Bold Italian - Softcover

Conant, Scott; Smart, Joanne McAllister

Softcover

ISBN 10: 0767916832 ISBN 13: 9780767916837

Publisher: Clarkson Potter, 2008

Synopsis

After years of cooking in his restaurants, SCOTT CONANT now turns his attention to the bold, flavorful dishes he makes for friends and family at home. A celebration of honest Italian cooking, Bold Italian brings together more than 125 recipes from Italy's varied and various regions, updated and interpreted for the American kitchen.

With a focus on purity of flavor and a respect for the finest ingredients, Conant presents such mop-your-plate dishes as Salt-Baked Shrimp with Olive Oil and Thyme; Grilled Eggplant, Marinated Tomato, and Arugula Salad; Tagliatelle with Peas and Prosciutto; Pan-Roasted Chicken with Potatoes and Green Olives; and desserts like Nutella Panino with Ice Cream and Espresso.

Enhanced with twenty full-color photographs, Bold Italian is a treat for the eye as well as the taste buds. Beginning cooks will appreciate the simplicity of the recipes, while veteran cooks will savor delicious variations on traditional favorites as well as new discoveries. Bold Italian reflects Conant's refreshed, artisanal approach to Italian cooking.

About this title

Review:

In Bold Italian, Scott Conant, chef-owner of Manhattan's L'Impero, provides full-flavored recipes like Pappardelle with Duck Ragu and Black Olives, and Braised Oxtail and Sweet Potato Risotto. This collection of 130-plus recipes travels beyond Italy, that country of happy eating, offering a wide range of delicious, relaxed fare. Dishes like Almond Gazpacho; Braised Spareribs with Tyrolean Potatoes; and Artichoke and Slow-Roasted Salmon with Trumpet Mushrooms and Turnips show Conant's gift for savory cooking that's also, thankfully, easy to prepare. Sweets like Tiramisu Parfait and Muscavado Cake with Caramel Apple Sauce also receive his careful yet unfussy treatment, as do several specialty breads. With photos and good information throughout (never cook canned chickpeas, for example), this collection is for everyday as well as special-occasion cooking. --Arthur Boehm

About the Author:

SCOTT CONANT has been cooking for over twenty years; he created two of the top ten Italian restaurants in New York City with L’Impero and Alto, according to Zagat. L’Impero received three stars from the New York Times and won the James Beard Award for the Best New Restaurant in America in 2003. He has garnered international attention for his focused, refined approach to modern Italian cuisine. In 2004, he was named one of the ten best new chefs in the country by Food and Wine magazine. A graduate of the Culinary Institute of America, he has appeared in numerous publications and on television shows ranging from the Today Show to Top Chef. He regularly appears on the Home Shopping Network with his own line of cookware, home kitchen appliances, and food products. Conant, who also wrote New Italian Cooking with Joanne Smart, lives in New York City with his wife, Meltem.

JOANNE MCALLISTER SMART is the coauthor of the award–winning Bistro Cooking at Home and the editor of Cooking New American. She collaborated on New Italian Cooking. Smart is a regular contributor to Fine Cooking magazine. She lives in Connecticut.

About this edition

• Publisher: Clarkson Potter
• Publication date: 2008
• ISBN 10: 0767916832
• ISBN 13: 9780767916837
• Binding: Paperback
• Number of pages: 272