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The Tucci Cookbook [Hardcover]

Stanley Tucci , Francesco Tonelli
4.5 out of 5 stars  See all reviews (4 customer reviews)
List Price: CDN$ 39.99
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Book Description

Oct. 9 2012
There is some truth to the old adage “Most of the world eats to live, but Italians live to eat.”

 What is it about a good Italian supper that feels like home, no matter where you’re from? Heaping plates of steaming pasta . . . crisp fresh vegetables . . . simple hearty soups . . . sumptuous stuffed meats . . . all punctuated with luscious, warm confections.

For acclaimed actor Stanley Tucci, teasing our taste buds in classic foodie films such as Big Night and Julie & Julia was a logical progression from a childhood filled with innovative homemade Italian meals: decadent Venetian Seafood Salad; rich and gratifying Lasagna Made with Polenta and Gorgonzola Cheese; spicy Spaghetti with Tomato and Tuna; delicate Pork Tenderloin with Fennel and Rosemary; fruity Roast Duck with Fresh Figs; flavorful Baked Whole Fish in an Aromatic Salt Crust; savory Eggplant and Zucchini Casserole with Potatoes; buttery Plum and Polenta Cake; and yes, of course, the legendary Timpano.

Featuring nearly 200 irresistible recipes, perfectly paired with delicious wines, The Tucci Cookbook is brimming with robust flavors, beloved Italian traditions, mouthwatering photographs, and engaging, previously untold stories from the family’s kitchen.

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“Stanley’s masterful artistry and talent on screen is inevitable, and having cooked with Stanley in my own kitchen, I can say with confidence that Stanley has talent behind the stoves as well. He is at ease and most skilled while cooking, and delivers truly delicious recipes. This cookbook is an intimate glimpse into the Italian heritage that Stanley holds dear—sharing the memories and flavors of his family table. And, it is with much admiration that I recommend this delicious read.”
—Lidia Bastianich, New York Times bestselling author of Lidia’s Italy in America

“Stanley Tucci understands Italian food and Italian cooking. If that wasn’t immediately apparent upon viewing his brilliant film Big Night, it will be when you read this book. . . . Stanley’s co-author Gianni Scappin taught me everything important I needed to know about the food of Northern Italy. . . . His recipes and the techniques he taught me are fundamental to my life and have saved me from untold embarrassment every time I cook for my Italian in-laws.”
—Anthony Bourdain, New York Times bestselling author of Kitchen Confidential

“Chefs and actors share a wonderful bond, the warm friendship of their respective colleagues. Stanley has learned to straddle both professions and this terrific book is a testament. Stanley is totally passionate about his Italian culinary history, and he is extremely knowledgeable on the subject of how home cooks and professional chefs approach recipes. I adore his family anecdotes and recipes, especially when one region has a strong opinion how a tomato sauce is to be prepared. I am jealous, Stanley is the consummate actor/director, and now we can add chef/cookbook author. Well done!”
—Jonathan Waxman, author of Italian, My Way

"The best adjective for The Tucci Cookbook is generous: from portion sizes to the constant theme of hospitality to Tucci's decision to donate a portion of the profits to the Food Bank of New York City. The Tucci Cookbook will appeal both to serious home cooks and to film buffs." (Pamela Toler, blogger for History in the Margins)

About the Author

Stanley Tucci has appeared in more than fifty films, including The Devil Wears Prada, The Terminal, and Road to Perdition, as well as more than a dozen plays, on and off Broadway. Stanley starred in Julie & Julia, opposite Meryl Streep, and The Lovely Bones, for which he earned his first Academy Award nomination along with Golden Globe, BAFTA, SAG, and Broadcast Film Critics nominations.

Inside This Book (Learn More)
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

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Most helpful customer reviews
5.0 out of 5 stars Great gift for any cook Nov. 20 2013
Format:Hardcover|Verified Purchase
My son was very happy to receive this book , I was disappointed in the way it was
shipped it was left at my side door which we never use in the winter and no note was
left in the mail box so it was outside for days in a cardboard box , it had rained & snowed so I had to dry the pages with my blowdryer and put a weight on top of the
book to try to get the pages back to somewhat normal. I don't think I will order again
in the winter because of this fact.
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5.0 out of 5 stars Wonderful Italian cookbook Sept. 6 2013
By dda
Format:Hardcover|Verified Purchase
I love this cookbook. My husband is Italian and I kept trying to make sauce the way his mother did. I had been shown before, but the recipe "Tropiano Ragu Sauce" was a perfect and easy to follow. He loved and said how much it tasted like his mothers. Thank you Stanley Tucci for this cookbook.
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0 of 1 people found the following review helpful
5.0 out of 5 stars Irresistible cookbook Dec 14 2012
Format:Hardcover|Verified Purchase
More than a cookbook, we get insight into the Tucci family history. Reads like a novel. Great Christmas gift for anybody who likes food.
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0 of 1 people found the following review helpful
3.0 out of 5 stars A little disappointed. Nov. 8 2012
By E. Thomas TOP 500 REVIEWER
Format:Hardcover|Verified Purchase
This book has a beautiful cover with raised lettering. The photos of Stanley Tucci are nice. But there are few pictures of
the recipes. One recipe "drum of ziti and great stuff" also called "timpano allo big night" has 4 photos of Stanley preparing this dish....but I can't see anything in the photo that actually shows the food. This is the dish that caught my interest and I will be making it soon. I have looked it up on the Internet and it seems quite popular.
I'm a little bit disappointed in the recipes. Some are too basic. For eg. "Ziti with broccoli" - is just that, with some olive oil. garlic and pepper. Others are not for everyone's taste. I would never eat "eggs with peppers". or "eggs with tomato" The breads look interesting. There are a lot of vegetable, fish and seafood recipes.
The small print on the cover says "Recipes previously published in Cucina and Famiglia", so these are not new recipes. That is a book written by Stanley's mother. It gets excellent reviews, but seems to be quite expensive. "The Tucci Cookbook" is a reasonable price.
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Most Helpful Customer Reviews on (beta) 4.8 out of 5 stars  88 reviews
21 of 22 people found the following review helpful
5.0 out of 5 stars Mouth-Watering Recipes and Beautiful Food Photography Oct. 11 2012
By Jill Tamari - Published on
I've been a huge fan of Stanley Tucci since his turn as Julia Child's husband in Julie & Julia, and I was so excited to see him share his love of food, cooking, and his Italian heritage in this gorgeous cookbook. The recipes range from Italian food staples like lasagne to less traditional family favorites like poached pears, and all are accompanied by charming personal stories and easy to follow directions and wine pairings. And the food photography is just gorgeous -- I highly recommend to foodies and Tucci fans alike!
16 of 16 people found the following review helpful
5.0 out of 5 stars I am biased, as Stanley is my cousin. However the cookbook is awesome. Nov. 29 2012
By Dino Rachiele - Published on
Format:Hardcover|Verified Purchase
Being a very busy business owner, I love the simple recipes and awesome photography. Many of the recipes are what I grew up with growing up in this family. Many of the recipes remind me of the wonderful past days when we all used to get together for Christmas. We had such a rich and loving environment. Rich in the sense of culture and tradition, some of which is passed on in this cookbook.
12 of 14 people found the following review helpful
5.0 out of 5 stars Best Italian Cookbook Ever! Oct. 11 2012
By Jen - Published on
Forget about the fact that this cookbook is by a celebrity that we all LOVE...

