The Scarpetta CookbookScott Conant’s five Scarpetta restaurants all garner rave reviews, but many know Conant best from his regular appearances on Food Network shows like Chopped (as a frequent judge) and on Bravo’s Top Chef. He and his restaurants have been cited on such lists as Esquire’s "Best New Restaurants in America." The subject of this cookbook, Scarpetta, received a three-star review from the New York Times and there are locations in Miami, Los Angeles, Las Vegas and Toronto, all opened in just the past few years. This gorgeous book includes 125 of the restaurant’s signature dishes – Creamy Polenta with Fricassee of Truffled Mushrooms, Spaghetti with Tomato and Basil, Fennel-Dusted Black Cod – written with the goal of teaching readers to master techniques so they learn to really cook, rather than merely follow recipe steps without any thought of the hows and whys behind the method. The recipes and photography reflect the Milan-meets-Tuscany style of Scarpetta, interspersed with sidebars about everything from ingredient shopping to tips on entertaining at home. |
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 |
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Common terms and phrases
½ cup ½ teaspoon basil black pepper blender boil braising brown burrata Chicken Reduction chives cloves cloves garlic Concord grapes conventional oven covered and refrigerated cream crushed red pepper cup extra-virgin olive dish dough drizzle egg yolks extra-virgin olive oil fennel Flaked sea salt flavor flour fresh flat-leaf parsley garlic gently gougères granulated sugar guanciale heat 1 tablespoon Heat a convection ice water juice Kosher salt large egg large sauté pan lemon Let cool liquid meat medium heat medium saucepan medium-high heat minutes mushrooms onion ounces Parmigiano-Reggiano parsley pasta peeled pieces Pinch of crushed plastic wrap polenta potatoes purée recipe Reheat rimmed baking sheet risotto roast room temperature sauce sauté pan Scarpetta sea salt seeds serving plates shallots shrimp simmer soup spice spoon sprigs fresh thyme star anise stirring occasionally tablespoons extra-virgin olive tablespoons olive oil teaspoon kosher salt tender thinly sliced thyme tomatoes toss Transfer truffles vinegar whisk