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.
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.
"With 125 recipes arranged in six courses, Conant presents classic Italian plates showing home cooks how to prepare his famed restaurant fare."
-Publishers Weekly (starred)
“Scott Conant’s cooking is certainly a departure from the predictable Italian meals we’ve come to expect. The spectacular food at Scarpetta has a foundation in Italy with an American sensibility that should be coined “Conant’s Cuisine.”
“This is a celebration of Scott's love of entertaining beautifully for his family and his Scarpetta guests. Rich in words and flavor, this a must-have for anyone who wants to know how to cook with passion and taste.”
-Marcus Samuelsson, James Beard Award Winning Chef, Author and Owner of Red Rooster Harlem
"Conant’s spaghetti with tomato sauce recipe is indicative of what I like best about the cookbook — you don’t need expensive ingredients or complicated methods to produce delicious food…Another big plus is that the book is full of wonderful tips. With this recipe, for example, he reminds us to save a bit of the pasta water in case the sauce needs thinning."
-Linda Cicero, Miami Herald
"Conant’s beloved spaghetti with tomato and basil is an out-of-this-universe twist on a classic, and tajarin with shaved white truffles is divine in its decadent simplicity."
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