Chi Spacca (ePub)
A New Approach to American Cooking: A Cookbook
(Sprache: Englisch)
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...
In her first meat-centric cookbook, Nancy Silverton ("Queen of L.A.'s restaurant...
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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 Crème Fraîche; 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.
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 Crème Fraîche; 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.
Autoren-Porträt von Nancy Silverton, Ryan Denicola, Carolynn Carreno
NANCY SILVERTON is the co-owner of Osteria Mozza, Pizzeria Mozza, Chi Spacca, and Mozza2Go, in Los Angeles and Newport Beach, California. She is the founder of the La Brea Bakery and the only chef ever to be awarded both the Outstanding Chef and Outstanding Pastry Chef awards from the James Beard Foundation. She lives in Los Angeles. RYAN DeNICOLA is the Executive Chef at Chi Spacca in Los Angeles. CAROLYNN CARREÑO is a James Beard Award-winning journalist, the author of Bowls of Plenty, and the coauthor of many other cookbooks.
Bibliographische Angaben
- Autoren: Nancy Silverton , Ryan Denicola , Carolynn Carreno
- 2020, 384 Seiten, Englisch
- Verlag: Knopf Doubleday Publishing Group
- ISBN-10: 0525654666
- ISBN-13: 9780525654667
- Erscheinungsdatum: 13.10.2020
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- Dateiformat: ePub
- Grösse: 181 MB
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Englisch
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