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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! Artie also brings you a cornucopia of precious Sopranos artifacts that includes photos from the old country; the first Bucco's Vesuvio's menu from 1926; AJ's school essay on "Why I Like Food"; Bobby Bacala's style tips for big eaters, and much, much more. So share the big table with: Tony Soprano, waste management executive "Most people soak a bagful of discount briquettes with lighter fluid and cook a pork chop until it's shoe leather and think they're Wolfgang Puck." Enjoy his tender Grilled Sausages sizzling with fennel or cheese. Warning: Piercing the skin is a fire hazard. Corrado "Junior" Soprano, Tony's uncle "Mama always cooked. No one died of too much cholesterol or some such crap." Savor his Pasta Fazool, a toothsome marriage of cannellini beans and ditalini pasta, or Giambott', a grand-operatic vegetable medley. Carmela Soprano, Tony's wife "If someone were sick, my inclination would be to send over a pastina and ricotta. It's healing food." Try her Baked Ziti, sinfully enriched with three cheeses, and her earthy 'Shcarole with Garlic. Peter Paul "Paulie Walnuts" Gualtieri, associate of Tony Soprano "I have heard that Eskimos have fifty words for snow. We have five hundred words for food." Sink your teeth into his Eggs in Purgatory-eight eggs, bubbling tomato sauce, and an experience that's pure heaven. As Artie says, "Enjoy, with a thousand meals and a thousand laughs. Buon' appetito!"
- Sales Rank: #17930 in Books
- Brand: Bucco, Artie/ Scicolone, Michele/ Rucker, Allen
- Model: 1628746
- Published on: 2002-09-24
- Original language: English
- Number of items: 1
- Dimensions: 10.00" h x 1.00" w x 8.00" l, 1.85 pounds
- Binding: Hardcover
- 208 pages
From Publishers Weekly
In what is quite possibly the most fun of all the Sopranos-themed titles being published in time for the show's September return, this tongue-in-cheek cookbook brings homestyle Soprano family cooking to the table. Artie Bucco, the character (played by John Ventimiglia) who is the chef at the show's Vesuvio restaurant, sets the tone of this book of insider "family" secrets by explaining his family's move from Campania, Italy, to New Jersey, then turns to various Soprano characters. (A brief chapter on Neapolitan cooking is explained by the Newark Public Library's Natalie del Greco, who offers recipes for a simple Marinara Sauce as well as a Sunday Gravy.) In a chapter entitled "The Soprano Family Tradition," Bucco listens as Corrado Soprano Jr., or Uncle Jun', reminisces about Newark's Little Italy (which at one time felt like an "Italian Disneyland") while whetting his appetite with thoughts of Pasta Fagiole and Panzerotti (Neapolitan Potato Croquettes). While the book's conceit is playfully written by Rucker (The Sopranos: A Family History) in the voice of each character, the recipes, by Scicolone (Italian Holiday Cooking), are solid and honest-to-goodness Italian-American dishes. In a conversation with Bucco, Carmela Soprano reveals her Sicilian upbringing through such recipes as `Shcarole and Garlic (sauteed escarole), while scale-tipping Bobby Bacala pontificates on the importance of sweets and offers his own way to make Cannoli. Even the godfather himself, Tony Soprano, lectures on the art of the grill (fans will remember his BBQ panic attack). In the end, readers are left with a book-filled with stills from Soprano episodes-that is alternately enticing and wonderfully tacky, just like the Soprano family members themselves.
Copyright 2002 Reed Business Information, Inc.
Review
"...a wonderful cookbook...simple, well done, and easy to make...this book deserves its own Emmy!" -- Frank Pellegrino, co-owner Rao's Restaurant and author of Rao's Cookbook
"This is a fantastic 'celebrity' cookbook that really makes sense." -- David Rosengarten, publisher of The Rosengarten Report
About the Author
An award-winning writer for television, author of nine books of nonfiction and humor, and columnist for Ability Magazine, Allen Rucker has written three books on the HBO series The Sopranos, including the #1 New York Times bestseller, The Sopranos Family Cookbook. He lives in Los Angeles.
Most helpful customer reviews
36 of 37 people found the following review helpful.
GREAT recipes...GREAT character interviews (in GOOD TASTE!)
By Joel L. Gandelman
When you heard about the Sopranos Family Cookbook did you think it was just a gimmick -- that the recipes were either too difficult or not real recipes for real Italian cooking? FUHGEDDABOUDIT!
Or did you think it would be merely a recipe book with little or nothing of interest to Sopranos fans, a boring book of recipes? GEDOUDDAHEAYH!!!
