The Scarpetta Cookbook Scott Conant Photographs by Brent Herrig 2013 Purchased from the LA Times Festival of Books and signed to me personally by Chef Conant Recipes cooked: Focaccia, carne crudo albese, Scarpetta tomato sauce, fresh spaghetti, black farfalle, black truffle risotto, rabbit ragù, celery root purée, sunchoke purée, Scarpetta’s roasted porchetta (seasoning only) Recipes I want to cook: Stromboli, mascarpone butter, yellowtail crudo with chile and ginger oils, short ribs with farro and vegetable risotto, sweetbreads with pan-roasted fall vegetables and…