AUTHOR: Nancy Silverton has won just about every culinary accolade there is, including being named Outstanding Chef by the James Beard Foundation, its highest honor for an individual chef; both Fortune and Food & Wine magazines have named her among the “Most Innovative Women in Food and Drink.” She was recently profiled in Netflix’s documentary series Chef’s Table and has plans to open restaurants in New York City and London.
CHI SPACCA remains one of the hottest dining destinations in Los Angeles six years after it opened, and was named one of the best new restaurants in the country by the trifecta of GQ, Esquire, and Bon Appetit. Written with the restaurant’s longtime executive chef Ryan DeNicola, this book is the next best thing to a table for two.
PREVIOUS BOOKS: Silverton’s four previous cookbooks with Knopf—Mozza at Home, The Mozza Cookbook, A Twist of the Wrist, and Nancy Silverton’s Sandwich Book—have together sold more than 150k copies.
RECIPES: Featuring more than 100 recipes for Spuntini, Insalate, Contorni, Pesce, Carne, and Dolci, Chi Spacca is a comprehensive tome for cooking with meat at home. But in addition, Silverton has included a plethora of non-meat dishes, from roasted vegetables to salads to sides.
FRESH TAKE: There are plenty of meat books out there, but nearly none written by women. Here Silverton tackles this popular cookbook category with her trademark Italian-by-way-of-the-West-Coast style. It is the most groundbreaking meat book since Hugh Fearnley-Whittingstall’s The River Cottage Meat Book published over a decade ago.
BEAUTIFULLY, LAVISHLY ILLUSTRATED: Full-color photography throughout, including pictures of plated dishes, process shots, and images that capture the atmosphere of the restaurant.
“For home cooks, restaurant cookbooks usually serve as half archive, half inspiration, but Los Angeles chef Nancy Silverton writes ambitious recipes a home cook looking to grow (or flex) actually wants to try. The Chi Spacca cookbook, written by Silverton, Ryan DeNicola, and Carolynn Carreño, will fuel fantasies of massive slabs of meat seasoned with fennel pollen on the grill, served with salads of thinly shaved vegetables and a butterscotch budino for dessert…. What’s really wonderful about the book…is the way it mixes serious ambition with practical advice and tons of context. Silverton explains the inspiration and authorship of every dish, and in those headnotes reveals the extent to which Chi Spacca, for all its Tuscan butchery pedigree, is a deeply Californian restaurant…. And the recipes always consider the cook.” —Meghan McCarron, Eater
“The argument of Chi Spacca… is strong—and sensible: It’s not about how much or how little meat you eat—but the quality of that meat.” —Paul Kita, Men’s Health
“This hallowed restaurant is a temple of meat in Los Angeles…. For anyone who’s been wary of cooking meat on the grill, or cooking, this is essential reading…. The recipe for the restaurant’s most requested menu item, focaccia di Recco, is a game-changer, especially if you’re tired with futzing with a sourdough starter and want to step it up to dough stretching. Silverton writes, ’…you may have no idea what focaccia di Recco is. Also called focaccia col formaggio (focaccia with cheese), this is nothing like any other focaccia you’ve ever tasted.’ Truth.” —Brekke Fletcher, CNN.com
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