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Rao’s is the legendary, tiny corner restaurant in East Harlem where it’s impossible to book a table: each of the red-checked, cloth-covered four-, six-, and two-tops is reserved for a titan of New York industry, a celebrity, or a major politician. Permanently. Now Frank Pellegrino, the third generation of his family to operate the impossible-to-get-into Rao’s restaurant in East Harlem and founder of Rao’s food products line, goes deep into the history of his family, the restaurant, and America’s love affair with Southern Italian cooking to create Rao’s biggest, best Italian cookbook yet.
This complete cookbook’s 140+ recipes include:
- Linguini Aglio Olio
- Lobster Fra Diavolo
- Eggplant Parmigiana
- Margherita Pizza alla Rao's
- Veal Chops Paillard
- Beef Braciola
- Stuffed Italian Frying Peppers
- Blood Orange and Limoncello Panna Cotta
- Sales Rank: #2654 in Books
- Published on: 2016-11-01
- Released on: 2016-11-01
- Original language: English
- Number of items: 1
- Dimensions: 9.32" h x .92" w x 7.55" l, 1.00 pounds
- Binding: Hardcover
- 288 pages
About the Author
FRANK PELLEGRINO, SR. is the proprietor and nightly host at the famous Rao’s Restaurant in New York. He was born and raised on East Harlem. In 1992, Frank founded Rao’s Specialty Foods to produce and sell the highest quality gourmet products. His previous books include The Rao’s Cookbook and Rao’s Recipes from the Neighborhood. Frank lives in Long Island with his wife.
FRANK PELLEGRINO Jr. is a co-owner of the Rao’s restaurant franchise and the author of Rao’s Cookbook, Rao’s Recipes from the Neighborhood, and Rao’s On the Grill. He is also an actor who portrayed FBI agent Frank Cubitoso in HBO’s The Sopranos. Pellegrino is the founder and CEO of Rao’s Specialty Foods, Inc. He lives in Long Island.
Most helpful customer reviews
17 of 20 people found the following review helpful.
Other Italian cookbooks provide better recipes
By TJay
I'm a good new York Italian style cook to begin with but I looked forward to receiving this cookbook and trying the recipes from the famous NY eatery. As I leafed thru the pages I noted the recipes seem fairly mundane. I decided to try the meatball recipe as it depicted a difference from the way I make meatballs. The recipe calls for adding plain breadcrumbs instead of seasoned and up to two cups of water to the mixture a quarter cup at a time as the final step before shaping in to balls. My fear that adding water to the mixture would result in a loose meatball without flavor was confirmed. After cooking I added the meatballs to my sauce. They disintegrated after 10 minutes of simmering. The book relies too much on remembrance story telling. Lots of other Italian cookbooks provide better recipes. I recommend taking a pass.
0 of 3 people found the following review helpful.
I THINK the book from 2000 was better ratting on 2000 book
By Paul A Stenerson
Watched Raos son on Fallon tonight. There been some dispute going on in Rao family. I miss the old man. Now has restaurants at Cesar's place and LA. I THINK the book from 2000 was better ratting on 2000 book.
can't get a seat at Harlem unless you know someone
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