dining experiences imaginable. The Valentino Cookbook draws on Selvaggio's extensive experience as a restaurateur, a culinary explorer, and, most of all, a lover of food and wine.

In this charming and generous cookbook, he shares the lessons he has learned in his ever-evolving love affair with fine cuisine. He gives us delightful personal anecdotes and an incredible collection of dishes, ranging from traditional to innovative: Petti di Fagiano Avvolti in Pancetta (Pheasant Breast Wrapped in Pancetta), Filetti di Cervo con Salsa al Melograno (Venison Medallions with Pomegranate Sauce), and other wonderful entrees; an enticing collection of appetizers such as I Car-ciofi Ripieni di Lina (Lina's Stuffed Artichokes) and Gamberoni e Cannellini allíOlio Toscano (Shrimp and White Beans in Tuscan Oil); flavorful soups such as Passato di Verdura (Pureed Vegetable Soup) and Raviolini di Cappone (Small Capon Ravioli in Broth); delicate risottos; pastas as simple as Fusilli con Verdure Forti e Pancetta (Fusilli with Bitter Greens and Pancetta) or as extraordinary as Uovo al Tarufo Dedicato a Nino Bergese (Pasta Stuffed with Eggs, Spinach, and Ricotta, with Shaved Truffles). And an extensive dessert section ranges from an elegant Lemon and Grappa Crostata to the rich, crunchy Croccante Semifreddo.

With each recipe, Selvaggio, the most respected wine expert in the country, includes a selection of sublime wines from budget finds to spectacular bottles for a special occasion. His tasteful pairings enhance each dish, and this show of expertise is one of the most unusual and valuable qualities of The Valentino Cookbook.

Simple or complex, traditional or progressive for Selvaggio, all good cooking is, at heart, very personal: a journey of taste for which the end isn't nearly as important as the fantasias along the way. This wonderful cookbook will help all of us develop a true understanding of taste and refine our appreciation for everything that great dining is all about.

Product Details

• Amazon Sales Rank: #685640 in Books
• Published on: 2001-03-27
• Released on: 2001-03-27
• Original language: English
• Dimensions: 9.40" h x 1.09" w x 7.54" l, 1.74 pounds
• Binding: Hardcover
• 320 pages

From Amazon.com
Piero Selvaggio came to the United States from Italy as a teenager, having eaten in only one restaurant in his life--a truck stop near the consulate that issued his family's travel papers. His first job was as a dishwasher in a cafeteria at N.Y.U. Thirty-five years later, Selvaggio's head must be spinning--his restaurants, Valentino in Los Angeles and Las Vegas, and Posto, also in Los Angeles, are considered among the best in the country.

Selvaggio has spent a lifetime learning everything there is to know about Italian food and wine. With subtlety and elegance he mingles homemade Italian with delicate nouvelle style. The results are full-flavored and often breathtaking. Pasta Stuffed with Eggs, Spinach, and Ricotta, with Shaved Truffles is a study in understatement--cut through the ravioli to discover a whole poached egg nestled in the ricotta and spinach mixture. Pumpkin Lasagna is a beautifully simple presentation of pasta, pumpkin, brown butter with fresh sage, and Parmesan; crushed amaretti cookies lend a touch of sweetness. Lamb with Almonds, Walnuts, and Pine Nuts is a twist on a breaded cutlet--the combination of the fragrant, juicy chop with the crunchy aromatic nuts is truly memorable.

A chapter on salads includes Valentino's famous Warm Chicken Salad with Gorgonzola Dressing, and soups include such hearty fare as Cream of Cabbage with Sour Cream. Risotto with Sweet Peppers and Corn is sure to become a favorite, especially if you follow Selvaggio's step-by-step instructions for cooking risotto. Desserts include an easy-to-make, smooth Espresso Chocolate Custard; a mouthwatering Ricotta, Orange, and Chocolate Torte; and even the Panettone di Luciano, a panettone filled with ice cream. While many of Valentino's dishes require elaborate preparation, just as many are quite simple. To help streamline effort in the kitchen, Selvaggio has separated advance and last-minute preparations wherever possible and made a wine recommendation for every dish in the book.

Selvaggio confesses from the beginning that he loves a meal made up of many small dishes. He recommends serving antipasti and small portions of everything else. When you realize that eating his way means you never have to choose, that you really can have it all, his argument is very convincing. --Leora Y. Bloom

From Publishers Weekly
In a wonderfully written introduction, Selvaggio (owner of the Los Angeles restaurants Valentino and Posto and a Las Vegas branch of Valentino) tells of emigrating from Italy to Brooklyn with his family when he was 16. As the young owner of the popular Valentino, Selvaggio feared that the good but limited food he served--along with his charm--would carry him only so far, so when a loyal customer suggested he return to Italy to experience a diversity of authentic Italian food, he was on the next plane. The dishes Selvaggio presents here are a mix of home favorites (Aunt Santina's Stuffed Peppers) and fancier offerings (Tuna Carpaccio with Caper Dressing), with emphasis on the latter. Recipes are clearly explained, and each one is accompanied by a wine recommendation. Selvaggio also thoughtfully includes instructions for preparing certain components ahead of time. Many of these dishes will be familiar to those who have spent the last couple of decades eating in upscale Italian restaurants in the U.S.: Grilled Vegetables with Smoked Mozzarella, Chicken Breast with Artichokes and Lemon, Baked Whole Bass in Sea Salt Crust. Still others, such as the complex Paola's Holiday Pie and Pasta Stuffed with Eggs, Spinach and Ricotta, with Shaved Truffles, are perhaps best left to restaurant kitchens. There is enough here that is new, however, to make followers of la cucina italiana sit up and take notice, including some unusual desserts such as Sweet Ravioli with Cherry Custard Sauce and Salami-Shaped Chocolate with Zabaglione. (On-sale date: Mar. 27)

Copyright 2001 Cahners Business Information, Inc.

From Library Journal
Valentino, in Los Angeles, is known not only for its excellent food but also for the quality of its service and with the engaging, hospitable Selvaggio as owner and host, it's not hard to see why. In a warm, personable style, he describes opening the restaurant in 1972 as a red-checked-tablecloth spot featuring "Continental Cuisine." Within a few years, however, it began its transformation into his fantasia, the elegant upscale Italian restaurant it is today, serving dishes like Romaine, Crab, and Shaved Pear Salad and Venison Medallions with Pomegranate Sauce. The recipes are sophisticated but not overly complicated, and coauthor Stabiner's clear instructions make them accessible to home cooks. For most collections.
Copyright 2001 Reed Business Information, Inc.