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Rao's, the hundred-year-old restaurant with a mere ten tables tucked in a corner of East Harlem in what was once a legendary Italian
neighborhood, is one of the most sought-after restaurants in all of Manhattan. Its tables are booked months
in advance by regulars who go to enjoy what The New York Times calls its "exquisitely simple Italian cooking" from traditional recipes,
many as old as Rao's itself. You may not get a table at Rao's, but now with this book you can prepare the best Italian home-style food in the
world in your own kitchen. Here for the first time are recipes for all of Rao's fabulous classics--its famous marinara sauce, seafood salad,
roasted peppers with pine nuts and raisins, baked clams, lemon chicken, chicken scarpariello, and on and on.
The recipes are accompanied by photographs that re-create Rao's magic and testimonials from loyal Rao's fans--
from Woody Allen to Beverly Sills. Here too is a brief history of the restaurant by Nicholas Pileggi and a Preface by Dick Schaap.
Both will convince you that what you have in your hands is a national treasure, a piece of history, and a collection of the best Italian
American recipes you will ever find.
neighborhood, is one of the most sought-after restaurants in all of Manhattan. Its tables are booked months
in advance by regulars who go to enjoy what The New York Times calls its "exquisitely simple Italian cooking" from traditional recipes,
many as old as Rao's itself. You may not get a table at Rao's, but now with this book you can prepare the best Italian home-style food in the
world in your own kitchen. Here for the first time are recipes for all of Rao's fabulous classics--its famous marinara sauce, seafood salad,
roasted peppers with pine nuts and raisins, baked clams, lemon chicken, chicken scarpariello, and on and on.
The recipes are accompanied by photographs that re-create Rao's magic and testimonials from loyal Rao's fans--
from Woody Allen to Beverly Sills. Here too is a brief history of the restaurant by Nicholas Pileggi and a Preface by Dick Schaap.
Both will convince you that what you have in your hands is a national treasure, a piece of history, and a collection of the best Italian
American recipes you will ever find.
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1 of 1 people found the following review helpful:
5.0 out of 5 stars
Already gave a review of this book,
By A Customer
This review is from: Rao's Cookbook: Over 100 Years of Italian Home Cooking (Hardcover)
My review was posted a few weeks ago, the book is very good!
5.0 out of 5 stars
If I could only have one cookbook this would be it!,
By A Customer
This review is from: Rao's Cookbook: Over 100 Years of Italian Home Cooking (Hardcover)
This cookbook is a must for anyone who loves great Italian food,and the colorful history of Rao's restaurant.I only wish I could get a chance to eat there! As they say if you don't know Frank forgetaboutit!Dr Bill Passet
5.0 out of 5 stars
"Bellisimo...........",
By A Customer
This review is from: Rao's Cookbook: Over 100 Years of Italian Home Cooking (Hardcover)
One of the best, if not the best, Italian cookbooks in my kitchen, and I have close to 75 of them. The tripe recipe is outstanding! I was interested in the comment from one reader who complained about the macaroni gravy (we call "sauce" gravy in Rhode Island) being like tomato soup. When I read the recipe, I also had reservations. I would suggest that instead of adding two cans of water, add two small cans of tomato sauce (Hunt's, believe it or not, is good) and season with salt and pepper to taste. Also, when adding the paste, add it no more than one-half hour before you are going to take the pot off the stove, and add no more than two tablespoons of the paste. If you add more and cook it longer, it will just turn to sugar. Other than this recipe for gravy, I found the book full of authentic recipes.
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