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Special Markets: Food & Drink 2020

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    9780525654667 Electronic book text, Reflowable, , EPUB
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  • Supply Detail

    Distributor: Random House, Inc. Availability: Available On Sale Date: Oct 13, 2020 Carton Quantity: 8 $47.00 CAD
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  • Catalogues

Chi Spacca
A New Approach to American Cooking
By (author): Nancy Silverton By (author): Ryan DeNicola By (author): Carolynn Carreno

ISBN:

9780525654650

Product Form:

Hardcover
Hardcover
English

Audience:

General/trade
Oct 13, 2020
$47.00 CAD
Active

Dimensions:

9.41in x 8.49 x 1.34 in | 3.12 lb

Page Count:

384 pages

Illustrations:

87 4C PHOTOGRAPHS IN TEXT
Alfred A. Knopf
Knopf
COOKING / Regional & Ethnic / Italian
From the James Beard Award-winning star of Netflix’s Chef’s Table: 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.

In her tenth 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; 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.

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.

NANCY 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 Bowls of Plenty, and the coauthor of many other cookbooks.

Author Residence: Los Angeles, CA

Author Hometown: Los Angeles, CA

Marketing: Major Facebook and Instagram Promotion

Promotion on Knopf Cooks

Recipe inclusion in Knopf Doubleday E-Newsletter

Postcards for the Mozza Family of Restaurants

Holiday Promotion

Library Marketing Campaign



Publicity: National Media Attention, including a Morning Show, NPR, and Print Features

Food Press

Women’s and Men’s Magazine Coverage

Coverage in Travel and Lifestyle Publications and Sites

Author tour, including Los Angeles, San Francisco, New York City



Author Website: chispacca.com

Author Social Media: Twitter: @NancySilverton; Instagram: @NancySilverton

“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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