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The Scarpetta Cookbook Hardcover


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The Scarpetta Cookbook + The Gramercy Tavern Cookbook + Classico e Moderno: Essential Italian Cooking
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Product Details

  • Hardcover: 384 pages
  • Publisher: Houghton Mifflin Harcourt; 1 edition (October 15, 2013)
  • Language: English
  • ISBN-10: 111850870X
  • ISBN-13: 978-1118508701
  • Product Dimensions: 9.2 x 8.4 x 1.2 inches
  • Shipping Weight: 3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (25 customer reviews)
  • Amazon Best Sellers Rank: #28,923 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Review

"With 125 recipes arranged in six courses, Conant presents classic Italian plates showing home cooks how to prepare his famed restaurant fare."
-Publishers Weekly (starred)
 
“Scott Conant’s cooking is certainly a departure from the predictable Italian meals we’ve come to expect. The spectacular food at Scarpetta has a foundation in Italy with an American sensibility that should be coined “Conant’s Cuisine.”
-Bobby Flay, Chef/Author
 
“This is a celebration of Scott's love of entertaining beautifully for his family and his Scarpetta guests. Rich in words and flavor, this a must-have for anyone who wants to know how to cook with passion and taste.”
-Marcus Samuelsson, James Beard Award Winning Chef, Author and Owner of Red Rooster Harlem
 
"Conant’s spaghetti with tomato sauce recipe is indicative of what I like best about the cookbook — you don’t need expensive ingredients or complicated methods to produce delicious food…Another big plus is that the book is full of wonderful tips. With this recipe, for example, he reminds us to save a bit of the pasta water in case the sauce needs thinning."
-Linda Cicero, Miami Herald
 
"Conant’s beloved spaghetti with tomato and basil is an out-of-this-universe twist on a classic, and tajarin with shaved white truffles is divine in its decadent simplicity."
-LA Confidential

More About the Author

Scott Conant brings a deft touch and unwavering passion to creating food with soul. His first Scarpetta location, which opened in New York City in 2008, garnered a glowing three-star review from The New York Times, was named one of the Best New Restaurants in America by Esquire magazine and received a nomination for Best New Restaurant from the James Beard Foundation in 2009. Most recently, it was selected as one of Adam Platt's "Top 101 New York City Restaurants of 2011" in New York magazine.

In 2008, Conant opened Scarpetta at Miami Beach's Fontainebleau resort, which received a four-star review from The Miami Herald. In October 2010, Conant opened Scarpetta at the Montage Beverly Hills in Los Angeles. He opened a fourth location as well as D.O.C.G Enoteca, a new wine bar, at the Cosmopolitan of Las Vegas in December 2010. Spring 2012 saw the unveiling of the SCM Culinary Suite, Conant's private loft in SoHo where he hosts dinners, cocktail parties and develops new recipes.

A graduate of the Culinary Institute of America, Conant was named one of America's Best New Chefs by Food & Wine magazine in 2004. He has appeared on The Today Show, Good Morning America, The Talk and Bravo's Top Chef. Conant has also served as a frequent judge on Food Network's "Chopped" and published two cookbooks: New Italian Cooking and Bold Italian, with a third title, The Scarpetta Cookbook, available October 2013. In addition to his restaurants, Conant now serves his signature cuisine at McCarran International Airport's American Express Centurion Lounge in Las Vegas, which opened in March 2013.

Customer Reviews

Awesome recipes--so easy to follow.
patricia gray
Perhaps if I had my own restaurant and I were feeding a lot of people this book would be right up my alley.
Dog Lover
All in all a great addition for anyone who loves to cook or eat Italian food.
Mary K. Ruggiero

Most Helpful Customer Reviews

15 of 16 people found the following review helpful By Vaughn on October 17, 2013
Format: Kindle Edition Verified Purchase
Not a fan of chef on television...but knowing his pedigree I pushed myself into this book. Great decision! I now have a better understanding of Scott and his take on modern rustic cuisine. Buy this book!
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12 of 13 people found the following review helpful By Lonnie on October 20, 2013
Format: Hardcover Verified Purchase
I made my first recipe from the book tonight, the spaghetti made from fresh plum tomatoes. It was phenomenal. I had no idea it would be so tasty judging by the minimal ingredients. I can't wait to try another!
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13 of 18 people found the following review helpful By Mary K. Ruggiero on October 16, 2013
Format: Hardcover Verified Purchase
This book is a triumph for Chef Scott. It's beautifully produced, with gorgeous photography. The recipes are mouth-watering. Some of the recipes rely on ingredients that might be difficult for home cooks to find, but he gives a sources list in the appendix that can help. All in all a great addition for anyone who loves to cook or eat Italian food. It would be a bargain at three times the price.
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2 of 2 people found the following review helpful By Allessandra Paglia on February 23, 2014
Format: Hardcover
Received this for Christmas and I love it. It may seem silly but to me cookbooks are like textbooks. I study them and learn from them and I don't always make every recipe. I love Scott Conant and the fried olives and polenta with mushrooms are my favorite recipes so far. Can't wait to try more!!
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1 of 1 people found the following review helpful By Carol Cirricione on March 14, 2014
Format: Hardcover Verified Purchase
Enjoy watching Scott on the Food Network and wanted to try his favorite dishes--I like his simple Italian dishes that are done with flair.
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1 of 1 people found the following review helpful By KimmyK on February 24, 2014
Format: Hardcover Verified Purchase
Great recipes, beautiful pictures and thoughtful instructions.
You will not be disappointed with your efforts, GREAT cookbook! Great for a gift also!
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1 of 1 people found the following review helpful By Linda Fishkin on February 9, 2014
Format: Hardcover Verified Purchase
The book was actually a gift. The recipient loved the recipies and I haven't tried them as yet. Nice book
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1 of 1 people found the following review helpful By shane whitehead on January 23, 2014
Format: Kindle Edition Verified Purchase
simple with showing how fresh ingredients, simple techniques can make truly delicious food. Reminds me of how my grandma made food truly with love.
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