Chi Spacca: A New Approach to American Cooking (Hardcover) (ISBN-13: 9780525654650)

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 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鑪e Fra?he; 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.

Author: Nancy Silverton, Ryan Denicola, Carolynn Carreno
ISBN-10: 0525654658
ISBN-13: 9780525654650
Publisher: Knopf Publishing Group
Language: English
Published: 10/13/2020
Pages: 384
Format: Hardcover
Weight: 3.17lbs
Size: 9.10h x 8.30w x 1.30d

Review Citation(s):
Publishers Weekly 03/02/2020
Booklist 04/01/2020 pg. 8
Library Journal 04/01/2020 pg. 119