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Patsy's Italian Family Cookbook: TK Hardcover – March 24, 2015
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“Even if readers have never set foot in Patsy's, they'll feel as if they've spent an afternoon in the kitchen with an old friend.” ―Publisher's Weekly
“As a kid, Patsy's always seemed fancy to me: a place where the waiters were impeccably dressed, and everyone paid incredible attention to detail. But despite its formality, the overwhelming feeling I got whenever we visited Patsy's was the warmth, and the way we were always made to feel special. Everyone who came to Patsy's for dinner--famous or not--was treated like family.” ―Ben Stiller, from the Foreword
“Patsy's is my home away from home. When I miss my Nona's cooking, only one place can compare. They are wonderful people who have become like family and I will be a fan for life.” ―Michael Buble
“Whenever I want an authentic home-cooked meal, I go to Patsy's.” ―Sean Combs
“Sal is one of New York's most familiar restaurant chefs and his food is beloved by many. I have had the good fortune to have Sal on my show where he cooked his tasty clams oreganata and baccala salad, demonstrating why Patsy's is one of New York's favorite eateries. I look forward to trying all of the recipes in his new book.” ―Martha Stewart
About the Author
CHEF SAL SCOGNAMILLO grew up in Patsy's Italian Restaurant, where he learned every aspect of the business's operation from his father (Joe) and grandfather (Patsy). He was named Executive Chef in 1985, upon his father's "retirement" from the kitchen. Under Sal's supervision, the Patsy's name has earned national brand-name recognition via their successful line of pasta sauces and gourmet Italian delicacies.
Top customer reviews
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Every chapter contains celebrity photos and testimonials, restaurant-related anecdotes, family photos and yes, there are stories about Frank Sinatra, who once proclaimed Patsy’s restaurant one of his all-time favorites. More importantly, there is a common thread woven throughout the chapters that shows how family and friends create tradition by coming together and combining simple, fresh natural ingredients to create recipes that last for generations.
My favorite chapter is “ Holiday Dishes” because it is so steeped in Italian tradition. This collection of recipes includes St. Joseph’s Day Bread, Pastiera, a wheat-based cheesecake served on Easter Sunday, Bacala Salad, a starter for the Feast of Seven Fishes on Christmas Eve, Neapolitan Meatball and Rice Pie, a Christmas Day appetizer and Struffoli, little balls of fried dough with a honey glaze, a classic holiday dessert.
Every recipe starts with a narrative from Chef Sal—either a description of the recipe or a family story that relates to the recipe . When it comes to the ingredients, less is more. Simple, fresh ingredients, that when combined, yield amazing flavor. Chef Sal makes the complex manageable and doable. He includes basics like seasoned bread crumbs, tomato sauce, and brown sauce from which you can build a Steak Oreganata, Chicken Cacciatore, or a Roasted Chicken with Rosemary-Garlic Sauce. There are also slightly more complex recipes like Crown Roast of Pork with Sausage Stuffing, Meatball Lasagna and Osso Buco that Chef Sal lays out in step-by-step fashion so that before you know it you have mastered what you thought was impossible.
I know you will enjoy these recipes as much as I do and I know that you too will want to be transported back to a simpler day and time surrounded by family and friends and some of the best food in the world.
If I had to choose my top three, I would say the Italian Beef Stew, the Eggplant Rollatini, and the Stuffed Red Bell Peppers were my favorite!
The meatloaf was fantastic! Now it's my favorite cookbook.