After years of cooking in his restaurants, SCOTT CONANT now turns his attention to the bold, flavorful dishes he makes for friends and family at home. A celebration of honest Italian cooking, Bold Italian brings together more than 125 recipes from Italy's varied and various regions, updated and interpreted for the American kitchen.
With a focus on purity of flavor and a respect for the finest ingredients, Conant presents such mop-your-plate dishes as Salt-Baked Shrimp with Olive Oil and Thyme; Grilled Eggplant, Marinated Tomato, and Arugula Salad; Tagliatelle with Peas and Prosciutto; Pan-Roasted Chicken with Potatoes and Green Olives; and desserts like Nutella Panino with Ice Cream and Espresso.
Enhanced with twenty full-color photographs, Bold Italian is a treat for the eye as well as the taste buds. Beginning cooks will appreciate the simplicity of the recipes, while veteran cooks will savor delicious variations on traditional favorites as well as new discoveries. Bold Italian reflects Conant's refreshed, artisanal approach to Italian cooking.
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Book Description
Editorial Reviews
Amazon.com Review
In Bold Italian, Scott Conant, chef-owner of Manhattan's L'Impero, provides full-flavored recipes like Pappardelle with Duck Ragu and Black Olives, and Braised Oxtail and Sweet Potato Risotto. This collection of 130-plus recipes travels beyond Italy, that country of happy eating, offering a wide range of delicious, relaxed fare. Dishes like Almond Gazpacho; Braised Spareribs with Tyrolean Potatoes; and Artichoke and Slow-Roasted Salmon with Trumpet Mushrooms and Turnips show Conant's gift for savory cooking that's also, thankfully, easy to prepare. Sweets like Tiramisu Parfait and Muscavado Cake with Caramel Apple Sauce also receive his careful yet unfussy treatment, as do several specialty breads. With photos and good information throughout (never cook canned chickpeas, for example), this collection is for everyday as well as special-occasion cooking. --Arthur Boehm
From Publishers Weekly
In his second cookbook (after New Italian Cooking) Conant, chef and part owner of two respected New York City restaurants, shares recipes he enjoys making at home, all of which celebrate, translate and update dishes from various regions of Italy. The author starts with small plates like Seared Scallops with Leeks, Potato, and Sausage and traditional Mozzarella in Carozza updated with Cherry Tomato Sauce. Each appetizer accomplishes Conant's goal, which is, he explains, to wake up the palate, excite the senses... and create anticipation for the meal to come. Light salads like Roasted Beets with Robiola Cheese are included as well as simple, elegant soups such as Cranberry Bean Soup with Rosemary and Pancetta. He entices with pasta and gnocchi recipes such as Pappardelle with Duck Ragu and Black Olives, and Chicken-filled Gnocchi with Lentil Sauce. Such main dishes as Black Cod with Caramelized Fennel and Concentrated Tomatoes; Whole Roast Chicken with Pumpkin, Mushrooms, and Ginger; Pork Loin with Butternut Squash; and Rib Eye with Kale are accessible, and, indeed, offer bold new spins on traditional dishes. (Apr.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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Most Helpful Customer Reviews
3 of 3 people found the following review helpful
Format:Paperback
My wife and I have made about ten of the recipes in this book and all of them have been exquisite. This is a MUST HAVE for the spaghetti with clam sauce alone.
3 of 3 people found the following review helpful
Format:Paperback
This book is a gem! The recipes I've tried are delicious. I love this cuisine. It is fresh and appealing. I am happy to present these dishes to our guests, or just for our own enjoyment. And I love this Chef!! I think he is a gem also! Can't wait to hear more from him...
Patricia
Patricia
1 of 1 people found the following review helpful
By K.
Format:Paperback|Amazon Verified Purchase
The book is great for the home cook. There are recipes for all types of courses plus very helpful and interesting comments by the chef about each dish. Pictures are beautiful and inspiring.
Most Recent Customer Reviews
5.0 out of 5 stars
Great book to match his great restaurants
The recipes are fantastic and easy to make. If you love Conant and his restaurants, this book is a must.
Published 3 months ago by Carlos Arguello Jr.
1.0 out of 5 stars
DON'T BUY THIS BOOK !
This is the worst italian cookbook in my 200 book collection. the recipes are unusable. pick any 5 recipes at random, you will NOT make any of the 5. Read more
Published on September 21, 2008 by david milne
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