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
I was hoping these were recipes using RAO sauce instead of everything from scratch. I will still try some of them.Published 1 month 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 1 month ago by Private
another great book! when you really want authentic Italian, this is the recipe book you want.Published 2 months ago by billie
I have 3 raos cookbooks love everyone of them especially 100 years Italian we eat at raos in vegas 3 or 4 times every time we are there its just like the reciepes in the books his... Read morePublished 3 months ago by diana osborn
Wonderful book! Arrived well packaged and fast! Great recipes for the authentic Italian cook. The book has backround stories with it and is a delight to read and look at the... Read morePublished 3 months ago by Maryann T.