The Frankies Spuntino Kitchen Companion & Cooking Manual and over one million other books are available for Amazon Kindle. Learn more
Qty:1
  • List Price: $24.95
  • Save: $7.99 (32%)
FREE Shipping on orders over $35.
In stock but may require an extra 1-2 days to process.
Ships from and sold by Amazon.com.
Gift-wrap available.
FREE Shipping on orders over $35.
Condition: Used: Good
Comment: Good (+). Ex-library copy with typical markings. Crisp and tight; unmarked text. Great reading copy.
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

The Frankies Spuntino Kitchen Companion & Cooking Manual Hardcover – June 14, 2010


See all 3 formats and editions Hide other formats and editions
Amazon Price New from Used from
Kindle
"Please retry"
Hardcover
"Please retry"
$16.96
$9.99 $7.48
Best%20Books%20of%202014


Frequently Bought Together

The Frankies Spuntino Kitchen Companion & Cooking Manual + The Meatball Shop Cookbook
Price for both: $36.00

One of these items ships sooner than the other.

Buy the selected items together
NO_CONTENT_IN_FEATURE

Holiday Deals in Books
Holiday Deals in Books
Find deals for every reader in the Holiday Deals in Books store, featuring savings of up to 50% on cookbooks, children's books, literature & fiction, and more.

Product Details

  • Hardcover: 256 pages
  • Publisher: Artisan; 1st Ed. edition (June 14, 2010)
  • Language: English
  • ISBN-10: 1579654150
  • ISBN-13: 978-1579654153
  • Product Dimensions: 6.4 x 1 x 9.3 inches
  • Shipping Weight: 1.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (57 customer reviews)
  • Amazon Best Sellers Rank: #19,874 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Frank Castronovo trained with such culinary superstars as Jacques Pépin and France's Paul Bocuse. In 2003, he opened Frankies 457 Spuntino with childhood friend Frank Falcinelli. He lives with his wife and two daughters in Carroll Gardens, Brooklyn.




Frank Falcinelli has worked in Michelin two-star restaurants in France, with chefs Charlie Palmer and David Burke in New York, and was a partner and chef in the New York hot spot Moomba. He lives in Brooklyn with his French bulldog, Frankies mascot Merlin.


Peter Meehan is a food writer and former New York Times restaurant columnist. His most recent book is Momofuku, co-authored with the chef David Chang.



More About the Authors

Discover books, learn about writers, read author blogs, and more.

Related Media


Customer Reviews

If you love to cook and if you love books this is the volume for you.
travelgirl
Great book - most cookbooks, you look up a recipe, go to the page, and maybe read any relevant content for a page or two before just going off the recipe.
Jeff
It is beautifully bound and is a real treat just to thumb through, the stories are entertaining and the recipes are wonderful.
Danielle Burchman

Most Helpful Customer Reviews

67 of 69 people found the following review helpful By Nora Dupree on June 3, 2010
Format: Hardcover Verified Purchase
I visited this restaurant a couple of weeks ago, and had some of the best food I had ever tasted. Pure and simple, excellent quality, I couldn't wait to get the book and start cooking! This book is everything you could hope for in a cookbook. The recipes are clearly explained, the ingredients are easy to get ( you probably have most of them), and the resulting dishes are absolutely delicious. I tried three recipes over the last holiday weekend, and my family and guests were delighted. The Sunday Sauce and Meatballs are wonderful! A bonus is the excellent narrative that accompanies the recipes; funny, practical and smart; you won't be able to resist trying this food. I collect cookbooks,and this one is going to spend alot of time in the kitchen with me, not so much time on the shelf.
1 Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
35 of 37 people found the following review helpful By Jeff on July 12, 2010
Format: Hardcover Verified Purchase
Great book - most cookbooks, you look up a recipe, go to the page, and maybe read any relevant content for a page or two before just going off the recipe. This book is actually readable, from cover to cover. A quick background on the guys, tips on gear/gadgets and how best to stock your kitchen, then on to the food. One of my big complaints with cookbooks is being told "this is how it's done" or "you only do it this way", without being told why. I'm left wondering "if I don't do it this way, will it suck, will it just be more watery, will it be a total disaster?" Here, they tell you what they do, and why they do it. Good stuff
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
18 of 20 people found the following review helpful By M. Hill TOP 500 REVIEWER on September 11, 2010
Format: Hardcover
Here are some specific details about the construction of the book. It is organized into the follow sections: Preface, Introduction, About These Recipes and This Cooking, Equipment & Pantry, Antipasto, Sandwiches & Soups, Salads, Pasta, Meats & Other Main Courses, Sunday Sauce, Desserts, Appendices, Acknowledgements, Index and the Frankies Crest.