The Sopranos Family Cookbook is a great concept -- such a masterful idea that you almost wonder why they didn't think of it before (actually they did, but only this year moved to "merchandising".). It's a WONDERFUL stand-alone cook-book, that includes some recipes that are simple enough for someone like me who feels like Wolfgang Puck after pouring reheated Ragu on pasta. There are BOTH simple and ornate authentic Italian recipes galore, carefully spelled out -- even instructions on the BEST way to cut garlic (it gives you the three ways, depending on the strength of the taste you want and tells you to avoid garlic presses and garlic powder which is "mayonnaiser behavior.").Tony's chef friend, Artie Bucco, who supposedly compiled the book, also gives various tips on things such as choosing olive oil and wines.
Photo-illustrated "interviews" with key cast characters deliciously season this book and they'll be a (non-homicidal) scream for Sopranos fans. In other words, you truly get TWO BOOKS in and one and can buy (or with great confidence GIFT) this book as a functional cookbook (for a beginner cook or an experienced cook) or as another one of the quickly emerging great books on what some call TV's greatest show (the other GREAT new book is David Chase's book of Sopranos scripts from the first three seasons, also available on Amazon.com).
It's impossible to list all my favorite recipes here, but JUST a few include: Marinara Sauce, Bistecca Piaaziola, Giambotta (vegetable stew), Janice Soprano's Vegetarian Baked Ziti, Standing Rib Roast (the one I want to perfect), Baked Ziti with little meatballs, Baked Chicken with Potatotes, Lemon and Oregano, Baked Chicken Cacciatore, home-de Ah Beetz (pizza), Ceasar Salad, my parent's favorite Spaghetti Puttanesca...and many more.
Sopranos fans (and cooks who want to also enjoy READING a cook book) will love the interviews with Sopranos characters. My favorite is with Tony's imported-from-Italy henchman Furio Giunta who says he doesn't like the food in America: "First, you use too much sauce on your spaghetti. Very bad. Too soupy. Can't taste the pasta, the semolina...They you do something really stupid. You drink cappuccino after dinner!"
And then there is Janice Soprano; "I grew up in a typical Italian-American family of that era and milieu...I was in charge of setting the table, given the artistic touch that I, alone among my siblings, possess...My mother Livia Pollio Soprano was a typical stay-at-home-mom..."
Just remember: one day you may be in your kitchen, nearly whacked by culinary disaster, pondering a too-difficult or too-simplistic cookbook, echoing the same exact words as Tony Soprano in the final scene of the episode Pine Barrens: "Why does everything have to be so hard? I'm not sayin' I'm perfect, but I do the right...thing for my family. Doesn't that count for anything?"
If your family hates your meal it won't. The Sopranos Family Cookbook makes it easy, authentic...and FUN. Trust me...or else...
0 of 0 people found the following review helpful.
A staple cookbook in our home
By Anne
I was hooked on this book when I first leafed through it and found the recipe for fried squash blossoms. Talk about a trip back to childhood in my Sicilian grandma's kitchen! I decided that maybe this wasn't as hokey as it sounded. As I continued through the book, I kept running across recipes that my grandmother made. Most of the recipes are simple and not overly complicated. Italian recipes don't necessarily have long lists of ingredients; it's the use of those few ingredients and the various combinations. There are not a million recipes to choose from, but what it does offer are many recipes that would be considered authentic, everyday Italian home cooking. I happen to get a kick out the anecdotal stories as well. Makes the whole cooking process more fun. The recipes work and are dependably good. There's wiggle room in them, as well, in case you want to tweak them to your personal taste., but I would strongly suggest making them exactly as given the first go around.
1 of 1 people found the following review helpful.
A Must Have for Die-hard Sopranos Fans
By Kathy_in_NEO
I ordered this cookbook so that I could use authentic "Sopranos" recipes for a dinner I made for my husband and myself to enjoy while watching the final episode of "The Sopranos". This is a fun cookbook in that it is written by "Artie" and contains stories contributed by other characters in the series. I enjoyed reading about "Janice's" memories of Sunday dinner growing up in the Soprano household; "Bobby Baccalieri's" love affair with food and the many other stories included in the book.
I have only tried two recipes so far - the baked Ziti and the Tiramisu. The Ziti was delicious but a bit time consuming to put together. Next time I decide to make it I think I will put it all together the day before so I only have to deal with baking it the next day. Tiramisu is probably my most favorite dessert. This was a simple recipe and it went together in no time. Next time I make it I plan to use cocoa powder instead of the chopped up chocolate and I also will line the dish with plastic wrap to ease the removal of the dessert from the pan. Also, I couldn't find any ladyfingers in my area so I used a sponge cake. It worked OK but after a day or so became very soggy. I wouldn't recommend using it as a replacement for the ladyfingers.
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