Franny's: Simple Seasonal Italian

( 1 )

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. ...

See more details below
Hardcover
$22.70
BN.com price
(Save 35%)$35.00 List Price

Pick Up In Store

Reserve and pick up in 60 minutes at your local store

Other sellers (Hardcover)
  • All (19) from $12.46   
  • New (14) from $12.46   
  • Used (5) from $13.01   
Franny's: Simple Seasonal Italian

Available on NOOK devices and apps  
  • NOOK Devices
  • NOOK HD/HD+ Tablet
  • NOOK
  • NOOK Color
  • NOOK Tablet
  • Tablet/Phone
  • NOOK for Windows 8 Tablet
  • NOOK for iOS
  • NOOK for Android
  • NOOK Kids for iPad
  • PC/Mac
  • NOOK for Windows 8
  • NOOK for PC
  • NOOK for Mac
  • NOOK Study
  • NOOK for Web

Want a NOOK? Explore Now

NOOK Book (eBook)
$11.49
BN.com price
(Save 42%)$19.95 List Price

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.

Read More Show Less

Editorial Reviews

Publishers Weekly
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.)
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

Entertainment 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

From the Publisher
“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

Entertainment 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

Library Journal
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.
Read More Show Less

Product Details

  • ISBN-13: 9781579654641
  • Publisher: Artisan
  • Publication date: 6/4/2013
  • Pages: 376
  • Sales rank: 207,478
  • Product dimensions: 8.30 (w) x 10.50 (h) x 1.30 (d)

Meet the Author

Melissa Clark

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.

Read More Show Less

Customer Reviews

Average Rating 4
( 1 )
Rating Distribution

5 Star

(0)

4 Star

(1)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously
Sort by: Showing 1 Customer Reviews
  • Posted January 25, 2014

    I am addicted to Italian cookbooks. I fell in love with the food

    I am addicted to Italian cookbooks. I fell in love with the food on a visit Sicily, and have cooked more Italian than anything every since. "Franny's Simple, Seasonal, Italian" sucked me in immediately. This book is a feast for the eyes as well as the palate. Lovely recipes such as "Warm Controne Bean Salad with Radicchio and Pancetta" (lets face it--if it has pancetta in it, it HAS to be good!!), "Roasted Brussel Sprouts with Almonds and Pecorino", (my FAVORITE cheese of all time!), "Spaghetti with Herbs and Ricotta" (classic Italian simplicity) and "Pistachio Cake" fill this book. The photos are lovely, though I wish there were more of them, and just reading the recipes starts my gastric juices flowing! I highly recommend other Italian food lovers to try out this book.

    My biggest issue was with the xantham gum in all the gelatos and sorbettos. I make gelato fairly regularly, and never have to resort to xanthum gum to get good results. I could have done without the chapter on cocktails, but that's pretty easy to ignore.

    Over all, this is a great cookbook to fill those Italian cravings, and would be a great addition to anyone's collection of cookbooks.

    I received a copy of this book from Artisan Books for my honest review. All thoughts and opinions are my own.

    Was this review helpful? Yes  No   Report this review
Sort by: Showing 1 Customer Reviews

If you find inappropriate content, please report it to Barnes & Noble
Why is this product inappropriate?
Comments (optional)