Chi Spacca: A New Approach to American Cooking
ISBN-13:
9780525654650
ISBN-10:
0525654658
Edition:
First Edition
Author:
Nancy Silverton, Carolynn Carreno, Ryan DeNicola
Publication date:
2020
Publisher:
Knopf
Format:
Hardcover
384 pages
Category:
Barbecuing & Grilling
,
Outdoor Cooking
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Book details
ISBN-13:
9780525654650
ISBN-10:
0525654658
Edition:
First Edition
Author:
Nancy Silverton, Carolynn Carreno, Ryan DeNicola
Publication date:
2020
Publisher:
Knopf
Format:
Hardcover
384 pages
Category:
Barbecuing & Grilling
,
Outdoor Cooking
Summary
Chi Spacca: A New Approach to American Cooking (ISBN-13: 9780525654650 and ISBN-10: 0525654658), written by authors
Nancy Silverton, Carolynn Carreno, Ryan DeNicola, was published by Knopf in 2020.
With an overall rating of 3.6 stars, it's a notable title among other
Barbecuing & Grilling
(Outdoor Cooking) books. You can easily purchase or rent Chi Spacca: A New Approach to American Cooking (Hardcover) from BooksRun,
along with many other new and used
Barbecuing & Grilling
books
and textbooks.
And, if you're looking to sell your copy, our current buyback offer is $0.52.
Description
From the James Beard Award-winning star of Netflix's Chef's Table: 100+ recipes for meat (and more!) from Chi Spacca, her acclaimed, meat-oriented Los Angeles restaurant
In her first meat-centric 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; LLittle 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.
In her first meat-centric 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; LLittle 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.
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