Synopses & Reviews
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 and Kitchen Manual will seduce both experienced home cooks and a younger audience that is newer to the kitchen.
"It is surprising to learn that Castronovo and Falcinelli are in their 40s. On one hand they are pulling off a 20-something hipster vibe these days, lighting up Brooklyn with their CafÃ© Pedlar pastry shop and the much lauded Prime Meats steakhouse. On the other hand, their new book, with recipes culled from the Italian eatery they launched in 2004, gives the impression that they are well into their 60s, with many a meatball under their belts. Aided by New York Times food writer Meehan, they have created a heartfelt tribute to red sauce dining, bound in an embossed, gilded, faux-leather cover. Their sauce is simple math: 13 garlic cloves into 96 ounces (six pounds) of tomatoes, plus olive oil, salt, and a dash of red pepper flakes. The meatballs are slightly more complex. Whether it's the handball-size baked version or the fried golf-ball size, they are seasoned with white pepper and contain both pine nuts and raisins. Other hearty meat options include a pork braciola and sausage with peppers and onions. Vegetarians can get their sauce fix via an eggplant marinara, or pasta choices like gnocchi marinara with fresh ricotta or orecchiette with pistachios. A 13-page chapter entitled 'Sunday Sauce' is a revelry in old school family dining. Described as 'the meal, the menu, the way of life,' the authors expound upon this traditional Sunday dinner of meaty sauce and pasta, listing all the essential ingredients, a time line for shopping and preparation, and a vital recipe for turning the leftovers into lasagna. (Aug.)" Publishers Weekly (Copyright PWyxz LLC)
"This time-capsule-worthy cookbook is destined to become a lifestyle mantra for the cooking community and the rest of the country." Mario Batali
This witty cookbook featuring recipes from the famous Italian-American restaurant will seduce home cooks with shortcuts and insider tricks gleaned from years spent in gourmet kitchens, easy tutorials on making fresh pasta, and an amusing discourse on Brooklyn-style Sunday sauce.
About the Author
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.
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.
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.