So bless Frank Pellegrino for putting Rao's kitchen between the covers of this book. If you want the excitement and charm and comfort food of Rao's, you can now cook it yourself and pretend that's Dick Schaap sitting over there, and Rob Reiner coming though the door with Woody Allen, Brenda Vaccaro, and John-John. Plan on eating lots of tomato sauce, for Rao's springs from the same roots that gave America Italian red sauce restaurants of the checkered tablecloth and Chianti bottle candle holder stripe. Rao's does it far, far better, and with soul. The late Vincent Pellegrino, who made Rao's what it seemingly continues to be, was particularly fond of grilled meats, and those sections of the book are exemplary: simple, straightforward, to the point. Even the tripe sounds like it might be worth trying.
If you want to cook Italian and not sweat the regional details, this book is the one to pull off the shelf. --Schuyler Ingle
This is a great cookbook for beginners and seasoned cooks.
A must have for Italian cooking!
I will purchase this for gift giving,
When building your library of essentials, count this cookbook as one of the corner pieces of the puzzle. Read morePublished on Jan. 16 2004 by Jules
I have been in love with good food and wine all my life.
Frank's book is a must have! The braciole browed in olive oil and garlic then simmered in the Sunday Gravy as it... Read more
When I moved to the northeast and married a "yankee" I knew I had to add cooking real Italian to my repertoire of southern home-cooking...this book did it! Read morePublished on June 11 2003 by Kevin and Corrie Habib
This is the quintenssential Italian cook book. Of all my Ialitan cookbooks this is the most authenic. Read morePublished on April 2 2003
I first heard about this book while watching Sarah Moulton on the Food Channel. She had Frank Pellegrino and his son as guests, and they were impressive to watch. Read morePublished on Dec 26 2002
I own over 100 Italian cookbooks! If you are going to own just one this is THE one to own. Recipes to die for. The stuffed veal chops, the meatballs! Read morePublished on Oct. 4 2002 by Brad Mattix
I just got through making the lasagne in this book, and it is the best, most authentic recipe I have ever seen in a cookbook. Read morePublished on May 20 2002
That's according to some for whom I've prepared some of the entries in this book. And considering the ease with which I'm marching through it, they could be right. Read morePublished on Feb. 12 2002 by Hiram Davis