Enter your mobile number below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
Getting the download link through email is temporarily not available. Please check back later.

  • Apple
  • Android
  • Windows Phone
  • Android

To get the free app, enter your mobile phone number.

Buy Used
$4.97
FREE Shipping on orders over $25.
Condition: Used: Very Good
Comment: Book is lightly used with little or no noticeable damage. Unbeatable customer service, and we usually ship the same or next day. Over one million satisfied customers!
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

The Shared Table: Cooking with Spirit for Family and Friends Hardcover – March 15, 2005

5.0 out of 5 stars 1 customer review

See all 2 formats and editions Hide other formats and editions
Price
New from Used from
Hardcover
"Please retry"
$3.00 $0.17

Top 20 lists in Books
Top 20 lists in Books
View the top 20 best sellers of all time, the most reviewed books of all time and some of our editors' favorite picks. Learn more
click to open popover

Editorial Reviews

From Publishers Weekly

Pintabona, chef of New York's Tribeca Grill who famously fed hundreds of recovery workers after 9/11, shapes a diverse collection of recipes around the story of his life. Unfortunately, Pintabona's story—from his Italian-American childhood to his French and Japanese culinary training and his restaurant proprietorship—isn't as appealing as the food he celebrates. By clinging to the memoir structure, Pintabona forces readers to discover dishes according to his life's chronology, rather than in relation to ingredients, courses, seasonality or technique (though there is a list of recipes by course). When he works in France, readers learn about Îles Flottantes; when he visits Israel, they find Eggplant Cured in Lemon. The recipes include Sicilian Stuffed Calamari with Raisins and Pignoli, Japanese Yakinuku (barbecue), and Turkey Meat Loaf with Cranberry Glaze. The section devoted to working at the Tribeca Grill is more practical, where Pintabona's elaborations on cooking for crowds—with hors d'oeuvres like Chicken Skewers "Cordon Bleu" and chafing dish entrées such as Filet Mignon with Horseradish Whipped Potatoes—bring a more cohesive flow to the narrative. But still, the book is a strange hybrid. Part personal scrapbook, part international cookbook, it lacks the spirit that its likable author displayed in his earlier Tribeca Grill Cookbook. Photos.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From Booklist

In the realm of world cookbooks, this book comes as close as any to a comprehensive survey. Pintabona made his reputation at New York's Tribeca Grill, but it was a long journey. His upbringing in a Sicilian American home gave him a foundation in typical home Italian cooking. Professional training at the Culinary Institute of America gave way to years of travel and work in France, Japan, and Southeast Asia. These experiences all contributed to the astonishing range of recipes found here. Beginning with a typical Italian American dish of meatballs in tomato sauce, Pintabona proceeds to a rustic pate, poached prunes, miso-glazed fish, veal-stuffed artichokes, Singapore noodles, and fruit cobbler. Recipes vary in complexity from simple meats and casseroles to sophisticated Manhattan restaurant fare. Sidebars recall journeys accomplished and friendships made. Deeply family-oriented, Pintabona revels in memories of his Sicilian roots. His account of Manhattan restaurants' response to the horrors of 9/11 makes moving reading. Mark Knoblauch
Copyright © American Library Association. All rights reserved
NO_CONTENT_IN_FEATURE

New York Times best sellers
Browse the New York Times best sellers in popular categories like Fiction, Nonfiction, Picture Books and more. See more

Product Details

  • Hardcover: 368 pages
  • Publisher: Random House; First Edition edition (March 15, 2005)
  • Language: English
  • ISBN-10: 0375509224
  • ISBN-13: 978-0375509223
  • Product Dimensions: 7.5 x 1.3 x 9.4 inches
  • Shipping Weight: 2.4 pounds
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Best Sellers Rank: #2,131,992 in Books (See Top 100 in Books)

Customer Reviews

5 star
100%
4 star
0%
3 star
0%
2 star
0%
1 star
0%
See the customer review
Share your thoughts with other customers

Top Customer Reviews

Format: Hardcover Verified Purchase
great concept, great recipes and a great guy.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse