"With 125 recipes arranged in six courses, Conant presents classic Italian plates showing home cooks how to prepare his famed restaurant fare."
-Publishers Weekly (starred)
“Scott Conant’s cooking is certainly a departure from the predictable Italian meals we’ve come to expect. The spectacular food at Scarpetta has a foundation in Italy with an American sensibility that should be coined “Conant’s Cuisine.”
-Bobby Flay, Chef/Author
“This is a celebration of Scott's love of entertaining beautifully for his family and his Scarpetta guests. Rich in words and flavor, this a must-have for anyone who wants to know how to cook with passion and taste.”
-Marcus Samuelsson, James Beard Award Winning Chef, Author and Owner of Red Rooster Harlem
"Conant’s spaghetti with tomato sauce recipe is indicative of what I like best about the cookbook — you don’t need expensive ingredients or complicated methods to produce delicious food…Another big plus is that the book is full of wonderful tips. With this recipe, for example, he reminds us to save a bit of the pasta water in case the sauce needs thinning."
-Linda Cicero, Miami Herald
"Conant’s beloved spaghetti with tomato and basil is an out-of-this-universe twist on a classic, and tajarin with shaved white truffles is divine in its decadent simplicity."
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