Chi Spacca: A New Approach to American Cooking Nancy Silverton

Chi Spacca: A New Approach to American Cooking

Author: Nancy Silverton
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Book Title
Chi Spacca: A New Approach to American Cooking
Author
Nancy Silverton
ISBN
9780525654650
From the James Beard Award-winning star of Netflix's Chef's Table 100+ recipes for meat (and more ) from Chi Spacca, her acclaimed, meat-oriented Los Angeles restaurant In her first meat-centric cookbook, Nancy Silverton ("Queen of L.A.'s restaurant scene" --Los Angeles Times), shares the secrets of cooking like an Italian butcher with recipes for meats, fish, and vegetables that capture the spirit of Italy. Drawing on her years living and cooking in Umbria, Italy, and from the menu of her revered steakhouse, Chi Spacca (hailed as a "meat speakeasy" by Food & Wine), Silverton, and Chi Spacca's executive chef Ryan DeNicola, present their take on such mouth-watering dishes as Beef Cheek and Bone Marrow Pie; Coffee-Rubbed Tri-Tip; Fried Whole Branzino with Pickled Peppers and Charred Scallions; and Moroccan Braised Lamb Shanks. And vegetable dishes are given just as much attention, from fire-kissed Whole Roasted Cauliflower with Green Garlic Cr me Fra che; Charred Sugar Snap Peas with Yogurt, Guanciale, and Lemon Zest; Little Gems with Herb Breadcrumbs, Bacon Vinaigrette, and Grated Egg; Roasted Beets with Chicories, Yogurt, and Lemon Zest. Also included are Silverton's own spins on steakhouse classics such as Caesar salad, creamed corn, and mashed potatoes, as well as desserts, including, of course, her beloved butterscotch budino.Binding Type: HardcoverAuthor: Nancy Silverton, Ryan Denicola, Carolynn CarrenoPublisher: Knopf Publishing GroupPublished: 10/13/2020ISBN: 9780525654650Pages: 384Weight: 3.17lbsSize: 9.10h x 8.30w x 1.30dReview Citations: Publishers Weekly 03/02/2020Booklist 04/01/2020 pg. 8Library Journal 04/01/2020 pg. 119
From the James Beard Award-winning star of Netflix's Chef's Table 100+ recipes for meat (and more ) from Chi Spacca, her acclaimed, meat-oriented Los Angeles restaurant

In her first meat-centric cookbook, Nancy Silverton ("Queen of L.A.'s restaurant scene" --Los Angeles Times), shares the secrets of cooking like an Italian butcher with recipes for meats, fish, and vegetables that capture the spirit of Italy. Drawing on her years living and cooking in Umbria, Italy, and from the menu of her revered steakhouse, Chi Spacca (hailed as a "meat speakeasy" by Food & Wine), Silverton, and Chi Spacca's executive chef Ryan DeNicola, present their take on such mouth-watering dishes as Beef Cheek and Bone Marrow Pie; Coffee-Rubbed Tri-Tip; Fried Whole Branzino with Pickled Peppers and Charred Scallions; and Moroccan Braised Lamb Shanks. And vegetable dishes are given just as much attention, from fire-kissed Whole Roasted Cauliflower with Green Garlic Cr me Fra che; Charred Sugar Snap Peas with Yogurt, Guanciale, and Lemon Zest; Little Gems with Herb Breadcrumbs, Bacon Vinaigrette, and Grated Egg; Roasted Beets with Chicories, Yogurt, and Lemon Zest. Also included are Silverton's own spins on steakhouse classics such as Caesar salad, creamed corn, and mashed potatoes, as well as desserts, including, of course, her beloved butterscotch budino.

Binding Type: Hardcover
Author: Nancy Silverton, Ryan Denicola, Carolynn Carreno
Publisher: Knopf Publishing Group
Published: 10/13/2020
ISBN: 9780525654650
Pages: 384
Weight: 3.17lbs
Size: 9.10h x 8.30w x 1.30d

Review Citations: Publishers Weekly 03/02/2020
Booklist 04/01/2020 pg. 8
Library Journal 04/01/2020 pg. 119
From the James Beard Award-winning star of Netflix's Chef's Table 100+ recipes for meat (and more ) from Chi Spacca, her acclaimed, meat-oriented Los Angeles restaurant

In her first meat-centric cookbook, Nancy Silverton ("Queen of L.A.'s restaurant scene" --Los Angeles Times), shares the secrets of cooking like an Italian butcher with recipes for meats, fish, and vegetables that capture the spirit of Italy. Drawing on her years living and cooking in Umbria, Italy, and from the menu of her revered steakhouse, Chi Spacca (hailed as a "meat speakeasy" by Food & Wine), Silverton, and Chi Spacca's executive chef Ryan DeNicola, present their take on such mouth-watering dishes as Beef Cheek and Bone Marrow Pie; Coffee-Rubbed Tri-Tip; Fried Whole Branzino with Pickled Peppers and Charred Scallions; and Moroccan Braised Lamb Shanks. And vegetable dishes are given just as much attention, from fire-kissed Whole Roasted Cauliflower with Green Garlic Cr me Fra che; Charred Sugar Snap Peas with Yogurt, Guanciale, and Lemon Zest; Little Gems with Herb Breadcrumbs, Bacon Vinaigrette, and Grated Egg; Roasted Beets with Chicories, Yogurt, and Lemon Zest. Also included are Silverton's own spins on steakhouse classics such as Caesar salad, creamed corn, and mashed potatoes, as well as desserts, including, of course, her beloved butterscotch budino.

Binding Type: Hardcover
Author: Nancy Silverton, Ryan Denicola, Carolynn Carreno
Publisher: Knopf Publishing Group
Published: 10/13/2020
ISBN: 9780525654650
Pages: 384
Weight: 3.17lbs
Size: 9.10h x 8.30w x 1.30d

Review Citations: Publishers Weekly 03/02/2020
Booklist 04/01/2020 pg. 8
Library Journal 04/01/2020 pg. 119