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
The greatest. I love this cookbook.........and the connecting stories and history of Rao's Restaurant. The recipes are good, solid Italian recipes and are easy to follow. Read morePublished 24 days ago by Herbster
This is an excellent Italian cookbook full of simple, authentic recipes. It is a "go to" book for me when I'm looking for some classics, like meatballs, seafood salad or... Read morePublished 25 days ago by Tom Kirk
I was very excited to try Rao's Lemon Chicken with 2 cups of fresh lemon juice (!) and one cup of olive oil for 2 cut up chickens plus a smattering of herbs and we thought it was... Read morePublished 1 month ago by M. Fris
I have known of Rao's for the last 10 years ever since their marinara sauces appeared in my local Whole Foods. Read morePublished 1 month ago by Jeeves
greatest cookbook I ever had....perfect even for beginner.....stories are fantastic.....Published 1 month ago by Shirley J. Salerno