The Frankies Spuntino Kitchen Companion & Cooking Manual

The Frankies Spuntino Kitchen Companion & Cooking Manual

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Overview

“Everything I made from the book . . . was surprisingly easy and just as delicious as what I’ve eaten at the restaurants.” —New York Times Book Review

From Brooklyn's sizzling restaurant scene, the hottest cookbook of the season...

From urban singles to families with kids, local residents to the Hollywood set, everyone flocks to Frankies Spuntino—a tin-ceilinged, brick-walled restaurant in Brooklyn's Carroll Gardens—for food that is "completely satisfying" (wrote Frank Bruni in The New York Times). The two Franks, both veterans of gourmet kitchens, created a menu filled with new classics: Italian American comfort food re-imagined with great ingredients and greenmarket sides. This witty cookbook, with its gilded edges and embossed cover, may look old-fashioned, but the recipes are just we want to eat now. The entire Frankies menu is adapted here for the home cook—from small bites including Cremini Mushroom and Truffle Oil Crostini, to such salads as Escarole with Sliced Onion & Walnuts, to hearty main dishes including homemade Cavatelli with Hot Sausage & Browned Butter. With shortcuts and insider tricks gleaned from years in gourmet kitchens, easy tutorials on making fresh pasta or tying braciola, and an amusing discourse on Brooklyn-style Sunday "sauce" (ragu), The Frankies Spuntino Kitchen Companion & Kitchen Manual will seduce both experienced home cooks and a younger audience that is newer to the kitchen.

Product Details

ISBN-13: 9781579654153
Publisher: Artisan
Publication date: 06/14/2010
Pages: 256
Sales rank: 283,193
Product dimensions: 6.48(w) x 9.24(h) x 1.02(d)

About the Author

Frank Castronovo trained with such culinary superstars as Jacques Pépin and France's Paul Bocuse. In 2003, he opened Frankies 457 Spuntino with childhood friend Frank Falcinelli. He lives with his wife and two daughters in Carroll Gardens, Brooklyn.





Frank Falcinelli has worked in Michelin two-star restaurants in France, with chefs Charlie Palmer and David Burke in New York, and was a partner and chef in the New York hot spot Moomba. He lives in Brooklyn with his French bulldog, Frankies mascot Merlin.



Peter Meehan is a food writer and former New York Times restaurant columnist. His most recent book is Momofuku, co-authored with the chef David Chang.

What People are Saying About This

Peter Kaminsky

"If any two chefs can be said to have captured the spirit of our times—big flavor, unfussy yet inspired ideas, perfect technique, and an insanely cool family vibe—it is the Franks. I have cooked my way through these recipes. They taste great and they work." —Peter Kaminsky

Mario Batali

"This time-capsule-worthy cookbook is destined to become a lifestyle mantra for the cooking community and the rest of the country." —Mario Batali

New York Magazine

"All the little old Sicilian ladies in the neighborhood must be seething with jealousy and plotting revenge. Frank Castronovo and Frank Falcinelli make the best meatballs, braciola, and eggplant marinara around." —New York Magazine

Food & Wine

"Radical comfort food" —Food & Wine

Spike Jonze

"I like the Frankies' French toast and I love their sausage cavatelli. But when I met them, I realized the Franks love their food even more than I do. There is a simplicity about their recipes—the kind of food that was made a hundred years ago. And the Franks have big hundred-year-old beards too." —Spike Jonze

Paul Bocuse

"Here is an address you won't want to miss: a place where the food rivals the best and is prepared with great spirit and creative energy....Frankies Spuntino is a tribute to our profession." —Paul Bocuse

Customer Reviews

The Frankies Spuntino Kitchen Companion & Cooking Manual 3.1 out of 5 based on 0 ratings. 18 reviews.
Anonymous More than 1 year ago
This is not the usual cookbook. There are stories about grandmothers and family and each family's preferred cooking method for each recipe. The recipes I have prepared including the base for almost everything the "sauce" are very good. It's obvious that liberties have been taken over the years so I have felt free to do the same making substitutions when certain ingredients are not available. Try it and enjoy the stories.
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