Nancy Silverton was a frequent guest at Bellavitae and I always loved to see her. Her talented daughter Vanessa and gregarious father Lawrence were also wonderful to have in the restaurant. Better yet was when the three of them came together!
Nancy is co-owner of Osteria Mozza, Pizzeria Mozza, and Mozza2Go in Los Angeles, where she makes her home. She was the founder of the La Brea Bakery and formerly owned and operated Campanile restaurant (recipient of the 2001 James Beard Award for Best Restaurant).
She is the author of A Twist of the Wrist (which includes Bellavitae’s recipe for Piquillo Peppers with Tuna), Nancy Silverton’s Sandwich Book, Nancy Silverton’s Pastries from the La Brea Bakery (recipient of a 2000 Food & Wine Best Cookbook Award), Nancy Silverton’s Breads from the La Brea Bakery, and Desserts.
Nancy trained at London’s Le Cordon Bleu and Les Ecole Le Nôtre in Plaisir, France. In 1982, Wolfgang Puck hired her as pastry chef for Spago, the restaurant that helped jump-start Californian cuisine.
Here is Amazon’s description of Nancy’s latest endeavor, The Mozza Cookbook, co-authored by Matt Molina and Carolynn Carreno, to be released on September 27:
Nancy Silverton has one of the most brilliant résumés in the culinary world, and is currently the owner/chef of the two hottest restaurants in Los Angeles, Osteria Mozza and Pizzeria Mozza. With The Mozza Cookbook she brings us the delicious, wildly popular dishes from these eateries—as exciting and satisfying as anything you might be served in the heart of Italy.
Silverton takes us through a full Italian meal: stuzzichini (appetizers), latticini (mozzarella bar), antipasti, pizza, primi (pasta), secondi (meat and fish), contorni (sides), and dolci (desserts). The recipes range from familiar, simple tomato sauces, Garlic Crostini, Margherita and Funghi Misti pizzas, and Mussels al Forno with Salsa Calabrese to more intricate dishes like Fried Squash Blossoms with Ricotta, Burrata with Leeks Vinaigrette and Mustard Breadcrumbs, Grilled Whole Orata with Fresh Herbs and Olio Nuovo, and Olive Oil Gelato.
The detailed, easy-to-follow recipes; the author’s lively, encouraging voice; and her intimate, comprehensive knowledge of the traditions behind this delectably decadent cuisine make this the ultimate must-have Italian cookbook.
One commonality of Nancy’s cookbooks is, well, the recipes work. She is meticulous in most everything she does, which is reflected in her cookbooks. I’ve pre-ordered mine and saved 35%, which you can do by clicking here.
The Mozza Cookbook: Recipes from Los Angeles’s Favorite Italian Restaurant and Pizzeria, with an introduction by Mario Batali, promises to be another winner from Nancy Silverton.