I first became aware of this gorgeous cookbook’s existence when I came across a write up in Hello magazine. Then had the chance to pick it up when White Spot’s Executive Chef and Dear friend Chuck Currie along with a few other friends and I stopped for dinner at Gusto di Quattro in North Vancouver before heading to a concert.
I’ve had Mangia with Quattro less than 24 hours and I’ve read every single page and tagged many of them with sticky yellow tabs, made notes on several recipes and started a list of favorites on the first page. Hopefully there will be room left for Antonio to sign it for me! (I bought it signed but I want him to sign it just for me!) We share a love of the same artist Kal Gajoum and I usually see him at The Plaza Gallery private parties in Whistler which owner David Helfrich has for Kal and his fans. If you drop in at Antonio’s North Vancouver or Whistler locations (or my house) you’ll see Kal’s work beautifully displayed on the walls.
Back to the cookbook! It’s an esthetically beautiful book, well laid out and beautiful photographs. I love that it’s a soft cover and it’s affordable at $29.95. Didn’t I pay close to $50 for Araxi’s and The French Laundry?(F.L. was definitely more, I flew to the French Laundry in Yountville, Napa Valley to get it!)…. but more than that it’s so, shall I say, lovingly written and intimate, as if a really dear friend wants to share his beloved family recipes with you. This book exudes the notion that the Corsi family and in particular Antonio has an intrinsic passion for food second only to cooking and sharing it with others.
When dining at Gusto di Quattro in North Vancouver (#1 Lonsdale Ave.) I tried the Spaghetti Quattro which was lovely, the Radicchio with fresh mozzarella and cherry reduction, yum! Chuck had the risotto and Caprese salad and I had the crab Bruschetta all terrific. I may appear to be a hearty eater but the truth is we were eating off each others plates. (There were 6 of us)
I can’t wait to try the Scallops and Prawn with Vanilla Bean Bisque wrapped in lox page 44, and the Arugula Pesto on page 19, the Rapini Timbales, they are listed as a side but I might use them as a starter in a really special plated dinner menu and I truly believe I make the best seared and roasted frenched lamb rack and crème brulee, but Antonio can bump me off my own pedestal anytime..
Then near the end of MWQ, Antonio has cut the guess work out of “what will I serve my guests for dinner” and designed menus for every occasion
I’m not doing the tripe though, on page 183 and you can’t make me!
Did I mention I love this cookbook!
Thanks Antonio, see you in Whistler!