The Scarpetta Cookbook: 125 Recipes from the Acclaimed Restaurant

Front Cover
HMH, Oct 15, 2013 - Cooking - 384 pages

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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Contents

BREAD
26
TO BEGIN
44
PASTA
118
FISH AND MEAT
184
LINGERING
269
THE SCARPETTA PANTRY
308
Back Matter
356
Back Flap
371
Back Cover
372
Spine
373
Copyright

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About the author (2013)

In 2008, Scott Conant opened Scarpetta restaurant in New York City and received three-star reviews from the New York Times. Conant often appears as a judge on the popular Food Network show Chopped as well as Today and Bravo's Top Chef.

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