The Scarpetta Cookbook

125 Recipes from the Acclaimed Restaurant

Nonfiction, Food & Drink, International, European, Italian
Cover of the book The Scarpetta Cookbook by Scott Conant, Houghton Mifflin Harcourt
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Author: Scott Conant ISBN: 9780544188051
Publisher: Houghton Mifflin Harcourt Publication: October 15, 2013
Imprint: Lifestyle Language: English
Author: Scott Conant
ISBN: 9780544188051
Publisher: Houghton Mifflin Harcourt
Publication: October 15, 2013
Imprint: Lifestyle
Language: English

Italian recipes from the Food Network star that show “you don’t need expensive ingredients or complicated methods to produce delicious food” (The Miami Herald).

In addition to appearances on Chopped and Bravo’s Top Chef, Scott Conant is known for founding Scarpetta—cited on such lists as Esquire’s “Best New Restaurants in America.” The Manhattan eatery, with its Milan-meets-Tuscany style, expanded to Miami, Los Angeles, Las Vegas, and Toronto—and now this gorgeously illustrated cookbook gives you 125 of the restaurant’s signature dishes.

Creamy Polenta with Fricassee of Truffled Mushrooms, Spaghetti with Tomato and Basil, Fennel-Dusted Black Cod—not only will you find recipes like these, you’ll also learn how to master techniques and gain a deeper understanding of the art of cooking, rather than merely following a set of steps. And as a bonus, you’ll find sidebars about everything from ingredient shopping to tips on entertaining at home.

“Rich in words and flavor, this is a must-have for anyone who wants to know how to cook with passion and taste.” —Marcus Samuelsson, James Beard Award–winning chef

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Italian recipes from the Food Network star that show “you don’t need expensive ingredients or complicated methods to produce delicious food” (The Miami Herald).

In addition to appearances on Chopped and Bravo’s Top Chef, Scott Conant is known for founding Scarpetta—cited on such lists as Esquire’s “Best New Restaurants in America.” The Manhattan eatery, with its Milan-meets-Tuscany style, expanded to Miami, Los Angeles, Las Vegas, and Toronto—and now this gorgeously illustrated cookbook gives you 125 of the restaurant’s signature dishes.

Creamy Polenta with Fricassee of Truffled Mushrooms, Spaghetti with Tomato and Basil, Fennel-Dusted Black Cod—not only will you find recipes like these, you’ll also learn how to master techniques and gain a deeper understanding of the art of cooking, rather than merely following a set of steps. And as a bonus, you’ll find sidebars about everything from ingredient shopping to tips on entertaining at home.

“Rich in words and flavor, this is a must-have for anyone who wants to know how to cook with passion and taste.” —Marcus Samuelsson, James Beard Award–winning chef

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