The Sopranos Family Cookbook: As Compiled by Artie Bucco
May 12, 2011 by admin
Filed under Italian food books
The Sopranos Family Cookbook: As Compiled by Artie Bucco
- ISBN13: 9780446530576
- Condition: New
- Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed
Nuovo Vesuvio. The “family” restaurant, redefined. Home to the finest in Napolitan’ cuisine and Essex County’s best kept secret. Now Artie Bucco, la cucina’s master chef and your personal host, invites you to a special feast…with a little help from his friends. From arancini to zabaglione, from baccala to Quail Sinatra-style, Artie Bucco and his guests, the Sopranos and their associates, offer food lovers one hundred Avellinese-style recipes and valuable preparation tips. But that’s not all! A
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La Cucina: The Regional Cooking of Italy
- ISBN13: 9780847831470
- Condition: New
- Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed
Fifty years ago, a group of Italian scholars gathered to discuss a problem: how to preserve traditional Italian cooking. They formed the Italian Academy of Cuisine to document classic recipes from every region. The academy’s more than seven thousand associates spread out to villages everywhere, interviewing grandmothers and farmers at their stoves, transcribing their recipes—many of which had never been documented before. This is the culmination of that research, an astounding feat—2,000 r
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Read this book in one Night!!,
As a Director of Catering I collect a lot of cookbooks. In fact if you like this review you might want to check out my listmania list I have several on cookbooks.
Now to my review. This book, in my opinion, is Beautifully put together. Recipes are easy to read with items that are accesible at most grocery stores. The stories throughout the books and little articles that in reference to the series was a excellent idea. This book had so many different little added extras that it was hard for me to remember that this was a fictional family they were speaking of LOL. I especially like the page of top 10 Famous Food scenes in Mob movies it was interesting. The book has recipes from Appetizers to Desserts. No Fuss to a little Elaborate. Pictures are nice and I had the feeling, after reading this book, that I could do many of these recipes even if I wasn’t a Director of Catering.
I highly recommend this book for anyone that enjoys Italian Food or the Series, in fact I had an idea to do a Gift Basket for Christmas with the DVD’s (from the series), this Cookbook, a Sinatra CD and a bottle of Ruffino Chiante what a perfect evening.
If you find that you like this style of cookbook, ethnic or because it tells a story along with the recipes also check
Van Gogh’s Table (the artist life story is throughout the book), and Soul Food: Recipes & Reflections from African-American Churches by Joyce White
Respectfully Reviewed
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The Sopranos’ Family Cookbook,
I absolutely love this book. I bought it this afternoon and read it by this evening. I love it for the following reasons: 1. The recipes are authentic & outstanding. I learned to cook in a Culinary Institute internship kitchen, and I know good when I see/taste it. Having spent lots of time in old country Southern Italian families, I know what’s real. Take for instance, “spaghetti sauce”. This book differentiates between simple Marinara, and “Sunday Gravy”. You learn about Sunday Gravy from little old ladies in black who live to cook for the familia. And… how many non Italians know how to choose a wine like “Lacrima Christi”??? 2. The interviews and conversations, by the letter of the Law are fictitious… but so well done that they fulfil the spirit of the intended conversations. I’ll attest to that from years of experience in the Italian-American world and as a retired homicide detective. From my present vocation as a Priest, I’ll give this comment: “Nonne dulce est familiam totam in unem locum cogere”? (Isn’t it great to have the whole family together?)
My advice: BUY THIS BOOK !!!
Fr. Bob Haux
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Excellent!,
This book is great, and not just because it has anything to do with one of the greatest tv shows ever, the Sopranos. This cookbook has excellent recipies! If you live in NY/NJ then you will recognize almost all of the dishes as the staples of any neighborhood italian restaurant. If you don’t live here, this is a great way to bring the taste of NY/NJ Italian cooking home to your neck of the woods! I’ve already made the Chicken Francais (lemon chicken) and it came out excellent. My husband is Italian and this is one of his favorite dishes that when I’ve tried to make it before, it never came out quite right. This came out perfect and he loved it, as did the rest of my family. I would recommend this book to anyone and everyone, whether or not you are a Sopranos fan (and who isn’t?!).
