FOOD NETWORK chef SCOTT CONANT of CHOPPED, CHOPPED SWEETS and author of new book PEACE, LOVE AND PASTA

Summary: ABOUT SCOTT CONANT AND PEACE, LOVE AND PASTA Peace, Love, and Pasta: Simple and Elegant Recipes from a Chef's Home Kitchen, Scott's most personal and accessible cookbook to date, delves into the evolution of how his cooking has changed throughout his career, and how he has established the strongest connection he's ever had to his food as a result of his deep relationship with his family. Previously living a life continuously on the road, like so many of us, during the pandemic Scott embraced the unprecedented opportunity to be at home and cook with (and for) his family every day. This change actually affected the direction of Peace, Love, and Pasta which is now a celebration of the art of cooking for love. The book showcases the foods Scott grew up with and those he makes for his loved ones today, offering restaurant-quality meals that emphasize the beauty of simple, fresh and flavorful Italian dishes. It also includes authentic Turkish recipes as an homage to his wife, Mel's, heritage and the meals that are a staple in their home. Recipes from Peace, Love, and Pasta include: *A guide to handmade pastas such as Scott's famed signature Pasta Pomodoro made with fresh basil and tomatoes, butter, and olive oil * Simple staples, from Scott's Broccoli Rabe Pesto to his Roasted Garlic, Parmigiano-Reggiano, and EVOO Spread * Must-try seafood dishes such as Hamachi Crudo with Ginger Oil and Finger Limes and a delicious, brothy flavor bomb called Branzino Alla'acqua Pazza that combines branzino with lobster, spices, herbs and heat * Perfectly cooked meats such as the Prime Rib with Parmigiano-Reggiano Popovers and Dijon and Demi-Glace Glazed Leg of Lamb with Lemon-Herb Crust * Dishes for the whole family inspired by Scott's daughters, ranging from Ayla's Truffle Tajarin and Karya's Ricotta Raviolini with Melted Baby Tomato Sauce * A detour to Turkish home cooking inspired by Scott's wife, Mel, and her family's recipes including Börek, two ways, Cevizli Kömeç (Walnut Bread), Manti, et al Peace, Love, and Pasta also includes recipes for breakfast, soups, sides, salads, antipasti, and sweets SCOTT CONANT BIO Scott Conant brings a deft touch and unwavering passion to creating soulful food in a convivial atmosphere. With a career spanning more than 35 years, a portfolio of acclaimed restaurants and an ever-expanding brand, Conant has established himself as one of the world's leading chefs. A graduate of the Culinary Institute of America, Conant built a reputation for outstanding leadership and culinary creativity early in his career, running the kitchens of famed Italian spots such as il Toscanaccio, Chianti and City Eatery, all of which earned glowing reviews throughout his tenure. Conant officially put his name on the map when he opened the beloved L'Impero in 2002, which garnered a three-star review from The New York Times, the title of "Best New Restaurant" from the James Beard Foundation and praise from top publications such as Gourmet and Food & Wine, the latter naming him "Best New Chef" in 2004. Following the success of L'Impero, Conant opened Alto, an elegant Italian restaurant in midtown Manhattan. Always looking to raise the bar, Conant eventually moved on to bring his own vision of sophisticated, savory Italian cooking to life. In 2017, he opened Mora Italian, a modern, convivial osteria in Phoenix, Arizona, and in April 2018, he debuted Italian steakhouse Cellaio at Resorts World Catskills in Monticello, New York. Now, Conant has expanded his Arizona restaurant portfolio after taking helm of The Americano, an Italian-inspired steakhouse in Scottsdale, in October 2020. In 2018, Conant launched his Sprezza line of...

FOOD NETWORK chef SCOTT CONANT of CHOPPED, CHOPPED SWEETS and author of new book PEACE, LOVE AND PASTA

Directory

Click for all Categories