From the James Beard Award-winning star of Netflix\'s Chef\'s Table 100+ recipes for meat (and more ) from Chi Spacca, her acclaimed, meat-oriented Los Angeles restaurant In her first meat-centric 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.
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..
And vegetable dishes are given just as much attention, from fire-kissed Whole Roasted Cauliflower with Green Garlic Cr me Fra che
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.
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.
From the James Beard Award-winning star of Netflix\'s Chef\'s Table 100+ recipes for meat (and more ) from Chi Spacca, her acclaimed, meat-oriented Los Angeles restaurant In her first meat-centric 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