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An enormous scrapbook of family recipes,
I hadn’t really paid much attention to this book — all the copies I’d seen were sold shrink-wrapped, and I’m not keen on dropping lots of money on a book I’m not at least somewhat familiar with. “La Cucina” hadn’t gotten a lot of press, but it’s certainly difficult to miss on the shelf, so when I did finally get around to flipping through an unwrapped copy, I was sold on the spot.
There is nothing wrong with The Silver Spoon or La Marcella — the Silver Spoon is bare-bones textwise but has astonishingly beautiful photography, and “Essentials” is more or less the Italian equivalent of Mastering the Art of French Cooking. But both of those books focus largely on the commonalities of Italian cuisine; as any aficionado of Italian food knows, Italian cooking is highly regionalized, varying drastically from the Arab and Greek influences of southern Italy to the powerful flavors of central Italy (especially Rome, Tuscany, and Emilia-Romagna) to the Germanic, Slavic, and French influences of northern Italy. It’s reasonably easy to find good books on the individual regions, but efforts such as the usually reliable Claudia Roden’s the Food of Italy: Region by Region tend to fall flat by virtue of having to cover everything at once. Along comes the Academmia Italiana della Cucina, which pulled out all the stops and let the chips fall where they may — the resulting book is, by its own admission, the size of a phone book, but is a remarkable collection of family and local recipes, some so obscure that their names only exist in dialect. Although most of the classics are here, this is surprisingly not a straightforward Italian recipe reference; rather, it’s a scrapbook that compliments a more regimented book like the ones mentioned above. And it is very scrapbooky — quite a few recipes are given in multiple variations, usually demonstrating regional differences in well-known dishes.
The organization is strange, but makes sense… after a while. The two indexes are organized by region and ingredient, but only give English language names; if you happen to know the dish by the Italian name, however, the book is organized quite simply, by arranging the dishes in alphabetical order by their names in either standard Italian or (in a great many cases) dialect. It takes a while to get used to but manages to be consistently workable without a great deal of pain. The book is devoid of pictures, all the better to pack in more unusual and tasty recipes, and the layout is contemporary without being quirky or annoying (very much, in fact, like a Workman book without all the clutter).
This is not a remotely inexpensive book, and you may balk at buying it in combination with one of the books I mentioned above, but it’s great either by itself or in combination with those others. If it’s just the basics you’re after, this will probably be overkill and might leave you a little high and dry on the common things, but if you’re all about the obscure and unusual, this is an excellent choice.
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A bit of everything,
This book is similar to The Silver Spoon including a vast array of recipes (over 900 pages!) but La Cucina provides the history and background of most recipes, along with a tag telling you from where in Italy the recipe originated. There are also anecdotes aoute traditions and uses of the foods peppered throughout the book. Italy is a small country, but the cuisine is very different depending on the different regions. And there is a mind-boggling array of recipes here. I was in search of a particular cookie I had been given to sample by my Italian language teacher…I have looked everywhere for it without success. I did find it here. What I also like, in comparison to The Silver Spoon is that the recipes here are much more decriptive. There are no photographs, so you’ll need to use your imagination. But the selection of recipes is very impressive.
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slight shortcomings, but worth every penny,
While I am not 100% satisfied, this is a great concoction of recipes organized in a new way. What I’m missing is at least some yummy images (there is absolutely none of any kind) and an alphabetical index in addition to the 2 provided. As is, there an index by region and another by main ingredient, but if you’re after just something italian, you can’t simply go to an index in an alphabetical order. I’m in a process of compiling my own as it is going to be invaluable.
As a big plus, with a ton of recipes there is no BS included, just plain, concise description of ingredients and how it goes together. But it also means that this is not for a beginning cook, yet I think everyone can’t count on finding a cooking inspiration here.
I love the fresh layout as well. This is just about as different as it gets in cookbooks.
…..
As a side note: another reviewer cannot find classic “bolognese sauce” I can’t either, which only adds to my above point of the need for an alphabetical index. I actually don’t think there is “bolognese” in this one. While considered by many a classic, it has been the most bastardized meat sauce in culinary history. As such it may no longer fall within the fine Italian cuisine category. I’m just guessing here, but truth be told someone ought to go to jail for letting this sauce become a sour point of Italian cuisine
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