review
Roberta’s Cookbook by Carlo Mirarchi, Brandon Hoy, Chris Parachini and Katherine Wheelock
Cook’s books: italian cookbooks
Mangia! Nothing satisfies like a bowl of pasta. But these Italian cookbooks go well beyond spaghetti and meatballs to showcase regional Italian cooking. All four books prove that with good olive oil, fresh herbs and a bit of seasonal produce, a great Italian meal is always possible – with a nice bottle of wine, of course. Join us every Tuesday at saucemagazine.com/blog as we cook and reveal recipes from these books. Then, enter to win a copy to add to your own collection. – Catherine Klene
SPQR: Modern Italian Food and Wine by Shelley Lindgren and Matthew Accarrino with Kate Leahy
Sicily by Phaidon
Lidia’s Commonsense Italian Cooking by Lidia Matticchio Bastianich and Tanya Bastianich Manuali
Expert pick: Cooking by Hand by Paul Bertolli
30 I SAUCE MAGAZINE I saucemagazine.com
illustration by vidhya nagarajan
Central Table Food Hall executive chef Nicholas Martinkovic has to be a master of all, from maki to maltagliati. Among his culinary influences: an 18-month stint under chef Carlo Mirarchi in the esteemed Italian kitchen of Roberta’s in Brooklyn. “When I took the job there, I wanted to go in as a cook and learn as much as I could, being the student again,” he said. “I learned the true importance of sourcing the very best ingredients and then really letting the ingredient show with minimal manipulation.” Martinkovic’s go-to cookbook for classic Italian? Cooking by Hand by Paul Bertolli. “It’s just a real solid cookbook that encompasses so many things,” he said.
November 2013