Rao’s Cookbook: Over 100 Years of Italian Home Cooking
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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. 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.
Publisher : Random House
Publication date : May 1, 1998
Edition : First Edition
Language : English
Print length : 182 pages
ISBN-10 : 0679457496
ISBN-13 : 978-0679457497
Item Weight : 1.95 pounds
Dimensions : 7.52 x 0.87 x 9.32 inches
Customers say
Customers love this cookbook for its classic Italian recipes, particularly praising the lemon chicken dish. The book is easy to follow, with one customer noting it’s perfect for beginners. Moreover, customers enjoy the stories that bring the book to life, with one review highlighting the connection between techniques and history of Rao’s Restaurant. Additionally, the book features beautiful pictures, is well-written, and customers find it worth the price.
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