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Patsy's Cookbook: Classic Italian Recipes from a New York City Landmark Restaurant Hardcover – June 4, 2002

4.4 out of 5 stars 48 customer reviews

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Editorial Reviews

From Publishers Weekly

Patsy's, on New York's 56th Street, was founded in 1944 by the author's grandfather Pasquale (Patsy) and grandmother Concetta. Fans like Frank Sinatra, Al Pacino, Rosemary Clooney and, recently, Alec Baldwin, Jennifer Lopez, Sean "Puffy" Combs and Rudy Giuliani have frequented the restaurant because of Patsy's unpretentious Neapolitan roots. In one sidebar Aunt Anna recites her recipe for Frittata with Leftover Pasta; another relates a Quick and Easy Lobster Fra Diavolo (although the sauce, while you can buy it, remains a guarded secret). The introduction is devoted to Old Blue Eyes, with Frank's Clams Posillipo and Frank's Veal Cutlets Milanese, describing the time he and Sammy Davis Jr. competed tap dancing and singing. The book covers traditional courses, beginning with Asparagus Rolls and Mussels Arreganata and ends with Maddalena Raspberry Cookies and Tiramisu. The extensive vegetables chapter includes Vegetable Napoleon, Fried Zucchini Blossoms, Zucchini a Scapece, and White Bean and Scallion salad. Soups include the homey Pasta e Ceci, while pastas provide a basic palette of sauces along with variations such as Farfalla Papalina and Risotto Fruitti di Mare. Scognamillo (Patsy's grandson and current chef) shares recipes for Chicken Piccata, Steak Alla Patsy and Sal's Chilean Sea Bass with Eggplant and Olives (the "best sea bass in New York City" according to Tony Bennett). Directions are simple and well adapted to home cooking; the book will please both old and new fans alike.
Copyright 2002 Cahners Business Information, Inc.

From the Inside Flap

From the Restaurant That Frank Sinatra Made Famous

Of the thousands of restaurants in New York City, very few withstand the tests of time?and only one can lay claim to being Frank Sinatra?s favorite. And where Frank went, his friends followed?from close pals such as Tony Bennett and fellow Rat Packers Dean Martin and Sammy Davis Jr. to the show-biz colleagues they brought in.

Established nearly sixty years ago, Patsy?s has long been a celebrity favorite and a New York institution. Why? Great food, family friendliness, and a welcoming atmosphere that makes you feel like you?ve come home. And the fare is the classic southern Italian cuisine that?s become America?s comfort food: Mussels Arreganata, Fettuccine Alfredo, Rigatoni Sorrentino, Chicken Parmigiana, Veal Marsala, Shrimp Scampi, Tiramisù . . . a greatest hits of Neapolitan-influenced dishes.

And Patsy?s Cookbook provides more than recipes: also in the mix are anecdotes from family and friends, including the occasion when Pablo Picasso tried to give Patsy a painting; the time that the restaurant opened on Thanksgiving Day just for Frank Sinatra; Aunt Anna?s rather unorthodox autograph request of Sean ?P. Diddy? Combs; and the story of the roast suckling pig delivered to Jackie Gleason?s hotel suite.

Here is a remarkable collection of 100 perfectly executed, delicious recipes, heartwarming stories of a successful family business, and entertaining celebrity tales, capturing the full experience of a New York City institution. Patsy?s Cookbook is an invitation to join the extended family that?s proud to call Patsy?s their second home.
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Product Details

  • Hardcover: 224 pages
  • Publisher: Clarkson Potter; 1 edition (June 4, 2002)
  • Language: English
  • ISBN-10: 0609609548
  • ISBN-13: 978-0609609545
  • Product Dimensions: 7.6 x 0.8 x 9.4 inches
  • Shipping Weight: 1.5 pounds
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (48 customer reviews)
  • Amazon Best Sellers Rank: #565,056 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By Toni VINE VOICE on May 14, 2006
Format: Hardcover Verified Purchase
OK..............I admit that I have never been to Patsy's yet, BUT that doesn't disqualify me from knowing this cookbook. It's the best; why, do you ask? Well, I'd be delighted to compose for you.

