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The Scarpetta Cookbook
by Scott Conant and Sommelier Paolo Barbieri and Brent Herrig

Overview - 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.  Read more...

 
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More About The Scarpetta Cookbook by Scott Conant; Sommelier Paolo Barbieri; Brent Herrig
 
 
 
Overview
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.

 
Details
  • ISBN-13: 9781118508701
  • ISBN-10: 111850870X
  • Publisher: Houghton Mifflin Harcourt (HMH)
  • Publish Date: October 2013
  • Page Count: 370


Related Categories

Books > Cooking > Regional & Ethnic - Italian

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2013-09-02
  • Reviewer: Staff

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, soufflés, 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.)

 
BookPage Reviews

Gourmet gifts, part II

With The Scarpetta Cookbook, Scott Conant, celebrity chef and creator of Scarpetta, a many-starred New York restaurant with affiliates in four other cities, offers you the chance to recreate 125 of his acclaimed signature recipes. Some are simple, like Warm Olives with Garlic and Herbs; others are truly worth the effort, like Sausage-Stuffed Fried Olives Ascolane. There are dishes with many components that take planning. Go for the whole thing, or just choose the parts you can’t resist. The instructions are designed for home cooks, but not simplified. What you make will reflect Conant’s quest for “sophisticated yet soulful” flavors.

CALIFORNIA CUISINE
Manresa, an elegant restaurant nestled in the Santa Cruz Mountains, and its chef/owner, David Kinch, are California cool and red-hot (dining destination-hot, not jalapeño-hot). Kinch’s devotion to perfection and to food that creates a deep sense of place has made him one of the most celebrated chefs in the country and a practitioner par excellence of using world-class local products seasonally. His gorgeously illustrated debut cookbook, Manresa: An Edible Reflection, is as much a “lookbook” as it is a cookbook. It’s a great gift for foodies, wannabes and serious ponderers of “modernista” cuisine. These are not easy, everyday recipes—just consider a Tartine of Unripe Tomato, Nori and Duck Liver, Sesame. So, read, dream and cook what you can.

NO PLACE LIKE HOME
To Kelly Alexander, all hometown food is special, but “Southern hometown food is extraordinary.” With the aid and expertise of Southern Living and their top-notch test kitchens, she’s collected the best hometown recipes from six Southern regions, from the Gulf Coast to the Appalachian Mountains, in Southern Living No Taste Like Home. This is real food from real folks—chefs and celebrities included. Just one bite of Watts Grocery-Style Spoon Bread, Texas-Style Barbecued Beef Brisket, Lowcountry Red Rice, Chocolate-Bourbon Pecan Pie or a Crab Cake Hush Puppy is guaranteed to take you home again, wherever you’re from. Along with solid cooking instructions, this book shares lots of local lore and colorful Southern characters.

TOP PICK IN COOKBOOKS
Sweet treats are welcome anytime, but they’re super-special for holiday parties and presents. So the arrival of Valerie Gordon’s Sweet is sweet, indeed. The 115 recipes, adorned with 120 eat-the-page-luscious photographs, range from sumptuous pedestal cakes, “everyday plate cakes” that are anything but everyday, pies, tarts, cookies and bars to divine chocolates and confections, soft desserts served in bowls, jams, marmalades and breakfast goodies. Silken Winter Luxury Pie or Tiramisu Trifle for Christmas dinner? Champagne Cake for New Year’s Eve? Raspberry Truffles in gaily wrapped gift boxes? A feather-light Carrot Cake for your next birthday party? Sophisticated, grown-up winners, all; you can’t go wrong.

 
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