Tag Archives: cookbook

The Frankies Spuntino Kitchen Companion Cooking Manual by Frank Falcinelli

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The Frankies Spuntino Kitchen Companion Cooking Manual by Frank Falcinelli

Falcinelli, Frank. The Frankies Spuntino Kitchen Companion Cooking Manual. Artisan, 2010. ISBN  978-1579654153 256 pp. $30.00

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When I heard a publisher booktalk this at the MA Library Association’s “Speed Dating With the Publishers” session, I made a note on the handout to read this title–it was heralded as being about the history of how a New York restaurant came to be, generously filled with favorite recipes integrated with family stories. In fact, this primer of simple Italian cooking covers classic techniques (like tying up a braciola to toss in your sauce) and new trends (the slow food movement, using fresh local ingredients).

The Frankies Spuntino Kitchen Companion Cooking Manual is most useful for tips on how to do restaurant cooking at home: how to roast a pan full of vegetables and repurpose the leftovers; how to make a cipollini onion dressing that you can use on salad, veggies and sandwiches; a shortcut for palatable eggplant (instead of cooking for four hours, salt and let sit for a half hour to draw out the bitterness); a reminder to make sure the pasta water is heavily salted (it should taste like the sea!).

Much of the focus is on slow foods. There is a recipe for pasta from scratch with instructions for mixing by hand like Grandma, or using your stand mixer (everyone has a stand mixer right? and a cavatelli maker?), but also a note about when to use dried and why.

Like most cookbooks, The Frankies Spuntino Kitchen Companion Cooking Manual begins with equipment and pantry items and concludes with a section on entertaining. Extras like choosing cheese for a cheese course, pairing wine and food, and entertaining are appended to the traditional soup, salad, entrees & desserts chapters. I consider myself to be something of a gourmand, and live with a classically trained chef who graduated from a Le Cordon Bleu affiliate–but I’d never heard of cheese broth, didn’t know that real Italian sausage is fermented, discovered some new cheeses and wines to try, and thoroughly enjoyed the fried versus simmered in sauce throwdown of the best method to cook meatballs (I’ve fried, baked, and simmered, and prefer simmered, like my Ma made).

Helpful charts direct aspiring cooks to purchase produce seasonally, roast vegetables to their appropriate doneness, and plan a Sunday Sauce “hang” (a large leisurely meal with extended family & friends). The hand-drawn illustrations add charm and character, from the daguerreotype style portraits of the chef-owners to the ingredients starring in the recipes. Diagrams of how to compose a plate of antipasti platter or tie off a hunk of beef extend the instructions of selected recipes.

The book did inspire me to action. First, I got hungry reading it. Then, I decided I needed to see how the Sauce recipe stacked up against my mom’s. The recommended San Marzano tomatoes were not “just about $.25 more” than what what one might normally use, as the text stated. The recommended cooking time for the sauce is four hours–and THEN you can put your meatballs in! Even after cutting the amount of olive oil in half, it seems too oily. It lacks a depthness in flavor, as it’s just olive oil, garlic, salt, red pepper flakes and whole (hand crushed) canned peeled (not seeded) tomatoes, but I think simmering some pork chops on the bone in it in the future will give me what I’m trying to achieve. help. I added wine, more salt & pepper and a pinch of sugar (my Italian friend Chris would say to put in some balsamic) and some red wine and will cook my meatballs in it later.

The published version will include photos and presumably, a table of contents and an index. I can see this purchase being a good choice for a college grad, newlyweds, or foodies.

This is a good choice for vegetarians, with many recipes that don’t include meat.

White House Cookbook, Revised and Updated Centennial Edition by Tami Ross, Patti B Geil, F. L Gillette, and Hugo Ziemann

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White House Cookbook, Revised and Updated Centennial Edition by Tami Ross, Patti B Geil, F. L Gillette, and Hugo Ziemann

Ross, Tami and Patti B Geil, F. L Gillette, and Hugo Ziemann. White House Cookbook, Revised and Updated Centennial Edition. Houghton Mifflin Harcourt, 2006. ISBN 978-0471347521 336 pp. $18.95

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I used to bring my (ex)hubby t-shirts from my travels, but often they didn’t fit right–he’s too muscled for a large, but an extra-large swims on him. Then I started collecting shot glasses from my destinations, but we are running out room. He really doesn’t need/want chotchkies. So, I’ve started bringing him home cookbooks as souvenirs.

I got the White House Cookbook on one of my last trips to DC, and have paged through it once or twice. This weekend we moved all the cookbooks to a new bookcase that is upstairs, near the kitchen, instead of on the 2nd floor landing, and I paged through this one again while eating my tea & toast birthday breakfast.

I love food, menus, etiquette, history of food, and this revised & expanded edition nicely covers all of the above, with Hilary’s chocolate chip cookie recipe (she uses shortening), an essay on table manners fit for a state dinner, and a diagram of where to play each wineglass from sherry to burgandy (hint: sort of a cross shape).

The cookbook is traditionally arranged from beverages to desserts, with no cross referencing. Several menu examples from actual White House events are included. The modern recipes are much more specific in amounts and instructions. Each chapter is prefaced with sketched portraits of various first ladies; there are no other pictures. All modern recipes and most classic ones contain complete nutritional information, including starch, fat and protein exchanges.

There is actually a disclaimer at the beginning, in case thinking about healthy eating changes again, and the book puts this revision into context with an explanation of the evolution from pioneer diets and making everything from scratch to modern families and convenience foods. Many unique and original recipes have an updated “healthier” version that substitutes butter with low fat margarine and “Butter Buds” and whole eggs with “Egg substitute.” I’m sorry–I know I’m fat, but you know what, I’d SO much rather eat food with real eggs and butter than ingest chemical crap. If I make anything from this book, it will be using the original recipes. Except, maybe, for the squirrel pie from Cleveland era: no modern day revision on this classic, which is just as well, by me.