Franny's: Simple Seasonal Italian

by Andrew Feinberg, Francine Stephens, Melissa Clark, Alice Waters (Foreword by)

Overview

A Brooklyn favorite with a national following, Franny's is known for its simple, seasonal Southern Italian dishes and exceptional pizza. Alice Waters says it best in her foreword: "This book captures the beating heart of what makes Franny's so beautiful: its simplicity, its ability to make the ordinary surprising, and—above all—its celebration of honest everyday cooking."

Franny's is filled with recipes that are destined to become classics. Chef Andrew Feinberg plays with traditional Southern Italian cuisine and makes the dishes lighter and brighter. New favorites—including Roasted Romano Beans with Calabrese Olives, Clam Pizza, and Linguine with Meyer Lemon—sit side by side with perfect executions of timeless Italican dishes like Marinated Artichokes, Baked Sausage and Polenta, and Bucatini alla Puttanesca. Feinberg breaks down his techniques for the home cook, while offering cutting-edge food combinations, spinning the typical ingredients in unexpected directions. Teeming with irresistible full-color photographs, Franny's shows how simple preparations of quality ingredients can create food that is much more than the sum of its parts.

Product Details

ISBN-13:	9781579654641
Publisher:	Artisan
Publication date:	06/04/2013
Pages:	376
Product dimensions:	8.30(w) x 10.50(h) x 1.30(d)

About the Author

Andrew Feinberg and Francine Stephens are the owners of Franny's, Bklyn Larder, and the soon-to-open Marco's in Park Slope, Brooklyn. They live in Brooklyn, New York, with their two children, Prue and Marco.

Melissa Clark is a food columnist for The New York Times and a cookbook author.

Editorial Reviews

Brooklyn residents have long enjoyed the simple yet incredibly flavorful meals at Franny’s, Andrew Feinberg and Francine Stephens’s much-beloved restaurant. This husband-and-wife team showcases a wealth of rustic, uncomplicated recipes for everything from soups, salads, and fritti to fish, vegetables, and cocktails. Where they shine brightest is in the chapters on crostini, meat, pasta, and pizza. Recipes for whipped eggplant and anchovy crostini; roasted pork sausage; bucatini with ramps; and pizza rustica are among the mouth-watering offerings they provide. Other favorites include marinated cabbage with walnuts, bread crumbs, and Parmigiano-Reggiano; meatballs; spring onion frittata served on toast; and chicken liver and pancetta. Most recipes are fairly simple and easily made at home. When a little more know-how is required, as is the case with their incredible porchetta, the authors provide straightforward step-by-step instructions accompanied by photos that demonstrate the proper technique. The dessert chapter is gelato-rich and offers up numerous varieties including strawberry, mascarpone honey, pistachio, caramel, and more. For fans of Franny’s, this book is a true gift that will be put to frequent use. Readers unacquainted with the restaurant will delight in the many culinary treasures the authors share. Agent, Janis Donnaud, Janis A. Donnaud and Associates. (Aug.)

Publishers Weekly

Think Brooklyn Italian food is still all red sauces and floppy pizza slices? Dig into this catalog of inventive crowd pleasers—from festive crosini to picture perfect pizza—from the owners of one of the borough’s hottest dining spots.”

—Entertainment Weekly

Entertainment Weekly

“Approachable, family-friendly fare.” —Wall Street Journal

“The essence of Franny's: delectable.” —Cooking Light

“A wealth of rustic, uncomplicated recipes. . . . This book is a true gift that will be put to frequent use.” —Publishers Weekly, starred review

“Lovely, inviting, and fun to use.” —TheNewYorker.com

“Refreshingly uncomplicated.”—Houston Chronicle

“Big-flavored dishes you will want to make at home.” —Los Angeles Times Daily Dish

various

Approachable, family-friendly fare.” —Wall Street Journal

“The essence of Franny's: delectable.” —Cooking Light

“A wealth of rustic, uncomplicated recipes. . . . This book is a true gift that will be put to frequent use.” —Publishers Weekly, starred review

“Lovely, inviting, and fun to use.” —TheNewYorker.com

“Refreshingly uncomplicated.”—Houston Chronicle

“Big-flavored dishes you will want to make at home.” —Los Angeles Times Daily Dish

“Think Brooklyn Italian food is still all red sauces and floppy pizza slices? Dig into this catalog of inventive crowd pleasers—from festive crosini to picture perfect pizza—from the owners of one of the borough’s hottest dining spots.”

—Entertainment Weekly

From the Publisher

Married chefs Feinberg and Francine Stephens own Franny's, a Brooklyn restaurant that serves pizzas, pastas, salads, house-cured salami, and more. With noted food writer Melissa Clark (Cook This Now), they share eight years worth of rustic Italian recipes like bucatini with ramps, tomato salad with burrata, and lemon sorbetto. Most are accessible, but some contain unconventional ingredients (e.g., xanthan gum, bottarga). Each chapter (e.g., "Crostini," "Fritti," "Fish") shows balance and variety—rare in a genre in which cocktails and desserts can be scarce. VERDICT This beautiful restaurant cookbook, with a foreword by Alice Waters, will excite readers who enjoy quality ingredients.

Library Journal