The Frankies Spuntino Kitchen Companion and Cooking Manual
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The Frankies Spuntino Kitchen Companion and Cooking Manual

By (author) Frank Falcinelli , By (author) Frank Castronovo , By (author) Peter Meehan

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When Frank Falcinelli told his grandmother about the Brooklyn restaurant he planned to open with childhood friend Frank Castronovo, she instructed them to call it a spuntino - the Italian word for both a snack and a place to have snacks. Today, their tin-ceilinged, brick-walled restaurant (along with its newer Manhattan cousin) has a line out the door. This smart and entertaining cookbook may have an old-fashioned look, but the recipes are precisely what we want to eat now: Meatballs with Pine Nuts & Raisins, Fennel, Celery Root & Parsley Salad with Sliced Red Onion, Lemon & Pecorino, Red Wine Prunes with Mascarpone. With easy tutorials on making fresh pasta or tying braciola, and an amusing discussion on Brooklyn-style Sunday 'sauce' (ragu), "The Frankies Spuntino Kitchen Companion & Kitchen Manual" shows why "The New York Times'" former restaurant critic Frank Bruni called the Franks' food 'completely satisfying'.

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  • Hardback | 288 pages
  • 152.4 x 231.14 x 25.4mm | 839.14g
  • 14 Jun 2010
  • ARTISAN
  • Artisan Division of Workman Publishing
  • New York
  • English
  • 75 line drawings, 32 pages of full colour photos
  • 1579654150
  • 9781579654153
  • 104,276

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