Scott Conant, chef of Scarpetta, publishes his first book based on the high-end Italian restaurant that started in New York and now has outlets in Beverly Hills, Miami, Las Vegas, and Toronto. Eater National has a first look with recipes of crudo and pasta, wine notes from sommelier Paolo Barbieri and of course, how to make that famous spaghetti (hint: butter is involved). The book comes out October 15. [~EN~]
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