**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
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.
