From the James Beard Award-winning star of Netflix's Chef's Table: A whole new approach to American cooking, one that blends the cutting edge culinary ethos of Los Angeles, the timeless flavors of Italy, and the pleasures of grilling with fire. Featuring 100+ recipes from Chi Spacca, her acclaimed Los Angeles restaurant.
In her tenth cookbook, Nancy Silverton ("Queen of L.A.'s restaurant scene" --Los Angeles Times), shares the secrets of cooking like an Italian butcher with recipes for meats, fish, and vegetables that capture the spirit of Italy. Drawing on her years living and cooking in Umbria, Italy, and from the menu of her revered steakhouse, Chi Spacca (hailed as a "meat speakeasy" by Food & Wine), Silverton, and Chi Spacca's executive chef Ryan DeNicola, present their take on such mouth-watering dishes as Beef Cheek and Bone Marrow Pie; Coffee-Rubbed Tri-Tip; Fried Whole Branzino with Pickled Peppers and Charred Scallions; and Moroccan Braised Lamb Shanks. And vegetable dishes are given just as much attention, from fire-kissed Whole Roasted Cauliflower with Green Garlic Crème Fraîche; Charred Sugar Snap Peas with Yogurt, Guanciale, and Lemon Zest; Little Gems with Herb Breadcrumbs, Bacon Vinaigrette, and Grated Egg; Roasted Beets with Chicories, Yogurt, and Lemon Zest. Also included are Silverton's own spins on steakhouse classics such as Caesar salad, creamed corn, and mashed potatoes, as well as desserts, including, of course, her beloved butterscotch budino.
Restaurateur Silverton (The Mozza Cookbook) gives her all in this excellent carnivorous compendium of dishes served at her eponymous restaurant in Los Angeles. Despite the American cooking referred to in the title, these recipes "are inspired by how an Italian butcher might cook." This is the rare Italian-accented cookbook without a chapter on pasta, but with a grilling tutorial instead, here from executive chef DeNicola. Recipes are solid and aren't always simplified for the home kitchen: focaccia di Recco (which, Silverton notes, is ordered by 85% of the tables at Chi Spacca) requires a 14-inch copper pizza pan and cheese that needs to dry in the refrigerator for 10 days to two weeks before being used, and the preparation of a beef cheek and bone marrow pie is best spread over three days. Nose-to-tail ethos can be seen in dishes such as toasts made with beef drippings and roasted amberjack collars. The latter are part of a fish chapter with surprising depth, given the carnivorous nature of the proceedings. Best suited for experienced cooks, this outstanding volume is poised to expand Silverton's considerable audience.