Chi Spacca: A New Approach to American Cooking

Chi Spacca: A New Approach to American Cooking

Chi Spacca: A New Approach to American Cooking 

From the James Beard Award-winning star of Netflix's Chef's Table: An entirely different way to deal with American cooking, one that mixes the forefront culinary ethos of Los Angeles, the ageless kinds of Italy, and the delights of barbecuing with fire. Including 100+ plans from Chi Spacca, her acclaimed Los Angeles eatery.

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 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.

About the Author
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.

This was a gift for someone who asked for it. I do know that she was thrilled to receive it. --E. Swim

I love this book. It’s not easy to find recipes that look elaborate and haute cuisine in the result, but are in fact quite approachable.The authors introduce each recipe, explain the process step by step (without being condescending), and advise on the best ingredients, also offering substitutes. The book includes as well sources for equipment and food, and a few detailed lessons by co-author Ryan DeNicola. I have tried the Fideus a la Catalana and the Charred Sugar Snap Peas. They were perfect! --Jim 

I so enjoy reading the text of this cookbook. It is easy to read and follow with a relaxed manner. We loved the pollo e pane tostato. --Gail Dodek Wenner 

Download Cooking Ebook Chi Spacca: A New Approach to American Cooking | 190 Mb | Pages 384 | EPUB | 2020

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