Good Condition
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.
Publication Data:
Author(s): Scott Conant
Publisher: Houghton Mifflin Harcourt
Pages: 370
Language: en
Category: Cookery
Genre: Cooking, Entertaining, Regional & Ethnic, German, Irish, Italian, Mediterranean, Reference, Scandinavian, Soul Food, Thai, Canadian, Individual Chefs & Restaurants
ISBN: 111850870X
Condition Note:
PAGES ARE CLEAN AND THE BOOK IS IN GOOD CONDITION. Sold by the U.K Charity Kisharon Langdon. Offering Opportunities and Support for People within the Autism and Learning Disability Community.