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Rao's Recipes from the Neighborhood: Frank Pelligrino Cooks Italian with Family and Friends | 
| Author: Frank Pellegrino
Publisher: St. Martin's Press
Category: Book
List Price: $40.00
Buy Used: $9.25
You Save: $30.75 (77%)
New (16) Used (14) Collectible (1) from $9.25
Rating:  9 reviews
Sales Rank: 182727
Media: Hardcover
Pages: 224
Number Of Items: 1
Shipping Weight (lbs): 1.8
Dimensions (in): 9.2 x 7.7 x 0.8
ISBN: 0312316364
Dewey Decimal Number: 641.5945
EAN: 9780312316365
ASIN: 0312316364
Publication Date: November 4, 2004
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available
Shipping: International shipping available
Condition: (Airport Place Books does not ship on Saturdays and Sundays. We are unable to ship to "The Republic of Korea".)
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| Editorial Reviews:
Amazon.com Review
The titular neighborhood of Frank Pellegrino's Rao's: Recipes from the Neighborhood is Manhattan's East Harlem, home to an Italian immigrant population. The area also boasts Rao's, Pellegrino's Southern Italian restaurant that was discovered by local "worthies" and is now New York City's toughest reservation. The book, a follow-up to the bestselling Rao's Cookbook, offers 125 recipes for the kind of fare offered Rao's, and by Pellegrino's extended family and neighbors--dishes like Pizza Rustica, Penne Rigate with Cauliflower, Veal Milanese, and My Mother's Stuffed Calamari. This deeply satisfying, utterly unpretentious cooking is easy to do, but must be handled with care to avoid debasing an already hybrid cuisine. The book scores in this, offering exemplary versions of Old-to-New World dishes, and is neighborhood-authentic down to the use of American convenience products like garlic powder. Readers will also relish the wide recipe range, which includes sweets such as Simple Ricotta Cheesecake and Noni's Chocolate Ravioli, as well as Pellegrino's headnotes, which reveal who made what when. (Of the contributor of Wedding Soup, for example, he says, "his grandmother and my grandmother ... both came to America in 1911 in the same ship.") This flavorsome background, plus homey photos and other memorabilia like Our Kitchen Table make this modest book particularly welcome. --Arthur Boehm
Product Description
With Rao's Cooks For The Neighborhood, Frank Pellegrino-of New York's celebrated East Harlem restaurant Rao's-returns to what he knows best: authentic Italian food. With over one hundred recipes and beautifully illustrated with both full-color and vintage black & white photographs, Rao's Cooks For The Neighborhood is Pellegrino's tribute to the place he grew up and the women who taught him how to cook. From Ida's baked chicken to Rose Milano's Spaghetti Frittata, everything a home cook needs to reproduce their favorite home-style meals is in this book. This classic cookbook is filled with newly discovered recipes of generations past, as well as holiday cooking, kitchen secrets, and some of the favorite menu items from Rao's. It's a love story devoted to Italian family cooking and its heritage. Every single dish is easy to prepare and satisfying to eat. Rao's Cooks For The Neighborhood will be eagerly awaited by readers who loved The Rao's Cookbook, but will also attract new fans who have come to know Rao's through the successful national brand of sauces sold throughout the U.S.
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| Customer Reviews: Read 4 more reviews...
 Awesome Book! May 28, 2008
Joseph Santiago (San Francisco, CA USA)
This book has every recipe I remember growing up and a few I don't. Very good book for authentic italian cuisine. If you can't get a table, you can at least taste the food!
Food as Grandma made it November 7, 2007
Bob Maida (Herndon, VA United States)
Growing up in East Harlem, I was exposed to the heart of Italian
American culture with food as the core of it. Rao's was always
a place one could get a great meal. It still is to this day
'cept it's a bit more difficult to get a table.
Was quite pleased to see the "Rao's Cookbook" when it first came out
and again this one "Rao's Recipes from the Neighborhood" which followed.
Reading both books brought me back to the old neighborhood.
Most of it is all gone..just pleasant memories which are
renewed via the great meals outlined in the books. All simple dishes...easy to prepare...with a taste you'll never forget.
If you are of Italian descent..the books are keepers. If you aren't
Italian...you'll feel you are after trying some of the recipes.
Sta te buon,
Bobby a hun'twelve
[...]
Good home "red sauce Italian-American" food November 1, 2007
Reader A (New Zealand)
I second much of B. Marold's comments that this book is a must have for Italian-American cuisine, although I think this book and "The Rao's Cookbook" complements each other quite nicely. From a glance I notice there are not as many overlapping recipes between the two books that others imply - a few more "home" recipes here while "The Rao's Cookbook" tends to offer more traditional "red sauce" fares, and perhaps more recipes that are served in restaurant settings. For example, this book does not offer veal permingino while two Italian-American bread recipes are covered that do not appear on "The Rao's Cookbook".
I have read Lidia Bastianich's "Lidia's Italian-American Kitchen", but given that I myself already own The Rao's two cookbooks and a few works at the extreme other end of Italian cuisine such as Mario Batali's works and Giorgio Loctaelli's "Made In Italy" and a couple of others, I think they have pretty much covered the grounds of Bastianich's book.
Great book! January 9, 2007
Love to read (The Berkshires, U.S.A)
3 out of 3 found this review helpful
I love this book! It brings me right back to Brooklyn, and reminds me so much of my roots. In our home there was always cooking, good food and lots of family and friends. These recipes are the same good cooking, simple Italian cooking to enjoy. I also have Rao's other cookbook which I also enjoy. Bought this for my son for Christmas and then had to get one for myself. Get this and enjoy!
Can't put it down... March 21, 2006
B. Nathanson (St. Paul, MN)
4 out of 4 found this review helpful
This book completely revitalized my interest in cooking. I was growing tired of the highly complex, noveau recipes requiring obscure ingredients, and the end result was hardly worth the wait. Instead, these recipes accentuate the essence of Italian cooking - simplicity and quality ingredients. A great meal doesn't have to take all day to prepare and cook, and shouldn't require more than a handful of ingredients. Most of these recipes can be prepared with minimal effort after work and are great for family style cooking all week long, leaving great left-overs that only taste better with each re-heating. Cancel the magazine subscriptions and try this book. You will not be dissapointed with these recipes that haven't fallen short for over 100 years. Even the mediocre recipes are better than most.
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