Chi Spacca: A New Approach to American Cooking

all the recipes and photos from this restaurant. love the food there and happy to have the recipes and insight when making.

I so enjoy reading the text of this cookbook. It is easy to read and follow with a relaxed manner. We loved thepollo e pane tostato.

California, Singapore - we live in Australia !!!

The food is incredible. But you should note that some of it is not for novices

The book looks ok; nothing that makes me excited to get in the kitchen to try a recipe. The one recipe I bought it for (the nduja) doesnt make mention of fermenting the meat at all. There is no mention of the necessity of dropping the pH low enough to ensure safety of consumption, which really sketches me out. Maybe youre fine with that though. In fact, it says that it can be used immediately after grinding and mixing. (Yes there is raw meat [belly] in addition to raw fat). I dont doubt the nduja is delicious on pizza or a plate of pasta, when thoroughly cooked through.