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Rao's Cookbook: Over 100 Years of Italian Home Cooking, by Frank Pellegrino
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Rao's, the hundred-year-old restaurant with a mere ten tables tucked in a corner of East Harlem in what was once a legendary Italian
neighborhood, is one of the most sought-after restaurants in all of Manhattan. Its tables are booked months
in advance by regulars who go to enjoy what The New York Times calls its "exquisitely simple Italian cooking" from traditional recipes,
many as old as Rao's itself. You may not get a table at Rao's, but now with this book you can prepare the best Italian home-style food in the
world in your own kitchen. Here for the first time are recipes for all of Rao's fabulous classics--its famous marinara sauce, seafood salad,
roasted peppers with pine nuts and raisins, baked clams, lemon chicken, chicken scarpariello, and on and on.
The recipes are accompanied by photographs that re-create Rao's magic and testimonials from loyal Rao's fans--
from Woody Allen to Beverly Sills. Here too is a brief history of the restaurant by Nicholas Pileggi and a Preface by Dick Schaap.
Both will convince you that what you have in your hands is a national treasure, a piece of history, and a collection of the best Italian
American recipes you will ever find.
- Sales Rank: #32857 in Books
- Color: Multicolor
- Brand: Brand: Random House
- Published on: 1998-05
- Released on: 1998-04-07
- Original language: English
- Number of items: 1
- Dimensions: 9.70" h x .90" w x 7.70" l, 1.97 pounds
- Binding: Hardcover
- 182 pages
- Used Book in Good Condition
Amazon.com Review
Rao's is an old, 10-table restaurant in an old, New York-Italian neighborhood in which old Italians still may or may not live (this was never made quite clear in Nicholas Pileggi's complete-history-of-Italian-immigrants-in-America introduction to the cookbook), but you can't go there to eat. Not unless you know someone who has a lock on one of the tables. These are shared occupancy tables, condominium tables. Every night (Monday through Friday) is already spoken for--has been spoken for, in fact, for quite some time. Mixed in with the names of the obvious rich and famous and powerful who get to eat at Rao's (and who have enthusiastic things to say about Rao's throughout the cookbook) are names of the not-so-obvious to anyone who hails from outside the Italian neighborhood that spawned them. Rao's sounds like a dream of what New York once may have been like--joints on every corner full of character and soul--or what everyone would like to think New York may have been like. It sounds a little like a Disneyland nostalgia experience that just about everyone will never have.
So bless Frank Pellegrino for putting Rao's kitchen between the covers of this book. If you want the excitement and charm and comfort food of Rao's, you can now cook it yourself and pretend that's Dick Schaap sitting over there, and Rob Reiner coming though the door with Woody Allen, Brenda Vaccaro, and John-John. Plan on eating lots of tomato sauce, for Rao's springs from the same roots that gave America Italian red sauce restaurants of the checkered tablecloth and Chianti bottle candle holder stripe. Rao's does it far, far better, and with soul. The late Vincent Pellegrino, who made Rao's what it seemingly continues to be, was particularly fond of grilled meats, and those sections of the book are exemplary: simple, straightforward, to the point. Even the tripe sounds like it might be worth trying.
If you want to cook Italian and not sweat the regional details, this book is the one to pull off the shelf. --Schuyler Ingle
From Library Journal
Rao's is a New York City institution, a tiny, family-owned Italian restaurant in East Harlem that has attracted national attention and a celebrity clientele. But most of its ten tables (they added two tables to the original eight after the restaurant had been in business for 99 years) are reserved, in perpetuity, for regulars, many of whom have been eating there once a week for decades-so a jar of Rao's Homemade Tomato Sauce is the closest most people will ever come to the restaurant's fare. But here are the simple, classic recipes that 80-year-old "Auntie" Annie and the other cooks make every weekday: Seafood Salad, Baked Clams Oreganate, Pappardelle with Hot Sausage Sauce. Scattered throughout are quotes from devoted fansAsome famous, some "from the neighborhood"Aand lots of photographs. For area libraries and other larger collections.
Copyright 1998 Reed Business Information, Inc.
From the Inside Flap
Rao's, the hundred-year-old restaurant with a mere ten tables tucked in a corner of East Harlem in what was once a legendary Italian
neighborhood, is one of the most sought-after restaurants in all of Manhattan. Its tables are booked months
in advance by regulars who go to enjoy what The New York Times calls its "exquisitely simple Italian cooking" from traditional recipes,
many as old as Rao's itself. You may not get a table at Rao's, but now with this book you can prepare the best Italian home-style food in the
world in your own kitchen. Here for the first time are recipes for all of Rao's fabulous classics--its famous marinara sauce, seafood salad,
roasted peppers with pine nuts and raisins, baked clams, lemon chicken, chicken scarpariello, and on and on.
