The Scarpetta Cookbook : 125 Recipes from the Acclaimed Restaurant
(eBook)
Author
Published
[Place of publication not identified] : Houghton Mifflin Harcourt, [2013].
Physical Desc
1 online resource (384 pages)
Status
Description
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Subjects
LC Subjects
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More Details
Format
eBook
Language
English
ISBN
9780544188051
UPC
9780544188051
Notes
Restrictions on Access
Access limited to subscribing institutions.
Description
Italian recipes from the Food Network star that show "you don't need expensive ingredients or complicated methods to produce delicious food" ( The Miami Herald ). In addition to appearances on Chopped and Bravo's Top Chef , Scott Conant is known for founding Scarpetta -- cited on such lists as Esquire 's "Best New Restaurants in America." The Manhattan eatery, with its Milan-meets-Tuscany style, expanded to Miami, Los Angeles, Las Vegas, and Toronto -- and now this gorgeously illustrated cookbook gives you 125 of the restaurant's signature dishes. Creamy Polenta with Fricassee of Truffled Mushrooms, Spaghetti with Tomato and Basil, Fennel-Dusted Black Cod -- not only will you find recipes like these, you'll also learn how to master techniques and gain a deeper understanding of the art of cooking, rather than merely following a set of steps. And as a bonus, you'll find sidebars about everything from ingredient shopping to tips on entertaining at home. "Rich in words and flavor, this is a must-have for anyone who wants to know how to cook with passion and taste." -- Marcus Samuelsson, James Beard Award-winning chef.
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Citations
APA Citation, 7th Edition (style guide)
Conant, S. (2013). The Scarpetta Cookbook: 125 Recipes from the Acclaimed Restaurant . Houghton Mifflin Harcourt.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Conant, Scott. 2013. The Scarpetta Cookbook: 125 Recipes From the Acclaimed Restaurant. Houghton Mifflin Harcourt.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Conant, Scott. The Scarpetta Cookbook: 125 Recipes From the Acclaimed Restaurant Houghton Mifflin Harcourt, 2013.
MLA Citation, 9th Edition (style guide)Conant, Scott. The Scarpetta Cookbook: 125 Recipes From the Acclaimed Restaurant Houghton Mifflin Harcourt, 2013.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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Grouped Work ID
a0fed54f-3090-8e80-29b4-6f4f562f10af-eng
Grouping Information
| Grouped Work ID | a0fed54f-3090-8e80-29b4-6f4f562f10af-eng |
|---|---|
| Full title | scarpetta cookbook 125 recipes from the acclaimed restaurant |
| Author | conant scott |
| Grouping Category | book |
| Last Update | 2024-01-05 20:03:08PM |
| Last Indexed | 2024-05-04 03:51:52AM |
Book Cover Information
| Image Source | coce_google_books |
|---|---|
| First Loaded | Jul 25, 2022 |
| Last Used | Mar 17, 2024 |
Marc Record
| First Detected | Sep 03, 2021 10:00:31 AM |
|---|---|
| Last File Modification Time | Jul 05, 2023 02:24:31 PM |
MARC Record
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| 520 | |a Italian recipes from the Food Network star that show "you don't need expensive ingredients or complicated methods to produce delicious food" ( The Miami Herald ). In addition to appearances on Chopped and Bravo's Top Chef , Scott Conant is known for founding Scarpetta -- cited on such lists as Esquire 's "Best New Restaurants in America." The Manhattan eatery, with its Milan-meets-Tuscany style, expanded to Miami, Los Angeles, Las Vegas, and Toronto -- and now this gorgeously illustrated cookbook gives you 125 of the restaurant's signature dishes. Creamy Polenta with Fricassee of Truffled Mushrooms, Spaghetti with Tomato and Basil, Fennel-Dusted Black Cod -- not only will you find recipes like these, you'll also learn how to master techniques and gain a deeper understanding of the art of cooking, rather than merely following a set of steps. And as a bonus, you'll find sidebars about everything from ingredient shopping to tips on entertaining at home. "Rich in words and flavor, this is a must-have for anyone who wants to know how to cook with passion and taste." -- Marcus Samuelsson, James Beard Award-winning chef. | ||
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