The Scarpetta Cookbook

The Scarpetta Cookbook

Book - 2013
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Houghton
Scott Conant’s five Scarpetta restaurants all garner rave reviews, but many know Conant best from his regular appearances on Food Network shows likeChopped (as a frequent judge) and on Bravo’s Top Chef. He and his restaurants have been cited on such lists asEsquire’s "Best New Restaurants in America." The subject of this cookbook, Scarpetta, received a three-star review from theNew 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.
The long-awaited cookbook from celebrity chef Scott Conant’s acclaimed Scarpetta restaurant

Baker & Taylor
The celebrity chef of the Scarpetta restaurant chain and frequent guest judge on Chopped presents a collection of 125 signature recipes designed to impart specific culinary techniques and why they are used. 30,400 first printing.

Publisher: Boston ; New York : Houghton Mifflin Harcourt, [2013]
ISBN: 9781118508701
111850870X
Branch Call Number: 641.59 CON 2013
Characteristics: 370 pages cm

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