Description: From the James Beard Award - winning star of Netflix's Chef's Table: A whole new approach to American cooking one that blends the cutting edge culinary ethos of Los Angeles the timeless flavors of Italy and the pleasures of grilling with fire. Featuring 100+ recipes from Chi Spacca her acclaimed Los Angeles restaurant. In her tenth 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 De Nicola 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.
Title: Chi Spacca A New Approach To American Cooking
Barcode: 9780525654650
Publication Date: 10/13/2020
Category: Italy