From award-winning chef and Food Network personality Scott Conant, a cookbook of restaurant-quality Italian meals that you can make easily in your home kitchen
Thirty-five years into an illustrious career of restaurant openings across the country, widespread acclaim, and frequent appearances on the Food Network’s Chopped and many other shows, Scott Conant has returned home to create his most personal cookbook yet. Meals cooked from simple, fresh ingredients were staples of Conant’s childhood in a New England family with roots in Southern Italy. From his grandparents’ garden to the dinner table, he learned early on to appreciate the nuances of different flavors and ingredients, and the strong connection between food and family.
Focusing on these foods Conant grew up with and the ones he makes for his loved ones today, Peace, Love, and Pasta compiles simple, fresh, and flavorful Italian recipes for the home cook to bring to their own family’s table. These recipes are built on the art of cooking for love, fascination with flavors and ingredients, and the simple pleasures of taste and conviviality.
Amazon * Abrams Books
Review
This is my 4th year as part of the Abrams Dinner Party which is great for me as much as I like to cook and try new recipes. Pasta is always a good fallback because there are so many amazing things that can be made and this new book from Scott Conant will delight everyone because it is so much more than just pasta. There are beverages, soups, meat dishes, sweets, and even a Turkish section. It is all about simplicity and I can tell you from the few dishes I have made so far, they are definitely not complex and great for any level of cooking skill you might possess.
When I first opened the book, it opened to the Roasted Garlic, Parmigiano-Reggiano, and EVOO Spread. I happen to LOVE garlic so I knew this was a MUST to make. Now you can put it on crostini or use it as a dip, but I knew it would be delicious spread on some chicken and put under the broiler to finish off the dish. Let me tell you, it was divine! I didn’t use as much EVOO as it called for since I wasn’t using it as a dip and didn’t need it running out all over the dish. This is definitely a spread that I plan to make multiple times in the future. This is a photo of that spread, my mouth is drooling just looking at it right now.
The second dish I tried was the Sausage and Porcini Ragu. This is another simple dish that I happened to have all of the ingredients on hand. It came together pretty quickly and the taste was outstanding. I am not a mushroom fan but it worked in this dish (plus there were not a lot of mushrooms). This dish is going into our rotation.
I have several other recipes bookmarked including one of the Turkish dishes, Sigara Börek. It is a pasta dough filled with feta cheese and pan-fried. I found the Yufka dough at a Middle Eastern grocery store and plan to try it out very soon.
Overall, this cookbook has a lot to offer everyone from the amateur to the more professional chef. Plus the recipes are great for bringing family together to try new dishes and even cook together.
