Franny's: Simple Seasonal Italian

Franny's: Simple Seasonal Italian

4.0 1
by Andrew Feinberg, Francine Stephens, Melissa Clark
     
 

View All Available Formats & Editions

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

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.

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.)
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

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

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.

Product Details

ISBN-13:
9781579655433
Publisher:
Artisan
Publication date:
06/04/2013
Sold by:
Barnes & Noble
Format:
NOOK Book
Pages:
376
Sales rank:
893,076
File size:
54 MB
Note:
This product may take a few minutes to download.

Meet the Author

Andrew Feinberg and Francine Stephens are the owners of Franny's and Bklyn Larder. They live in Brooklyn with their two children, Prue and Marco. Melissa Clark is a food columnist for the New York Times and a bestselling cookbook author.


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

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >

Franny's: Simple Seasonal Italian 4 out of 5 based on 0 ratings. 1 reviews.
SandrasBookNook More than 1 year ago
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.