Elegance meets culinary tradition at Spiaggia, Chicago's premier Italian restaurant, where Chef Tony Mantuano and restauranteur Larry Levy have been astounding celebrities, foodies, and renowned chefs and winemakers for more than two decades. For the first time they share the secrets behind their award-winning Italian cuisine. From antipasti to primi courses such as Crescenza Cheese-filled Ravioletto with Parmesan Truffle Butter, to secondi main courses such as Grilled Veal Chop with Crispy Sweetbreads and Swiss Chard Timbale, these recipes explore Italian traditions and build on them in a way that's completely contemporary. This gorgeous reference makes the perfect gift for anyone passionate about the indulgences of Italian cooking.
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Tony Mantuano is the executive chef for Spiaggia. He lives in Chicago.
Cathy Mantuano is a former manager for Spiaggia. She makes her home in Chicago.
Jeff Kauck lives in Chicago. His photography has been featured in Bon Appetit , Waitrose Food Illustrated , Cooking Light , and other magazines.
As the Chicago four-star restaurant Spiaggia celebrates its 20th anniversary, chef and partner Tony Mantuano, along with his wife (and Spiaggia’s former manager), Cathy, present this beautiful tribute to the establishment’s Tuscan cuisine, a lovely collection of impressive recipes and stunning photographs. Although the authors emphasize the importance of cooking with food that’s in season, readers will be quickly tipped off that this isn’t your average Tuscan, fresh cooking cookbook once they look at the "basic ingredients" list, which includes caul (a thin membrane lining the abdominal cavity of pigs and sheep), caviar, foie gras, porcini mushrooms and truffles. The recipes are elegant yet, for the most part, not stuffy: Golden Scallops Salad, Grilled Sliced Tuna with Giant White Beans and Romanesco, and "Guitar String" Pasta with Red Shrimp and Baby Zucchini. All of them demonstrate the Mantuanos’ penchant for mixing unusual but complementary flavors. Still, the book’s complex dishes, such as Seared Foie Gras with White Corn Polenta and Quince with Passito di Moscato Syrup, may deter more casual home cooks. Photos.
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Descrizione libro Chronicle Books, 2004. Hardcover. Condizione libro: New. Codice libro della libreria P110811845117
Descrizione libro Chronicle Books, 2004. Hardcover. Condizione libro: New. Codice libro della libreria DADAX0811845117
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Descrizione libro Condizione libro: Brand New. Book Condition: Brand New. Codice libro della libreria 97808118451131.0