Chi Spacca: A New Approach to American Cooking

Knopf. Apr. 2020. 384p. ISBN 9780525654650. $35. COOKING
Chef and James Beard Award–winner Silverton teams up with Chi Spacca executive chef Ryan DeNicola, and award-winning journalist and cookbook author Carolynn Carreño, to present a selection of recipes served at Silverton’s L.A.-based Chi Spacca. Inspired by how an Italian butcher might cook and eat, the restaurant and book place an emphasis on meats, fish, and seasonal vegetables. The book opens with a guide to the Spacca Pantry (spices, oils, blends, and rubs), and features sections on Spuntini (snacks or finger foods, including pickles), Insalate (salads), Carne (meat: beef and veal; pork; lamb; duck, rabbit, and chicken), Pesce (fish), Contorni, (sides), and Dolci (desserts), as well as tutorials on grilling at home, making aioli by hand, and selecting meats, and a source list for equipment, mail-order meats, and spices. Included are instructions for plating and pairing though some seasonal/regional ingredients may be hard to find.
VERDICT These are not recipes that you can throw together on a weeknight; even the salads take some planning. A resource for experienced cooks and those looking for a challenge.

Be the first reader to comment.

Comment Policy:
  • Be respectful, and do not attack the author, people mentioned in the article, or other commenters. Take on the idea, not the messenger.
  • Don't use obscene, profane, or vulgar language.
  • Stay on point. Comments that stray from the topic at hand may be deleted.
  • Comments may be republished in print, online, or other forms of media.
  • If you see something objectionable, please let us know. Once a comment has been flagged, a staff member will investigate.


Get connected. Join our global community of more than 200,000 librarians and educators.

Get access to 8000+ annual reviews of books, ebooks, and more

As low as $13.50/month