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The Scarpetta Cookbook 

In Stores on October 15, 2013

Scott Conant’s five Scarpetta restaurants all garner rave reviews, but many know Conant best from his regular appearances on Food Network shows like Chopped (as frequent judge) and on Bravo’s Top Chef. He has been cited on such lists as Esquire’s “Best New Restaurants in America.” The subject of this cookbook, Scarpetta, received a three-star review from The New York Times and there are locations in Miami, Los Angeles, Las Vegas, and Toronto, all opened in just the past few years. This gorgeous book includes 125 of the restaurant’s signature dishes, written with the goal of teaching readers to master techniques so they learn to really cook, rather than merely follow recipe steps without any thought of the hows and whys behind the method. The recipes and photography reflect the Milan-meets-Tuscany style of Scarpetta, interspersed with sidebars about everything from ingredient shopping to tips on entertaining at home. 


Bold Italian Review

In Bold Italian, Scott Conant, chef-owner of Scarpetta Restaurants, provides full-flavored recipes like Pappardelle with Duck Ragu and Black Olives, and Braised Oxtail and Sweet Potato Risotto. This collection of 130-plus recipes travels beyond Italy, that country of happy eating, offering a wide range of delicious, relaxed fare. Dishes like Almond Gazpacho; Braised Spareribs with Tyrolean Potatoes; and Artichoke and Slow-Roasted Salmon with Trumpet Mushrooms and Turnips show Conant's gift for savory cooking that's also, thankfully, easy to prepare. Sweets like Tiramisu Parfait and Muscavado Cake with Caramel Apple Sauce also receive his careful yet unfussy treatment, as do several specialty breads. With photos and good information throughout (never cook canned chickpeas, for example), this collection is for everyday as well as special-occasion cooking. --Arthur Boehm


New Italian Cooking

From Publishers Weekly

Conant, chef/owner of Scarpetta Restaurants—which won a James Beard award for the country's best new restaurant in 2003—brings together the best of Old World cooking and modern twists in this sumptuous cookbook. Italian food; the use of fresh, seasonal ingredients; simple foundations giving way to complex flavors—Conant takes all these trends and whips them up into a fabulous mix of recipes, offering a perfect blend of easier weeknight dishes as well as weekend extravaganzas. His food has "an Italian soul": some traditional elements remain, but inventive surprises add excitement. To wit, Conant's Spaghetti Puttanesca (Scotty's Style) uses both plum and cherry tomatoes, and tones down the amount of capers, black olives, anchovy and garlic so that the flavors continue to build as one eats. "Boneless" Osso Bucco turns the classic "bone with a hole" dish into a deeply flavorful revelation thanks to a reversal of order in two of the steps. Conant includes dishes adapted from his restaurant, which may find readers happily spending an entire weekend afternoon in the kitchen, making stews and fresh pasta, as well as quick-cooking fish, chicken and meat dishes. He smartly alerts readers up front as to which recipes fall into which camp and includes plenty of fascinating asides on, for example, seasoning with salt or transforming pantry staples like olive oil and canned beans into the elements of delicious pasta dishes. Wine recommendations accompany each recipe in this invigorating collection. Photos. Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.