The Mozza Cookbook: Recipes from Los Angeles's Favorite Italian Restaurant and Pizzeria

The original idea for Mozza came to Nancy at her summer home in Panicale, Italy. And that authentic Italian feel is carried throughout the book as we explore recipes from aperitivoto dolcithat she would serve at her tavolaat home. But do not confuse authentic with conventional! Under Silverton's guidance, each bite is more exciting and delectable than the last, with recipes such as:

Fried Squash Blossoms with Ricotta

Buricotta with Braised Artichokes, Pine Nuts, Currants, and Mint Pesto

Mussels al Fornowith Salsa Calabrese

Fennel Sausage, Panna, and Scallion Pizza

Fresh Ricotta and Egg Ravioli with Brown Butter

Grilled Quail Wrapped in Pancetta with Sage and Honey

Sauteed Cavolo Nero

Fritelle di Risowith Nocello-soaked Raisins and Banana Gelato

Olive Oil Gelato

In the book, Nancy guides you through all the varieties of cheese that she serves at the Mozzarella Bar in the Osteria. And you'll find all the tricks you need to make homemade pastas, gelato, and pizzas that taste as if they were flown in directly from Italy. Silverton's lively and encouraging voice and her comprehensive knowledge of the traditions behind this mouthwateringly decadent cuisine make her recipes—both familiar and intricate—easy to follow and hard to resist. It's no wonder it is so difficult to get a table at Mozza—when you're cooking these dishes there will be a line out your door as well.