A perennial crowd-pleaser in restaurants and on television, Scott Conant has made his name cooking Italian food.
In this collection of recipes for home cooks, Conant leans heavily but not exclusively Italian. He is definitely not reprising popular standards, so if you're looking for some fresh ideas, you might consider fusilli with chicken livers, peas, capers, and a spicy Italian fish sauce called neonata.
Or you could turn to hamachi crudo with ginger oil and finger limes, a chicken cutlet sandwich with radicchio slaw and pickled fresno peppers, or the kind of clam chowder a guy who grew up in Connecticut would serve. There's even a chapter on Turkish food, because love.
Most of the recipes here are more in the line of weekend cooking rather than after-work, but they're still appealing.
Hardcover. Color photographs throughout.