The recipes are accompanied by photographs that re-create Rao's magic and testimonials from loyal Rao's fans--
from Woody Allen to Beverly Sills. Here too is a brief history of the restaurant by Nicholas Pileggi and a Preface by Dick Schaap.
Both will convince you that what you have in your hands is a national treasure, a piece of history, and a collection of the best Italian
American recipes you will ever find.
Most helpful customer reviews
51 of 55 people found the following review helpful.
Simple ingredients do wonders
By A Customer
Coming from an Italian family, I was a little reluctent to try other family recipes. Well the ones I have made so far were absolutely fabulous! From the meatballs and gravy to the chicken scarpiello. Please don't forget the pork chops with sweet and hot peppers. I have to tried to eat at Rao's, but unfortunately it is who you know. Soon enough I might have a way in there. But the book will do just fine for now! The stories in the book are so great. As my mother would say "food is the glue that keeps the family together." Oh, and olive oil and garlic is the essence of life.
39 of 42 people found the following review helpful.
Italian-American Home Cooking. Great Sentiment. Pricy
By B. Marold
`Rao's Cookbook' by restaurateur / chef / actor Frank Pellegrino is the restaurant cookbook of what may be considered Manhattan's premier corner bar. The story is that the restaurant is only open five days a week, has but eight tables and each and every one of them is booked solid, like corporate boxes at the Astrodome. So, virtually the only way to get a sitting at Rao's is to be invited by a person with a permanent table reservation, or have such a benefactor lend you their reservation or, for a single evening, have the table revert to the discretion of Rao's matre'd.
The attraction of Rao's is not the same as that for Mario Batali's `Babbo' down in the village. Rao has no celebrity chef and its cuisine is simple Italian-American fare. There are no pilgrimages to the Union Square market for superfresh artisinal provisions. All their goods are bought at local shops in what is left of `Little Italy North' on the corner of Pleasant Avenue and 113th street in East Harlem.
This book is much more a celebration of place and of a very simple cuisine than it is any attempt at haute cuisine. At less than 180 pages of text, with lots of those pages taken up by Rao family snapshots, the book lists for a hefty $40, possibly to support the stipend to Dick Schapp and Nicholas Pileggi, who contributed a Preface and an Introduction respectively.
As chance would have it, I reviewed author Pellegrino's newer book before opening this volume, and I discover that there is a lot of overlap in the titles of recipes between the two books. That may not be an entirely bad thing for owning the two volumes, as the earlier one presents restaurant recipes while the later book presents personal `Italian-American' cuisine. This means that the earlier book's recipes may be more elaborate, but in general they are not. There are some few differences in the way a lot of the recipes are written, but few of these differences are likely to make a big difference in taste. Both books share the same attention to simplicity and the same pantry. Both books, for example, consistently use canned San Marsano tomatoes in all recipes. The restaurant book does make a point of manually removing any hard flesh in the tomato while mashing up its pulp. There are also instructions with several recipes on how to prep a dish so that it is ready to be served after just a last minute saute.
The recipe chapter's names are virtually identical to the newer `Neighborhood' book. In general, the newer book is much more consistent in its presentation of an English dish title with an Italian subtitle. The `Neighborhood' book is also much better in consistently providing captions for all photographs, contemporary or historical. I would also rate the recipes in this book a bit better than Rocco DiSprito's latest effort, and equal to recipes in John Mariani's excellent book on Italian-American cuisine and recipes. Neither book's recipes are quite as good as Lydia Bastianich's much longer book on Italian-American cuisine.
The numerous quotes sprinkled throughout the book range from cute to interesting, and contribute nothing to the culinary value of the book. The selection of desserts is nothing special. The ultimate reason for buying this book may be to taste the dishes you simply cannot get from Rao, because it is impossible to get a table there.
I am happy to have read this book and I will refer to it and its partner, the `Neighborhood' book when I am looking for good, simple, pasta or chicken recipes, but I will continue to rely on Hazan, Bastianich, and other professional writers for my staple source of Italian recipes.
This is a good book of recipes, albeit a bit overpriced. If you need to choose, I recommend the newer book, as it has more recipes and less fluff for the same price. If the discount is deeper on this earlier book, get it instead.
Recommended source for good Italian-American recipes and southern Italian sentiments.
0 of 0 people found the following review helpful.
Five Stars
By Keith
Great recipe book and it's easy to follow.
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