Packed with easy grilling recipes and a focus on smoky Italian food, along with some sixty color photos, ITALIAN GRILL packs in details on equipment, grilling techniques, and recipes alike, features appetizers, pizzas, fish and vegetables as well as the usual grilled meats, and provides unusual regional Italian dishes as well, such as Octopus and Warm Potato Salad. Color photos by Beatriz da Costa pack interest and vibrant color into an outstanding collection highly recommended for any library strong in either grilling or Italian cookbooks.

Diane C. Donovan
California Bookwatch

After a week or so with Mario Batali's "Italian Grill", I can give you a good rule of thumb: Everything he says involving a piastra (or which might possibly involve a piastra) is dead on. Everything he says otherwise you should seriously question in regard to cooking times/temperatures.

When Mario says to make the piastra HOT, he means it. When there are recipes like the thick onion slices with lemon thyme, that presumably could be cooked on the piastra even though it isn't mentioned in the recipe, they should be cooked hot hot HOT on the piastra. When you follow his prep and his timings on these recipes, you will find yourself in Italian grill nirvana. Every time.

But when there are rotisserie or grill recipes such as the 3-inch-thick ribeye, you should assume that Mario has tested on a grill that has the approximate power of an Easy Bake Oven, for those of you old enough to remember that toy.

My grill is no great shakes -- a 2002 Weber Genesis. Most steakophiles would scoff at its meager grilling power; commercial steak grills are 1100-1300F; I'm lucky if I can get mine to 550F after a week of preheating. Yet Mario says to take a room-temp 3-inch-thick ribeye and cook it over a hot grill on the hottest part of the grill for 10-12 minutes before even turning it. Are you kidding me? I cooked mine for 4 minutes a side to develop a crispy crunchy crust, then put it vertically on its t-bone for the next 30 minutes on indirect medium to get it to 120F internal temp. Even with only 4 minutes per side on direct high heat, the outside was crunchy and barely edible.

Same for the rotisserie duck I did today on indirect medium heat. Mario says 1.25 - 1.75 hours for a 4-4.5 lb. duck. My 5.25-lb. duck cooked in exactly one hour; I didn't even get a chance to apply the second coat of glaze because it was already done the first time I checked it! The skin, far from being crisp as advertised, was flabby in most places because it was cooked too fast to let the fat melt off in time.

So get the piastra. Even though my first one cracked all the way through on first use even though oiled on both sides; it had visible hairline cracks on the ridged side when I got it. The replacement so far appears pristine, and DAMN but it does a great job once you really get it really hot! But for recipes in the book that obviously make no sense on the piastra, imagine that the directions are given for a grill that has half the power that yours has. Then you'll be fine.

Easy but very tasty recipes. It's made my summer grilling a favorite with my friends.

We saw this cookbook at a friends house and had to have a copy. Since we're living in our RV while we're constructing our house, the grill has become crucial. The recipes are interesting and well detailed. The stone cooking method (Piastra) has given me a whole new dimension with the grill. Also, this is the only cookbook that I've seen that gives a specific recipe for King Mackeral, which is readily available here. The photography is superb. We're very pleased with this purchase!

This cookbook has so much to offer! I gave it my father as a gift and every time I go home now he has something new to cook out of it and it gets more and more delicious ! I know the cookbook will satisfy even the beginner cook!

I love this book! Some really delicious summer fare. Be sure to try the scallops recipe! Most recipes are fairly easy and interesting. My only complaint is that Mario uses some ingredients that are not in my cupboard, and some not even found in my rural area. Am looking forward to trying more recipes.

I am cooking my way through this book. So far everything I've made has turned out perfectly. Mario knows how to construct a recipie that lets the food shine through. Recommend this highly to everyone who wants a solid go-to reference to making excellent food.

the ingredients are really hard for me to find. I think all of his recipes would be GREAT if I could only find the stuff to make them.

So far, every recipe I have tried has been great. I LOVE the fact that there are plenty of non-meat recipes. Don't get me wrong. I love meat, but I have friends who have grilling parties. This lets me bring alternative dishes that aren't the same old thing.

My typical M.O. is to put bookmarks on the main recipes I want to try. With Italian Grill, there were so many recipes I want to try, that I didn't even bother.

Definitely will be using this for tailgating.

This cookbook is wonderful We have already produced several of the recipies and have thoroughly enjoyed them. Even if you think you have too many cookbooks, you need this one.

Have only tried about 4 recipes so far, but everything turned out perfect. The best grill book I've ever seen-food simple to prepare with easy to find ingredients and very Italian!!

I have probably been influential in the purchase of four of these books because people were so enamored of the food cooked from the book. For me he made pizza possible. And the vegetable chapter could have been tripled they are so good. This summer I am putting my old, unused, cast iron griddle to work on the bbq.

You know it's a different kind of grilling book when it includes a recipe for homemade ricotta. The grill recipes are unusual, relatively easy, and the ones I have tried so far have been delicious--from the ribs to the chicken legs with fennel and blue cheese sauce to zucchini with the aforementioned ricotta. And yes, that is Mario's kickass barbecue sauce dripped on one of the pages of my copy!

Mario definitely is passionate about bringing Italian cusine to our midst and he certainly has captivated much of us through his tv, cookbooks and restaurants. Here he piles on with grilling Italian.

It is not what most of us Americans are into on the grill, with BBQ sauces and glazes, etc. Italians are more about clean, natural flavors with light marinades. Batali admits that this is not all pure Italian grill recipes, but authentic shaped and massaged through his culinary prism. I think the results are spectacular and luscious and fun and you might also.

I came across this work watching the Borders kitchen interview with Andrea (Immer) Robinson, and they did three dishes which made me purchase this. I've tried them so far, and if they are promise of the rest of the collection, this is just outstanding resource for us grillers.

Think of Radicchio in Pancetta with Pears and Balsamic. You'll understand Italian grilling by this one. Bitterness of radicchio sweetened by charring and fat of pancetta with sweetness of pears and balsamic. Exquisite beyond description and so easy to do!

Have had off-and-on success with zucchini, so his Marinated Zucchini with Ricotta and Botarga is winner. Ricotta stacks with oil are surrounded by marinated, grilled zucchini slices which have been marinated in spicy EVOO. Grated bottarga (new ingredient for me, but found at my gourmet supply store) was exceptional, but knocked out with mint and serrano chilies.

Last of the three is killer: Spicy Black-Pepper Coated Drumsticks. Two stage cooking is the trick with non-Italian buttermilk marinade spiced up with Tabasco chipotle hot sauce and fennel, served with "wowzer" dipping sauce of Gorgonzola with red wine vinegar and oil. This as Andrea said upon tasting where we got term "finger lickin' good."

Anxious to try some others,in fact many here, such as: Sea Scallops Alla Caprese; Waxy Potatoes in Chianti Vinegar; Pork Shoulder Braciole; Spit-Roasted Duck with Orange and Rosemary.

There are no desserts, since this is unItalian. But there is great and thorough 'Ingredients' section as well as sources and truly nice 4-color photos.

One to buy, use and give as gifts.

This is a well written book et to basic for a person who has been grilling. Still no answer weather gas or charcoal grill is better. If you are lokin for a variety of recipes you can find them there.