The Frankies Spuntino Kitchen Companion &; Cooking Manual (inbunden)
Inbunden (Hardback)
Antal sidor
Short-listed for James Beard Foundation Book Awards (American) 2011
Artisan Division of Workman Publishing
75 line drawings, 32 pages of full colour photos
234 x 158 x 25 mm
607 g
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The Frankies Spuntino Kitchen Companion &; Cooking Manual (inbunden)

The Frankies Spuntino Kitchen Companion &; Cooking Manual

An Illustrated Guide to 'Simply the Finest'

Inbunden Engelska, 2010-05-28
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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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De som köpt den här boken har ofta också köpt SPUNTINO av Russell Norman (inbunden).

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Övrig information

Frank Castronovo trained with such culinary superstars as Jacques Pepin 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.