So bless Frank Pellegrino for putting Rao's kitchen between the covers of this book. If you want the excitement and charm and comfort food of Rao's, you can now cook it yourself and pretend that's Dick Schaap sitting over there, and Rob Reiner coming though the door with Woody Allen, Brenda Vaccaro, and John-John. Plan on eating lots of tomato sauce, for Rao's springs from the same roots that gave America Italian red sauce restaurants of the checkered tablecloth and Chianti bottle candle holder stripe. Rao's does it far, far better, and with soul. The late Vincent Pellegrino, who made Rao's what it seemingly continues to be, was particularly fond of grilled meats, and those sections of the book are exemplary: simple, straightforward, to the point. Even the tripe sounds like it might be worth trying.
If you want to cook Italian and not sweat the regional details, this book is the one to pull off the shelf. --Schuyler Ingle
A Great book by Frank Pellegrino, a.k.a FRANKIE NO .. If you want to eat some of the tasty food of one of America's Greatest and Coolest Italian Restaurant, get this book, cause... Read morePublished 19 days ago by Frank
Nothing impressive in the recipe department that I didn't already have in other cookbooks. I'll keep trying a few other recipes and see what so great about it, given the other... Read morePublished 29 days ago by HeyTrud
I was hoping these were recipes using RAO sauce instead of everything from scratch. I will still try some of them.Published 3 months ago by Paula Clymore
The text in this cookbook is so evocative in conjuring another era that amazingly still exists at Rao's. Read morePublished 3 months ago by Private