Rao's Cookbook: Over 100 Years of Italian Home Cooking

Rao's Cookbook: Over 100 Years of Italian Home Cooking

3.8 19
by Frank Pellegrino, Rao's Restaurant Staff
     
 

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

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Overview

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.

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Editorial Reviews

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 fans -- some famous, some "from the neighborhood"and lots of photographs. For area libraries and other larger collections.

Product Details

ISBN-13:
9780679457497
Publisher:
Random House Publishing Group
Publication date:
04/28/1998
Pages:
288
Sales rank:
65,960
Product dimensions:
7.75(w) x 9.58(h) x 0.97(d)

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Rao's Cookbook 3.8 out of 5 based on 0 ratings. 19 reviews.
Guest More than 1 year ago
I am a cookbook collecter. Many are worth their price, some not worth the paper they are printed on; but Rao's is one of the best. The recipes are easy, the ingredients are found in most italian pantries, and the finished dish...never a disappointment. Baked clams oreganata, meatballs, lemon chicken...delicious.
Guest More than 1 year ago
I figured that since I'll probably never get a chance to eat there, I should buy the book. Glad I did! The simplicity of preparing some of the dishes, such as the lemon chicken, contributes to the enjoyment of sitting down to a delicious meal. Haven't tried a recipe that I didn't like yet. Highly recommended the book.
MPatrick79 More than 1 year ago
I have had this cookbook for a few weeks now and have made three recipes out of it...all were excellent. I have about six more recipes picked out to make in the next few weeks. The recipes are easy, the stories and commentary are entertaining, and the food is amazing. I highly recommend this cookbook to anybody who loves to cook and loves Italian Food.
Guest More than 1 year ago
Rao's, the toughest place that you'll never eat at has produced a beautifully simple Sicillian cookbook.These are the recipees I grew up on but were never written down.I showed it to my Italian mother and she wouldn't give it back to me ! It has become our gift to the other cooks in our family! I totally recommend it.Enjoy.
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Guest More than 1 year ago
The marinara sauce and the lasagne are both excellent. I look forward to trying more recipes in the book
Guest More than 1 year ago
Some time ago, while living within close proximity of Rao's, I never got a chance to eat there. Until, one day (after having relocated), enroute home, I got stuck in heavy traffic a few blocks from Rao's. Frustrated, thirsty and hungry, I stopped in for a drink. After satisfying my thirst and enjoying interesting food/drink related conversation with the bartender, and a few of the 'regulars' there, I was invited to 'join' them for dinner. I did. Needless to say, Rao's al dente pasta topped with a delicious red sauce, afforded me with the greatest of pleasure. For years I yearned to relive that taste. Now, with Rao's collection of recipes, I have the chance of being there - AGAIN! They're not only enticing and delectible, but easy to cook. I know. I collect Italian recipes; and have already tried a few of Rao's inspiring dishes...
Guest More than 1 year ago
A foolproof cookbook for those who enjoy the richness of fine, traditional Italian cuisine. It will make a fine chef out of anyone. Makes an impressive meal and presentation.
Anonymous More than 1 year ago
Besides delicious recipes, the book tells a story of the Rao family. Very similiar to my in-laws life at the same time. I found it very interesting and heat warming. I hope to at least see the restaurant on my next trip to NYC., as I know tables are booked for years.
Guest More than 1 year ago
This cookbook is one I bought on impulse shopping and I do not use all that often. It has very nice recipes but I do not find this cookbook a necessary staple for any cooks kitchen.
Guest More than 1 year ago
I bought this cookbook to learn how to make Italian food. I didn't find it very helpfull. I think this book is definately for advaced cooks who want to try something different. Not for beginers