Three of the most inventive young restaurateurs in New York's vibrant East and West Villages present 100 contemporary Italian-inspired cocktails, antipasti, pastas, main courses and desserts made approachable for the home cook. Amid the cobblestoned streets and picturesque brownstones of New York's charming West Village, three dynamic young restaurateurs are creating some of the most inventive and delicious Italian-inspired cuisine in a city world-famous for its Italian food. Now the drinks and dishes that have inspired fanatical loyalty among customers of dell'anima, L'Artusi, L'Apicio and Anfora, are accessible to home cooks in the first cookbook from executive chef Gabriel Thompson, pastry chef Katherine Thompson, and beverage director Joe Campanale. Gabe Thompson's antipasti, pastas, main courses, and side dishes emphasise simplicity and deep flavour, using the freshest ingredients, creative seasonings, and the occasional unexpected twist, in such dishes as Roasted Pork Rack with Plums and Chorizo. Katherine Thompson's desserts are both inspired and downright homey, running the gamut from a simple and sinful Bittersweet Chocolate Budino to the to-die-for Espresso-Rum Almond Cake with Caramel Sauce, Sea Salt Gelato, and Almond Brittle. All are paired with thoughtfully chosen wines and ingenious Italian-inspired cocktails by Joe Campanale, one of the most knowledgeable young sommeliers in New York City.