This is one of the best Italian cookbooks I've ever bought (and I own an entire collection). Stanley Tucci's recipes are simple yet creative. He dedicates the book to his family (and ours!) and it couldn't be more appropriate. Filled with memories and flavors, this is a cookbook that not only celebrates Italian food but family! Trust me, you'll want to plan a dinner party the moment you crack open the spine. I'm going to buy a copy for everyone on my Christmas list!

Buon Appetito!
21 of 27 people found the following review helpful
5.0 out of 5 stars Delicious recipes! Oct. 11 2012
By Susan - Published on
This book is beyond helpful in the kitchen and a staple that everyone should have -- if you can cook or not. Some recipes are fast and easy and they allow you to be creative in the smallest of spaces. I highly suggest this book to anyone. Delicious foods, great ideas for any dinner party (or even dinner home for a smaller group).
5 of 5 people found the following review helpful
5.0 out of 5 stars A behemoth of a book... Dec 4 2012
By I. Darren - Published on
A behemoth of a book, delivering to lovers of Italian food over 200 recipes, details of dozens of wine pairings and a lot of commentary to boot by Italian-American author and actor Stanley Tucci (The Devil Wears Prada, The Terminal, etc).

This book is described as a love letter to his parents, to his Italian roots and to the entire Italian-American "experience", a combination of recipe book, history book and social commentary all wrapped up in a parcel like a piece of perfect pasta. Many books tend to feature some form of tribute or history, ascribed to the author's love and enthusiasm to their roots and being, yet not so many manage to make a lengthy, comprehensive section really readable and engaging. Even though you don't know the family and possibly don't know the background, you can begin to feel that you are a lot closer after reading this.

Wine is an often misunderstood, under-utilised and wrongly-applied addition to a mealtime and here an engaging, informative section provides a clear, common-sense overview that might help you broaden your horizons and select wines to really enhance and highlight your meal. Of course, should you not imbibe, you can still enjoy the knowledge and understand the symmetrical relationship between wine and food. Should you imbibe, you can only benefit.

Then it is on to the food, with the chapters split into appetisers and salads; soups; eggs; bread and pizza; pasta; rice and risotto; vegetables and side dishes; meat; poultry; fish and shellfish and finally deserts. Whilst there may be many familiar recipes within this book, there might be a different twist, a particular variation or some unknown nugget of knowledge waiting to be consumed. Many of the recipes show that simplicity can be often the best judge, with things like grilled mozzarella cheese coming to the fore as a prime example of a simple, yet addictive dish. Many top-flight colour photographs additionally make for mouth-watering encounters as you browse your way about.

Fried pasta? Yes, fried pasta too. This name jumped out and this reviewer did a cartoon "double take" when he read that and had to be sure he wasn't daydreaming. Fortunately the recipes feature much commentary and background material to help reassure the reader, in this case, that it wasn't a terrible misprint. But once you start to think it through, it can make sense and, yummmmm!

Each recipe is well-written and presented and contains nearly all the key information you might require (prep and cook time notwithstanding). Fortunately, for those of us who could lose a little weight, there are no pesky boxes with nutritional information to make you feel guilty. Perhaps this should have appeared as a discreet section at the back, so you could ignore it "by accident" but maybe at times you should and must treat yourself and just go forth, eyes closed. To further bolster the wine education given at the start of the book, wine pairings are also given as a suggestion.

This book ends with a series of acknowledgements and an index but this review version was missing the latter pages, but one can imagine and expect the index to be fairly comprehensive it is following the general pattern shown within this book. The Italian food sub genre is an incredibly congested section in your typical bookstore, yet here the author has managed to carve out a credible, interesting corner for themselves that is clearly worthy of serious further consideration. The price tag might feel a bit too high, but you are getting potentially a lot for your money in return.
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