{"product_id":"the-frankies-spuntino-kitchen-companion-cooking-manual","title":"The Frankies Spuntino Kitchen Companion \u0026 Cooking Manual","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eCommendation Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"This time-capsule-worthy cookbook is destined to become a lifestyle mantra for the cooking community and the rest of the country.\" --Mario Batali \n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eCommendation Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Radical comfort food\" --\"Food \u0026amp; Wine\" \n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eCommendation Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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\" \n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eCommendation Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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 \n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eCommendation Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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 \n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eCommendation Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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 \n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tPreface -- Introduction -- About These Recipes \u0026amp; This Cooking -- 1. Equipment \u0026amp; Pantry -- 2. Antipasto -- 3. Sandwiches \u0026amp; Soups -- 4. Salads -- 5. Pasta -- 6. Meats \u0026amp; Other Main Courses -- 7. Sunday Sauce -- 8. Desserts -- Appendices -- Acknowledgments -- Index -- The Frankies Crest.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tFrank 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. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003eFrank 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. \n\u003cp\u003e\u003c\/p\u003ePeter Meehan is a food writer and former \n\u003ci\u003eNew York Times\u003c\/i\u003e restaurant columnist. His most recent book is \n\u003ci\u003eMomofuku\u003c\/i\u003e, co-authored with the chef David Chang. \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"The ingredient lists are short, the recipes are simple, flavorful, and easy to follow.\" \n\u003cbr\u003e\n\u003ci\u003e\u003cb\u003e--New York Times\u003c\/b\u003e\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e \"This witty guide showcases the 'radically simple' cooking philosophy of the chef-owners of Brooklyn's Frankies Spuntino. It presents pared-down Italian food full of flavor, not pretense.\" \n\u003cbr\u003e\n\u003ci\u003e\u003cb\u003e-Bon Appétit\u003c\/b\u003e\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e \"Everything I made from the book . . . was surprisingly easy and just as delicious as what I've eaten at the restaurants.\" \n\u003cbr\u003e\n\u003cb\u003e-\u003ci\u003eNew York Times\u003c\/i\u003e Book Review\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"A cookbook that's as useful as it is artfully conceived.\" \n\u003cbr\u003e\n\u003ci\u003e\u003cb\u003e-GQ \u003cbr\u003e \u003c\/b\u003e\u003c\/i\u003e\n\u003cbr\u003e \"The team behind the popular Brooklyn eatery divulges light Italian secrets in this beautiful tome worthy of any bookshelf.\" \n\u003cbr\u003e\n\u003ci\u003e\u003cb\u003e-Entertainment Weekly\u003c\/b\u003e\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e \"When we're craving the comforts of red sauce classics, the Frankie's cookbook is full of reliable recipes guaranteed to keep us satiated.\" \n\u003cbr\u003e\n\u003ci\u003e\u003cb\u003e--Time Out New York\u003c\/b\u003e\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e \"The book is a perfect reflection of the Franks' philosophy of making the past the hippest part of the present.\" \n\u003cbr\u003e\n\u003ci\u003e\u003cb\u003e-Food Wine\u003c\/b\u003e\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e \"This quirky, lovely, intelligent cookbook is worth reading from cover to cover than starting over again.\" \n\u003cbr\u003e\n\u003ci\u003e\u003cb\u003e-Pittsburgh Post-Gazette\u003c\/b\u003e\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e \"Unfussy ingredients . . . surprisingly sophisticated.\" \n\u003cbr\u003e\n\u003ci\u003e\u003cb\u003e-Grub Street\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\"Everything I made from the book . . . was surprisingly easy and just as delicious as what I've eaten at the restaurants.\" --\u003ci\u003eNew York Times\u003c\/i\u003e Book Review\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e From Brooklyn's sizzling restaurant scene, the hottest cookbook of the season... \n\u003cp\u003e\u003c\/p\u003e 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 \n\u003ci\u003eThe New York Times\u003c\/i\u003e). 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 \u0026amp; Walnuts, to hearty main dishes including homemade Cavatelli with Hot Sausage \u0026amp; 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), \n\u003ci\u003eThe Frankies Spuntino Kitchen Companion \u0026amp; Kitchen Manual\u003c\/i\u003e will seduce both experienced home cooks and a younger audience that is newer to the kitchen.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eNew York Times Book Review\u003c\/span\u003e 06\/06\/2010 pg. 19 (EAN 9781579654153, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 07\/05\/2010 pg. 39 (EAN 9781579654153, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eMen's Journal\u003c\/span\u003e 08\/01\/2010 pg. 20 (EAN 9781579654153, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eEntertainment Weekly\u003c\/span\u003e 12\/17\/2010 pg. 81 (EAN 9781579654153, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly Best Books\u003c\/span\u003e 11\/08\/2010 pg. 30 (EAN 9781579654153, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eCastronovo, Frank\u003cbr\u003e\n\t\t\t\t\t\t\t\tFrank 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. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eFalcinelli, Frank\u003cbr\u003e\n\t\t\t\t\t\t\t\tFrank 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. \n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eMeehan, Peter\u003cbr\u003e\n\t\t\t\t\t\t\t\tPeter Meehan is a food writer and former \n\u003ci\u003eNew York Times\u003c\/i\u003e restaurant columnist. His most recent book is \n\u003ci\u003eMomofuku\u003c\/i\u003e, co-authored with the chef David Chang. \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Castronovo, Frank\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Artisan Publishers\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2010-06-14\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Italian\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.6 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781579654153\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781579654153\u003c\/p\u003e","brand":"Artisan Publishers","offers":[{"title":"Default Title","offer_id":51154359681302,"sku":"SP-9781579654153","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781579654153_spiral.png?v=1774943248","url":"https:\/\/lusper.myshopify.com\/products\/the-frankies-spuntino-kitchen-companion-cooking-manual","provider":"Lusperbooks","version":"1.0","type":"link"}