{"product_id":"chi-spacca-a-new-approach-to-american-cooking-hardcover","title":"Chi Spacca: A New Approach to American Cooking - Hardcover","description":"\u003cp\u003eby \u003cb\u003eNancy Silverton\u003c\/b\u003e (Author), \u003cb\u003eRyan Denicola\u003c\/b\u003e (Author), \u003cb\u003eCarolynn Carreno\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eFrom the James Beard Award-winning star of Netflix's \u003ci\u003eChef's Table\u003c\/i\u003e 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.\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003eIn her tenth cookbook, Nancy Silverton (\"Queen of L.A.'s restaurant scene\"\u003ci\u003e --Los Angeles Times\u003c\/i\u003e), 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 \u003ci\u003eFood \u0026amp; Wine), \u003c\/i\u003e 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.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eNANCY 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 \u003ci\u003eBowls of Plenty, \u003c\/i\u003e and the coauthor of many other cookbooks.\u003c\/p\u003e\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 384\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.3 x 9.1 x 8.3 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 13, 2020\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":51756551274784,"sku":"9780525654650","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/9764\/5344\/files\/ba6e8c0dba86dc539d2542e772d18e94.webp?v=1780080882","url":"https:\/\/ebocreations.com\/products\/chi-spacca-a-new-approach-to-american-cooking-hardcover","provider":"The E-Book Oasis LLC","version":"1.0","type":"link"}