Reviews Cooking, Food And Wine Book

Product Details

From Publishers Weekly
The Dentons' first book is as perfect in its simplicity as the panini that fans line up for at the authors' tiny New York restaurants, 'ino and 'inoteca. Known for their magic with a panini grill, the couple have put together an accessible, comprehensive guide to the ingredients and techniques (often involving a panini grill) that yield their delicious signature variations on the Italian pressed sandwich, such as Italian Tuna, Oven-Roasted Tomato and Arugula Panini; Sweet Coppa and Hot Pepper Panini; and Artichoke, Fennel and Fontina Panini. They also offer an array of open-faced bruschetti, from Caponata and Goat Cheese Bruschetta to Fig, Prosciutto and Arugula Bruschetta. Less familiar are tramezzini, crustless white bread sandwiches that are a popular Italian between-meal snack, and the book offers an entire section on these oft-ignored finger sandwiches, from savory combos such as Pancetta, Arugula and Oven-Roasted Tomato Tramezzini to simpler fare such as Egg Salad Tramezzini. Warm and inviting guides to a rustic cuisine they love, the Dentons include sections on aperitifs, antipasti and salads—and put the pleasures of an Italian tradition within the reach of every American home cook. 35 full-color photos. (On sale June 27)
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About the Author

Jennifer Denton runs 'ino and 'inoteca with Jason, collaborating on the menu and the wine list.

Customer Reviews

You don't need this book to make a panini
I do believe that at some point everyone will own their own restaurant, have a Food Network TV show and /or their own cookbook. This book is evidence of this.

The authors are friends and partner's of Mario Batali. They are not Italian. They have been to Italy and had a panini. They opened up a cute little panini bar in NYC and charge way too much money I am sure for a simple sandwich. I think it is sweet how they try to pretend to be regular people with their no kitchen little panini place even though they are part of the Batali business empire. Strangely - even though the recipes are so simple a monkey could crank out panini's they needed a co-author. I don't know for what since almost all the recipes read like this:

Mozzarella, Tomato and Basil Panini

Put sliced tomato on ciabbatta roll with mozzarella and a few leaves of basil. Grill in panini press. Slice in half and serve.

It is a small book with only a few photos of food but a bunch of those arty photos of a restaurant chalkboard, a few people in the sandwich shop, a drizzle of oil, a close-up of a dining check. I mean - please. How about some photos of sandwiches? Duh?

Panini's are really in right now and there are many books coming out this year on them. My recommendation is try to catch Wolfgang Puck on HSN when he is hawking his panini grill - he will show you more panini's then you will ever need to know in about fifteen minutes.

Delicious Panini and Tramezzini
I just returned from Roma. One of the things we ate the most for lunch was Tramezzini, due to the heavy availability of them everywhere. They almost always offer to grill it for you. We also noticed that nearly every one we saw had sliced boiled eggs on it. I had one that was a simple chicken salad with green olives, sliced hard boiled eggs, slice of cheese, and rocket (arugula). The sandwich was fantastic. My girlfriend had one that was just bologna and artichokes and it was out of this world. We don't even like bologna but for some reason in Italy, it's edible. I haven't actually made a recipe from this book yet, for it is a gift for my girlfriend and she will be receiving it tonight. I did however read through it and was very happy to see the way it was written. From the basic ingredients list and the several trips I've taken to Italy in my life, I know that this is one great book. If I can remember that I wrote this, I'll update it in a month or so.

Not many paninis
I was a little disappointed with this book. I thought it would have more panini recipes, but there are other cold sandwiches featured, too.
The ingredients for the paninis are not commonly found and a special trip to the "gourmet store" is required. I did manage to find a few of the ingredients in one of the larger groceries in our area. The sandwiches that I did make, I had to substitute a few of the ingredients, but they were pretty good.