Bold Italian

Binding: Paperback
EAN: 9780767916837
ISBN: 0767916832
Item Dimensions:91080016563
Label: Clarkson Potter
Languages:EnglishUnknownEnglishOriginal LanguageEnglishPublished
Manufacturer: Clarkson Potter
Number Of Items: 1
Number Of Pages: 272
Publication Date: April 22, 2008
Publisher: Clarkson Potter
Release Date: April 22, 2008
Studio: Clarkson Potter

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Editorial Review:

Product Description:


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.



Amazon.com 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

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