Douglas & McIntyre
Cioppino's Mediterranean Grill

Book details:

October 2007
ISBN 978-1-55365-251-9
10" x 11"
304 pages
Cooking CKB000000
Cooking / Food and Wine
$60.00 CAD

Awards

Douglas & McIntyre

Cioppino's Mediterranean Grill

A Lifetime of Excellence in the Kitchen

This collection of more than 100 favourite recipes from the acclaimed restaurant Cioppino's Mediterranean Grill highlights fresh ingredients and the cucina natural style of cooking. From Italian classics such as risotto and pasta to New World-in


One man's lifetime of passionate commitment to culinary excellence on three continents, in a book that elevates the Vancouver food achievement, yet again, to the highest international rank

Cioppino's Mediterranean Grill opened its doors in 1999 and, with its companion restaurant Cioppino's Enoteca, has become one of Vancouver's most sought restaurants. Known for its award-winning wine list and its creative take on traditional Mediterranean dishes, Cioppino's is a regular stop for visiting celebrities, and has won an exceptional international reputation.

Owner and executive chef Pino Posteraro emphasizes fresh ingredients, especially vegetables, in a style that recalls his Italian roots. Cucina naturale, or natural cooking, means showcasing the flavour of the ingredients by using simple preparations and light sauces. He uses only low-cholesterol extra-virgin olive oils to cook with and thickens his sauces using vegetable purées and reduced stocks rather than creams and flours. Using the sous-vide technique, which cooks foods at low temperatures, he produced juicy foods with little loss of nutritional value or flavour. And with his rotisserie, he produces meats that win raves for their intense flavour.

This collection of more than 100 favourite recipes from the restaurant highlights the breadth of its menu, from such Italian classics as risotto and pasta to New World-inspired fish and seafood dishes to updated versions of much-loved desserts. Among the offerings are such signature dishes as Marinated Veal in Aspic; Roasted Lobster Salad with Asparagus, Chanterelles and Cherry Tomatoes; White Asparagus Soup with Smoked Salmon and Caviar, and Free-run Rotisserie Chicken with Herbs and Lemon. Also on offer are such innovations as Calamari Gratinati with Seared Scallops and Pipérade, Soft Truffle Polenta with Petits Gris Escargots and Garlic Cream, Chickpea Gnocchi with Braised Leeks and Sautéed Porcini Mushrooms and such sumptuous desserts as Chocolate Terrine with Espresso Caramel Sauce or Biscotti with Anise and Pernod.

Written with the home cook in mind, the recipes are easy to follow yet sophisticated and an extensive section provides basic recipes for stocks, flavoured oils, sauces, confit vegetables and pasta dough. Easy to read, beautifully designed and compiled with the attention to detail for which the restaurant is so well known, "Cioppino's Meditteranean Grill" is a special book for those who love food, wine and the company of friends. Buon appetito!

Pino Posteraro was born in Italy. He trained in Turin and Pisa at Michelin-starred restaurants and has been executive chef at the Ristorante Bologna in the Marina Mandarin Hotel in Singapore, at Borgo Antico (Toronto) and at Il Giardino (Vancouver). He has also taught at George Brown College in Toronto and at Villa Delia in Tuscany. His cooking influences come from his world travels and also from his extensive cooking experience in Europe, Asia and North America. He opened Cioppino's Mediterranean Grill and Cioppino's Enoteca in Vancouver in 1999. This is his first cookbook.

Gérard Boyer is one of the longest awarded three-star Michelin chef and the owner of Château Les Crayères, a turn-of-the-century gourmet retreat in Reims, France.

About the Author

Pino  Posteraro

Pino Posteraro

Born in Lago, in the Italian region of Calabria, Pino Posteraro didn’t always plan to be a chef. A chance encounter as a 12-year-old with an Italian-speaking ...

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News & Events for Cioppino's Mediterranean Grill

  • Two Wins for Chef Posteraro at the Gourmand World Cookbook Awards Read more >>
  • In a Culinary Battle for the Gold Medal Plates, Pino Posteraro Wields a Gilded Dish Read more >>
  • Meet Chef Pino Posteraro in Vancouver Read more >>