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Zusatztext “The ingredient lists are short! the recipes are simple! flavorful! and easy to follow.” —New York Times “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.” –Bon Appétit “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 “A cookbook that's as useful as it is artfully conceived.” –GQ “The team behind the popular Brooklyn eatery divulges light Italian secrets in this beautiful tome worthy of any bookshelf.” –Entertainment Weekly "When we’re craving the comforts of red sauce classics! the Frankie’s cookbook is full of reliable recipes guaranteed to keep us satiated." —Time Out New York “The book is a perfect reflection of the Franks’ philosophy of making the past the hippest part of the present.” –Food & Wine “This quirky! lovely! intelligent cookbook is worth reading from cover to cover than starting over again.” –Pittsburgh Post-Gazette “Unfussy ingredients . . . surprisingly sophisticated.” –Grub Street Informationen zum Autor 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. Klappentext 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." Zusammenfassung When Frank Falcinelli told his grandmother about the Brooklyn restaurant he planned to open with his friend Frank Castronovo, she instructed them to call it a spuntino - the Italian word for a snack and a place to have snacks. This title includes tutorials on making fresh pasta or tying braciola, and a discussion on Brooklyn-style Sunday 'sauce'....
