new arrival The Sopranos Family Cookbook: new arrival As Compiled 2021 by Artie Bucco outlet sale

new arrival The Sopranos Family Cookbook: new arrival As Compiled 2021 by Artie Bucco outlet sale

new arrival The Sopranos Family Cookbook: new arrival As Compiled 2021 by Artie Bucco outlet sale
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Description

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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!"

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

ALLEN RUCKER was born in Wichita Falls, Texas, raised in Bartlesville, Oklahoma, and has an MA in Communication from Stanford University, an MA in American Culture from the University of Michigan and a BA in English from Washington University, St. Louis. He is the author of the New York Times bestseller, "The Sopranos: A Family History," as well as two books with comedian Martin Mull, "The History of White People In America" and "A Paler Shade of White." His next book, "The Sopranos Family Cookbook," comes out in September, 2002. As a TV writer-producer, he co-founded the experimental video group, TVTV, and has written numerous network and cable specials and documentaries, including "The History of White People In America," "Christopher Reeve: A Celebration of Hope" (Emmy nominee), "CBS: The First Fifty Years," "Penn & Teller''s Sin City Spectacular," "Big Guns Talk," a history of the Western, and TNT''s "Family Values: The Mob & The Movies." He is also the head writer of the official Sopranos website. Mr. Rucker is the recipient of the duPont-Columbia Journalism Award, the Writers Guild Annual Award, and two CableACE Awards, among others. "The History of White People In America" was honored by the Museum of Television & Radio at their 2001 Paley Television Festival in Los Angeles. Mr. Rucker also teaches in the USC School of Cinema-TV. He lives in LA and is married, with two children.

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