His Name is…Simply…Valentino {A ThrowBack CookBook Review: Valentino: At the Emperor’s Table }

 Of course, you probably won’t find Valentino in an apron cooking in the kitchen, but he does come up with some breathtaking tablescapes for entertaining. “Valentino: At the Emperor’s Table” is a cookbook like no other cookbook you have ever encountered.

The cookbook contains recipes from Valentino’s personal chefs….and like I said before…beautiful tablescapes designed by Valentino himself. Valentino’s passion for tablescapes began after he received a hostess gift, but not just any hostess gift, a vermeil saltcellar shaped as a throne. 

With that said, this book is a little bit more on the lavish side, I mean this is not the kind of cookbook you give to your college freshman who is moving to his or her new apartment. But then again…Valentino never said that he created this cookbook for the average college freshman.

This cookbook is a Valentino creation, and like any Valentino creation, it’s a masterpiece…a work of art that should be treasured for years to come. This cookbook is definitely the haute couture of all the cookbooks that has ever been published to date…with a haute couture price tag.

Do I love this cookbook?
Absolutely…I think everyone deserves to have a Valentino.
And for those of you whose invitation got lost in the mail…here’s a clip of Valentino’s interview with Fern Mallis in New York City (below)…courtesy of 92Y.  But before you watch the clip, life just wouldn’t be the same without trying the “Valentino’s Streusel,” which is heaven on plate, and don’t forget to try the kamut pasta with pesto.

Video Clip Courtesy of 92Y
Recipes Reprinted from Valentino: At the Emperor’s Table, by Valentino Garavani.

{Valentino Streusel Recipe}
Serves 4

-100 g. all-purpose flour
-25 g. unsweetened cocoa
-125 g. confectioner’s sugar
-125 g. ground almonds
-9 tbsp. cold unsalted butter
-Pinch of salt

Preheat oven to 350°F. Whisk together all ingredients until mixture resembles wet sand. Spread on a rimmed baking sheet and bake for about 12 minutes. Remove from oven and allow to cool.

{Kamut Pasta With Pesto}


• 1 lb kamut pasta
• 5 bunches basil
• 2.5 oz pine nuts
• 10.6 oz extra-virgin olive oil
• 3 Tbsp grated parmesan cheese
• Salt


• Bring a pot of well-salted water to a boil. Blanch the basil 2 minutes and remove to an ice-water bath to cool. Remove after 1 minute and drain well.
• Toast the pine nuts in a dry skillet over medium-high heat just until fragrant and golden brown.
• In a blender or food processor, blend the basil, pine nuts, and oil. • Place in a container and refrigerate, 24 hours.
• Cook the kamut pasta al dente, toss with the pesto to coat, and serve immediately with grated parmesan cheese.

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