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Scott Conant's New Italian Cooking
Scott Conant
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.
Broadway
October 2005
304 pages
ISBN: 0767916824
Hardcover
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Non-Fiction
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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