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Recommended by

Chris Ying

Editor-in-Chief, Lucky Peach

When I was a young cook, Babbo was the restaurant I looked up to. I watched Molto Mario religiously. I read and reread Bill Buford's profile of Molto in the New Yorker countless times. On my first ever visit to New York, my chef gave me $200 to eat at Babbo. I've cooked from this book dozens of times through the years and still look to it for reference.

Matt Goulding

Co-founder of Roads & Kingdoms and author of Rice, Noodle, Fish: Deep Travels Through Japan’s Food Culture

I grew up as a Molto Mario junkie, so it was natural that this book sleighed me. Still one of the great restaurant cookbooks of all time, thanks to Mario's inimitable voice and extraordinary ability to create delicious food.

Fred Morin

Chef and author

Jennifer Chandler

Cookbook author and restaurateur

Jim Clendenen

Mind Behind Au Bon Climat