Entertaining with the Sopranosby Carmela Soprano, Michele Scicolone, David Chase, Allen Rucker
Fans of a certain multi-award-winning HBO® dramatic series and lovers of fine eating everywhere made The Sopranos Family Cookbook a runaway #1 bestseller, thanks to its intimate vignettes and delectable Old Country recipes. But that just got the party started. Now comes the ultimate guide to making every event the perfect occasion, served up by the Garden State… See more details below
Fans of a certain multi-award-winning HBO® dramatic series and lovers of fine eating everywhere made The Sopranos Family Cookbook a runaway #1 bestseller, thanks to its intimate vignettes and delectable Old Country recipes. But that just got the party started. Now comes the ultimate guide to making every event the perfect occasion, served up by the Garden State's most gracious hostess, Carmela Soprano.
From graduation parties to holiday gatherings to poolside barbecues, Carmela gives you everything you need to keep your personal crew as happy as a clam in red sauce: over 75 delicious new Neapolitan-based recipes as well as scores of Soprano-approved tips on picking the ideal location, choosing tasteful decorations, whipping up the best drinks, and selecting the right music. Sweetening the festa are dozens of never-seen illustrations and insightful commentaries from Soprano relatives and intimates. You'll find "AJ" Soprano's confirmation invitation, advice on "party anxiety" from therapist Dr. Jennifer Melfi, a term paper by Meadow Soprano on "Why My Grandmother Can't Cook," advice from family friend Paulie Walnuts on throwing a surprise party, and much, much more.
Unsure about wine? Follow the advice of Artie Bucco, proprietor of the renowned Nuovo Vesuvio restaurant in Newark, New Jersey: "If you have steak, a 'big' meat dish, think of a 'big' red wine like a California Burgundy. I guess you could match it with a big white wine, too, but I don't know of any big white wines."
Want to surprise with a birthday gift? Model yours after what Carmela plans on giving her husband, waste management executive Tony Soprano, on his fiftieth: a Dean Martin impersonator, an outdoor screening of his favorite film, The Public Enemy, starring James Cagney, and a monogrammed putter. (But no ritzy watch. He has a dozen of them.)
Planning a wedding? Find inspiration in the vision of Carmela's sister-in-law, Janice Soprano Baccilieri: "As guests enter a cathedral of pines, they would pass an ancient wishing well where they could deposit small presents or deep thoughts about life and love. Ideally, I would love for the whole ceremony to be done in the nude, but unfortunately, the time for that kind of pagan openness has long passed."
Flustered by funerals? Heed the wise suggestions for his own wake from Tony's Uncle Corrado "Junior" Soprano: "A lot of food, no crap, a lot of homemade Bucassi vino, a nice speech from Bobby Bacala, since he was always the nicest to me of all those bums, and me singing like Caruso on the Victrola."
In Carmela's words: "What's closer to a celebration of life than celebrations? Look for them, jump into them, charger plates and all, and have a ball."
- Grand Central Publishing
- Publication date:
- Product dimensions:
- 7.87(w) x 10.00(h) x 0.75(d)
Read an Excerpt
Entertaining with the SopranosAs compiled by Carmela Soprano
By Allen Rucker
Warner BooksISBN: 0-446-57911-4
Chapter OneNEAPOLITAN CROSTINI
2 ripe tomatoes 1/2 teaspoon oregano Salt and freshly ground pepper 12 thin slices of Italian bread, preferably semolina bread 8 ounces fresh mozzarella 12 anchovy fillets Extra virgin olive oil
PREPARATION Cut the tomatoes in half through the core and squeeze gently to extract the seeds and juice. Trim away the core. Chop the tomatoes into half inch pieces and toss them in a bowl with the oregano, salt and pepper. Preheat the oven to 450°. Oil a large roasting pan. Arrange the bread slices on the pan. Toast the bread 5 minutes. Remove the pan from the oven, but leave it turned on. Place a slice of mozzarella on top of each piece of bread and then an anchovy. Spoon a little of the tomato on each. Drizzle with a few drops extra virgin olive oil. Return the pan to the oven and bake 5 to 7 minutes or until the cheese is melted.
Excerpted from Entertaining with the Sopranos by Allen Rucker Excerpted by permission.
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