The Scarpetta Cookbook
125 Recipes from the Acclaimed Restaurant
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- ¥2,600
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- ¥2,600
発行者による作品情報
Italian recipes from the Food Network star that show “you don’t need expensive ingredients or complicated methods to produce delicious food” (The Miami Herald).
In addition to appearances on Chopped and Bravo’s Top Chef, Scott Conant is known for founding Scarpetta—cited on such lists as Esquire’s “Best New Restaurants in America.” The Manhattan eatery, with its Milan-meets-Tuscany style, expanded to Miami, Los Angeles, Las Vegas, and Toronto—and now this gorgeously illustrated cookbook gives you 125 of the restaurant’s signature dishes.
Creamy Polenta with Fricassee of Truffled Mushrooms, Spaghetti with Tomato and Basil, Fennel-Dusted Black Cod—not only will you find recipes like these, you’ll also learn how to master techniques and gain a deeper understanding of the art of cooking, rather than merely following a set of steps. And as a bonus, you’ll find sidebars about everything from ingredient shopping to tips on entertaining at home.
“Rich in words and flavor, this is a must-have for anyone who wants to know how to cook with passion and taste.” —Marcus Samuelsson, James Beard Award–winning chef
PUBLISHERS WEEKLY
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, souffl s, 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.
