Mozzarella: Inventive Recipes from Leading Chefs with Buffalo Mozzarella

Mozzarella's qualities make it ideal for today's cooks--it is easy to prepare, light on the palette, and the perfect partner for other foods like eggplants, tomatoes, peppers, Parma ham, and figs. In Naples, where it is made daily from buffalo milk, mozzarella is eaten fresh, just as it is, or combined with local produce to bring out its mild flavor and rich texture. In this book, Britain's leading chefs show the many delectable ways in which mozzarella can be prepared and enjoyed. Also included is an introduction outlining the fascinating history of mozzarella in Italy from Roman times to today, as well as information on how it is made. With an emphasis on freshness and simple, quality ingredients, Mozzarella reveals the incredible versatility of the cheese, with dieshes ranging from Focaccia with Buffalo Mozzarella & Rosemary to Mozzarella Wrapped in Prosciutto. Each dish is beautifully captured by photographer Sian Irvine, making Mozzarella as much a visual experience as a gastronomic one.