ePUB | 42 MB | 400 Pages
The Tucci Cookbook ePUB
The Tucci Family brings wine pairings, updated recipes, gorgeous photography, and family memories to a new generation of Italian food lovers.
There is some truth to the old adage “Most of the world eats to live, but Italians live to eat.”
What is it about a good Italian supper that feels like home, no matter where you’re from? Heaping plates of steaming pasta . . . crisp fresh vegetables . . . simple hearty soups . . . sumptuous stuffed meats . . . all punctuated with luscious, warm confections.
For acclaimed actor Stanley Tucci, teasing our taste buds in classic foodie films such as Big Night and Julie & Julia was a logical progression from a childhood filled with innovative homemade Italian meals: decadent Venetian Seafood Salad; rich and gratifying Lasagna Made with Polenta and Gorgonzola Cheese; spicy Spaghetti with Tomato and Tuna; delicate Pork Tenderloin with Fennel and Rosemary; fruity Roast Duck with Fresh Figs; flavorful Baked Whole Fish in an Aromatic Salt Crust; savory Eggplant and Zucchini Casserole with Potatoes; buttery Plum and Polenta Cake; and yes, of course, the legendary Timpano.
—Lidia Bastianich, New York Times bestselling author of Lidia’s Italy in America
“Stanley Tucci understands Italian food and Italian cooking. If that wasn’t immediately apparent upon viewing his brilliant film Big Night, it will be when you read this book. . . . Stanley’s co-author Gianni Scappin taught me everything important I needed to know about the food of Northern Italy. . . . His recipes and the techniques he taught me are fundamental to my life and have saved me from untold embarrassment every time I cook for my Italian in-laws.”
—Anthony Bourdain, New York Times bestselling author of Kitchen Confidential
“Chefs and actors share a wonderful bond, the warm friendship of their respective colleagues. Stanley has learned to straddle both professions and this terrific book is a testament. Stanley is totally passionate about his Italian culinary history, and he is extremely knowledgeable on the subject of how home cooks and professional chefs approach recipes. I adore his family anecdotes and recipes, especially when one region has a strong opinion how a tomato sauce is to be prepared. I am jealous, Stanley is the consummate actor/director, and now we can add chef/cookbook author. Well done!”
—Jonathan Waxman, author of Italian, My Way
“The best adjective for The Tucci Cookbook is generous: from portion sizes to the constant theme of hospitality to Tucci’s decision to donate a portion of the profits to the Food Bank of New York City. The Tucci Cookbook will appeal both to serious home cooks and to film buffs.” — Pamela Toler, blogger for History in the Margins