The Scarpetta Cookbook: 125 Recipes from the Acclaimed Restaurant

Scott Conant, Author
Scott Conant, photos by Brent Herrig. Houghton Mifflin Harcourt, $35 (384p) ISBN 978-1-118-50870-1
Reviewed on: 09/02/2013
Release date: 10/15/2013
Open Ebook - 1 pages - 978-1-306-02842-4
Open Ebook - 384 pages - 978-0-544-18805-1
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Home cooks can “enjoy the full Scarpetta experience” with a book by Conant, a judge on the Food Network’s Chopped reality show and owner of the five acclaimed Scarpetta restaurants. With 125 recipes arranged in six courses, Conant presents classic Italian plates showing home cooks how to prepare his famed restaurant fare. For “setting the tone,” steps include welcoming assaggini and appertivo (small bites put out before a meal) with dishes of warm herbed olives or baby fried artichokes with lemony yogurt sauce. Included are recipes from the famous Scarpetta breadbasket, including Stromboli focaccia and potato and caramelized-shallot focaccia, along with butters, caponata, and oils. Step-by-step preparations for antipasti such as lobster salad with burrata and peaches, stick-to-your-ribs pasta like duck and foie gras ravioli, and meat courses like Scarpetta’s roasted prochetta are described in detail, explaining cooking processes and featuring tips. Desserts include creative tarts, soufflés, and gelato. A section on the “Scarpetta Pantry” offers recipes for prepare-ahead sauces, stocks, spices, purees, and oils. Made-from-scratch fresh pasta and tomato sauce recipes used in multiple dishes are also provided, and seafood recipes are plentiful. Conant is inspired by seasonality and the location of each of his restaurants. The book presents a modern take on Italian cuisine for the ambitious home cook who wants to tackle these mop-up-the-plate-good dishes. (Oct.)
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