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The Scarpetta Cookbook

The Scarpetta Cookbook

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Scott 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.
Scott 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.

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Publish date: Oct 15, 2013
Added to Scribd: Oct 17, 2013
Copyright:Traditional Copyright: All rights reservedISBN:9780544188051
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07/11/2014

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Home cooks can "enjoy the full Scarpetta experience" with a book by Conant, a judge on the Food Network's Chopped reality show and owner of the five acclaimed Scarpetta restaurants. With 125 recipes arranged in six courses, Conant presents classic Italian plates showing home cooks how to prepare his famed restaurant fare. For "setting the tone," steps include welcoming assaggini and appertivo (small bites put out before a meal) with dishes of warm herbed olives or baby fried artichokes with lemony yogurt sauce. Included are recipes from the famous Scarpetta breadbasket, including Stromboli focaccia and potato and caramelized-shallot focaccia, along with butters, caponata, and oils. Step-by-step preparations for antipasti such as lobster salad with burrata and peaches, stick-to-your-ribs pasta like duck and foie gras ravioli, and meat courses like Scarpetta's roasted prochetta are described in detail, explaining cooking processes and featuring tips. Desserts include creative tarts, souffles, and gelato. A section on the "Scarpetta Pantry" offers recipes for prepare-ahead sauces, stocks, spices, purees, and oils. Made-from-scratch fresh pasta and tomato sauce recipes used in multiple dishes are also provided, and seafood recipes are plentiful. Conant is inspired by seasonality and the location of each of his restaurants. The book presents a modern take on Italian cuisine for the ambitious home cook who wants to tackle these mop-up-the-plate-good dishes. (Oct.) (c) Copyright PWxyz, LLC. All rights reserved.

2013-09-02, Publishers Weekly
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