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From award-winning chef and Food Network personality Scott Conant, Peace, Love, and Pasta is a cookbook of restaurant-quality Italian meals that you can make easily in your home kitchen.
“Behind his universally loved charisma, Scott Conant is one of the best cooks I know. His gutsy, Italian-inspired recipes on these pages will make any home cook’s mouth water.”—Bobby Flay
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, Conant’s recipes appreciate the nuances of different flavors and ingredients, and the strong connection between food and family:
Includes Color Photographs
“Behind his universally loved charisma, Scott Conant is one of the best cooks I know. His gutsy, Italian-inspired recipes on these pages will make any home cook’s mouth water.”—Bobby Flay
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, Conant’s recipes appreciate the nuances of different flavors and ingredients, and the strong connection between food and family:
- Braised Short Rib Risotto with Caramelized Onions
- Spinach and Ricotta Gnudi
- Tuna Crudo with Lemon and Pickled Fresnos
- New England-Style Lobster Rolls
- Bolognese with Parmigiano-Reggiano Fonduta
Includes Color Photographs
Egileari buruz
Scott Conant is an award-winning chef known for his subtly masterful iteration of Italian cooking. Having previously opened New York restaurants Alto and Scarpetta, Scott currently has restaurants in Phoenix (Mora Italian), Las Vegas (Masso Osteria), Los Angeles (The Ponte), and a steakhouse in the Catskills (Cellaio). He launched Sprezza Foods, his own line of essential ingredients and wines, in 2018, and has been a regular judge on the Food Network’s Chopped since the program launched in 2009. He is the author of three previous cookbooks and lives in Arizona with his wife and two daughters.
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