I am Italian......pure 100%, on both sides, and with enough background to talk about everything that means anything to our culture. I grew up in the 60's and 70's when Frank and Dean were THE only reason for watching TV. I know that it was a turbulent decade, full of discovery and change and restlessness. But some things felt OK and this book tells you about it.

On Sundays, the whole extended family would gather at "Nonni's" house (grandparents). Because of the value and love of our food prepared in its purest form, it took about 14 calls between my mom, her sisters, and my Nonna, to figure out who was bringing what (and with 8 daughters, Illinois Bell made a huuuuuge profit from them). The food was simple and fresh and magic.

This is "Patsy's Cookbook" whole purpose.

The stories that accompany the book are a blast from the past. The pictures that accompany the stories and recipes are even better because if you close your eyes and think about it, you can picture yourself walking down the street, seeing the restaurant sign, and looking forward to opening the door and having all the scents and aromas hit you full force.

All the "regulars" and the stars that have dined there get a good mention; the engagements that were proposed there; the celebrations that were created there. I'm looking forward to going to New York and Patsy's is on the top 10 list of restaurants to experience. Maybe it's just me, but I know it'll be a very welcoming and comfortable place.
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Format: Hardcover
As a New Yorker of Italian-American descent, I can honestly say that most New York Italian restaurants are mediocre at best, and nothing more than tourist traps. Patsy's, however, is the exception to this rule. I have never EVER had a meal there that I didn't thoroughly enjoy. Now, Patsy's has put their best recipe's in a beautiful book, Patsy's Cookbook: Classic Italian Recipes from a New York City Landmark Restaurant.

The recipes are pretty straightforward, with lots of leeway for people to adjust them to their tastes. Mr. Scognamillo's directions are clear, and free of those vague terms that you find in most other cookbooks: heat for a few minutes, add a tad of basil, stir frequently... all those instructions that mean nothing specific and could destroy a dish. No mistaking the directions here. But most important, the meals are delicious!
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As an Italian American I recommend Patsy's cookbook because the recipes are easy to make. Sal's recipes for the most exotic Italian dishes are easy to follow with ingredients you usually have in your home. Most dishes can be prepared in 30 minutes with about 30 minutes cooking time. They are not only delicious, but also nutritous. I highly recommend this cookbook for busy people.
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I live in Manhattan and need my "Patsy's Fix" at least once a month. Hands down, Patsy's has the best red sauce in the city (and hearty southern Italian food, generously portioned). I bought this book last week and have already successfully prepared 2 dishes: Herb-roasted chicken (first time I've used a 500 degree oven) - which was easy and delicious. And, the calamari salad, again, easy (I bought the calamari already cleaned and cut), delicious, and refreshing (this is going to be a staple when I entertain this summer). The stories are fun to read, also; I especially got a kick out of "Get Out, Aristotle Onassis!" This book offers a historic glimpse into a family-owned New York restaurant , contains easy-to-follow recipes, and should be on every cookbook collector's book shelf.
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This is the quintessential Italian cookbook from the quintessential Italian restaurant. Unless you're from New York or have visited here, and realizing that Italian restaurants are not exactly a rarity here, you have no idea of the Brobdingnagian reputation that Patsy's has, both for its food and being a celebrity Mecca. When you enter Patsy's, scan the walls and try to find any major celebrity whose autographed photo is not exhibited. New York is a city full of restauarant "wannabes" and tourist traps. This is the real McCoy. No one speaks of Patsy's without mentioning that there is simply no better Italian restaurant anywhere, period. Now, the book. Have you ever attempted to replicate a dish in a cookbook that requires you to have "handy" veal thymus or candied oregano parquets (I have no idea of what that is either, but you get my point)? The point indeed is that the recipes are straight-ahead, easy to replicate and they use ingredients that you don't have to mail order from Venice. If you can't follow these recipes, you've got some serious problems. That's the secret (I believe) of Patsy's restaurant success: simple, elegant dishes that are perfect admixtures of the freshest ingredients. Now, assuming you have not the slightest inclination to replicate one of these recipes (shame in you), then you'll absolutely be enthralled by the anecdotes, stories and testimonials from virtually every celebrity of note. You must visit Patsy's at least once in your life, but if you can't, at least buy the book. You will not be disappointed; I promise.
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