There is a twenty five page section of photographs in the center of the book. Rather than focusing on the prepared dishes, the pictures depict people and surroundings with just a few shots of actual food. In a normal cookbook, where the pictures are often needed as a blueprint for the final product, sufficient information is provided within the text of the recipes so that the cook never feels lost - even to the number of turns of the peppermill.

The authors discuss the food and it is written so conversationally you'd swear they were speaking directly to you, explaining why something is done the way it is, how they used to do it and what personal touches the reader might want to try. It is a very special cookbook, although as the title states, more of a kitchen companion and cooking manual than standard cookbook. Yes, there are recipes, but to call them simply that seems somehow inadequate.

I prepared the Watercress with Fresh Figs and Gorgonzola salad (although,as suggested within the recipe, I used fresh peaches in place of the figs,) Ricotta Cheesecake and Eggplant Marinara. All three dishes were delicious and I encountered no problems with the recipes.

When reviewing cookbooks, if appropriate, I usually complain about the lack of photographs and the book's inability to lay flat open on a countertop, but although this book doesn't do either, I don't care.
Read more ›
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
10 of 11 people found the following review helpful By Florence Kontos on March 19, 2011
Format: Hardcover Verified Purchase
I am a New Jersey girl of Polish decent, who grew-up in a mostly Italian/Polish neighborhood. I've been making meatballs and sauce the way my Italian mother-in-law made them for the past 46 years. I have tried eating meatballs in many Italian restaurants, but they were never as good as my own. However, when my daughter made the Frankies Spuntino recipe for meatballs and Sunday Sauce, I had to admit that they were the best meatballs I have ever had and the Sunday Sauce was wonderful too. I couldn't wait to buy The Frankies Spuntino Kitchen Companion & Cooking Manual for my very own and yes, I made them for my "significant-other," who couldn't believe how really great they were.
Although I will still make my own meatballs and sauce from my worn-out, olive oil-stained recipe book, I will make The Frankies' meatballs and Sunday Sauce with no reservations...I have no need to try anymore meatballs. I have now been to "Meatball Nervana."
Thank you to the Frankies for their great recipes. I look forward to trying more from this book.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
10 of 11 people found the following review helpful By ringeroo on January 3, 2011
Format: Hardcover
If you also have a bunch of unused cookbooks and worry about buying another cookbook which will sit with the others collecting dust--I did too and luckily I was given this as a present. This one will be used. Alot.
Humorous, insightful, extremely well thought out and helpful.
Read the book, a fun read, to see how they want to lead you--and then go for it! Nothing is too simple for them to explain and make clear, which I needed.
Thank You Frankies for helping me impress the lady (who of course bought me the book)!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
8 of 9 people found the following review helpful By Jay Raschke on September 18, 2010
Format: Hardcover Verified Purchase
Two guys from Brooklyn, NY, who both became succesful chefs, rekindle a friendship to include a long ago friend and writer. After 20 years they decide to share their Italian cooking recipies, techniques and history. History, by the way, to include Grandma's techniques, recipies, etc. As I told my daughter, a chef, the eggplant parmagian will be remembered as better than her first kiss. A superior cook book.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Most Recent Customer Reviews


What Other Items Do Customers Buy After Viewing This Item?