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Scott Conant's New Italian Cooking : More Than 125 Recipes for Everyday Eating, Relaxed Weekend Cooking, and Elegant Entertaining
Hardcover
Scott Conant's New Italian Cooking : More Than 125 Recipes for Everyday Eating, Relaxed Weekend Cooking, and Elegant Entertaining
Hardcover
- All Available Copies
- Overview
- About the Author
- Awards
- Professional Reviews
- Reader Reviews
- Table Of Contents
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Overview
The award-winning chef of two of New York s most celebrated restaurants presents his fresh, vibrant approach to Italian cooking with recipes that reveal the secrets behind his most acclaimed dishes. Scott Conant, chef-owner of L Impero and Alto restaurants in Manhattan, has been thrilling diners and impressing critics since L Impero opened in 2003. Now he translates his inspired combination of the best of New American cooking with the best of Italian cuisine into more than 130 sophisticated but easy-to-follow recipes. Here are the dishes that have garnered national attention and unanimous praise, including melt-in-your-mouth beef short ribs,
"the" creamiest polenta, intoxicatingly fragrant roast chicken, and a deceptively simple Spaghetti with Fresh Tomato Sauce that transforms an everyday meal into something sublime. Because Scott understands that home cooks don t often have as much time to spend in the kitchen as they d like, his
"New Italian Cooking" includes many dishes that suit hectic weekday schedules meaning they can easily be made in 45 minutes or less such as Seared and Slow-Roasted Sirloin of Beef or Grilled Shrimp with Mint, Orange, and Fennel Couscous. When he slows things down for the weekend, it s with luxurious braises and roasts that require more time but not necessarily more effort, including Oven-Braised Lamb Shanks with Red Wine Vinegar and a sumptuous, long-simmering Bolognese Sauce. Featuring 30 captivating color photos, new insights on Italian ingredients, and friendly yet meticulous instructions,
"Scott Conant s New Italian Cooking" is a book to turn to again and again for the best of contemporary Italian cuisine."
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Professional Reviews
"Simply Tuscan"
" Scott Conant is a fine cook. He combines strong culinary skills with a deliberate flair for the creative and unexpected." -- Jonathan Waxman, chef, Barbuto
" Simple Italian meets American ingenuity. Good, easy-to-find ingredients matched perfectly with good, easy-to-follow recipes. This book is a wonderful addition to my kitchen bookshelf." -- Gordon Hamersley, chef-owner, Hamersley' s Bistro
" I have enjoyed Scott' s cooking for years at his restaurant, and now you have the opportunity to do it right in your home.
"Scott Conant' s New Italian Cooking" is a wonderful book where you can see Scott' s true passion for Italian flavors." -- Marcus Samuelsson, chef, Aquavit
" The moment I tasted Scott' s food I knew it was going to be big. The flavors are unique to Italian cuisine. In
"New Italian Cooking,""
"Scott provides great recipes that allow people to create simple or more intricate meals at home." -- Dean Fearing, chef, The Mansion on Turtle Creek"
"
" A handsome book of sophisticated, relaxed, and inspired recipes. This book is a must for professionals and home cooks alike." -- Alfred Portale, chef and co-owner, Gotham Bar and Grill"
"
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Overview
The award-winning chef of two of New York s most celebrated restaurants presents his fresh, vibrant approach to Italian cooking with recipes that reveal the secrets behind his most acclaimed dishes. Scott Conant, chef-owner of L Impero and Alto resta ...
Read full overview
Overview
The award-winning chef of two of New York s most celebrated restaurants presents his fresh, vibrant approach to Italian cooking with recipes that reveal the secrets behind his most acclaimed dishes. Scott Conant, chef-owner of L Impero and Alto restaurants in Manhattan, has been thrilling diners and impressing critics since L Impero opened in 2003. Now he translates his inspired combination of the best of New American cooking with the best of Italian cuisine into more than 130 sophisticated but easy-to-follow recipes. Here are the dishes that have garnered national attention and unanimous praise, including melt-in-your-mouth beef short ribs,
"the" creamiest polenta, intoxicatingly fragrant roast chicken, and a deceptively simple Spaghetti with Fresh Tomato Sauce that transforms an everyday meal into something sublime. Because Scott understands that home cooks don t often have as much time to spend in the kitchen as they d like, his
"New Italian Cooking" includes many dishes that suit hectic weekday schedules meaning they can easily be made in 45 minutes or less such as Seared and Slow-Roasted Sirloin of Beef or Grilled Shrimp with Mint, Orange, and Fennel Couscous. When he slows things down for the weekend, it s with luxurious braises and roasts that require more time but not necessarily more effort, including Oven-Braised Lamb Shanks with Red Wine Vinegar and a sumptuous, long-simmering Bolognese Sauce. Featuring 30 captivating color photos, new insights on Italian ingredients, and friendly yet meticulous instructions,
"Scott Conant s New Italian Cooking" is a book to turn to again and again for the best of contemporary Italian cuisine."
Product Details
Professional Reviews
"Simply Tuscan"
" Scott Conant is a fine cook. He combines strong culinary skills with a deliberate flair for the creative and unexpected." -- Jonathan Waxman, chef, Barbuto
" Simple Italian meets American ingenuity. Good, easy-to-find ingredients matched perfectly with good, easy-to-follow recipes. This book is a wonderful addition to my kitchen bookshelf." -- Gordon Hamersley, chef-owner, Hamersley' s Bistro
" I have enjoyed Scott' s cooking for years at his restaurant, and now you have the opportunity to do it right in your home.
"Scott Conant' s New Italian Cooking" is a wonderful book where you can see Scott' s true passion for Italian flavors." -- Marcus Samuelsson, chef, Aquavit
" The moment I tasted Scott' s food I knew it was going to be big. The flavors are unique to Italian cuisine. In
"New Italian Cooking,""
"Scott provides great recipes that allow people to create simple or more intricate meals at home." -- Dean Fearing, chef, The Mansion on Turtle Creek"
"
" A handsome book of sophisticated, relaxed, and inspired recipes. This book is a must for professionals and home cooks alike." -- Alfred Portale, chef and co-owner, Gotham Bar and Grill"
"
Borrow
All Available Copies
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eBook Obtain a digital book from our friends at eBooks.com.
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Digital edition from eBooks.com | {{ebooksDotComPrice}} {{ebooksDotComCurrency}} | eBooks.com |
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Audio Book Obtain a digital book from our friends at AudiobooksNow.com.
|
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{{audioBooksNowPrice}} {{audioBooksNowCurrency}} | Audiobook |
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