Scott Conant's New Italian Cooking

The award-winning chef of two of New York"™s most celebrated restaurants presents his fresh, vibrant approach to Italian cooking with recipes that reveal the secrets behind his most acclaimed dishes. Scott Conant, chef-owner of L"™Impero and Alto restaurants in Manhattan, has been thrilling diners and impressing critics since L"™Impero opened in 2003. Now he translates his inspired combination of the best of New American cooking with the best of Italian cuisine into more than 130 sophisticated but easy-to-follow recipes. Here are the dishes that have garnered national attention and unanimous praise, including melt-in-your-mouth beef short ribs, the creamiest polenta, intoxicatingly fragrant roast chicken, and a deceptively simple Spaghetti with Fresh Tomato Sauce that transforms an everyday meal into something sublime. Because Scott understands that home cooks don"™t often have as much time to spend in the kitchen as they"™d like, his New Italian Cooking includes many dishes that suit hectic weekday schedules"”meaning they can easily be made in 45 minutes or less"”such as Seared and Slow-Roasted Sirloin of Beef or Grilled Shrimp with Mint, Orange, and Fennel Couscous. When he slows things down for the weekend, it"™s with luxurious braises and roasts that require more time but not necessarily more effort, including Oven-Braised Lamb Shanks with Red Wine Vinegar and a sumptuous, long-simmering Bolognese Sauce. Featuring 30 captivating color photos, new insights on Italian ingredients, and friendly yet meticulous instructions, Scott Conant"™s New Italian Cooking is a book to turn to again and again for the best of contemporary Italian cuisine.