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Review The Frankies Spuntino Kitchen Companion Cooking Manual by Frank Castronovo Frank Falcinelli Peter Meehan

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“Everything I made from the book . . . was surprisingly easy and just as delicious as what I’ve eaten at the restaurants.” —New York Times Book Review

From Brooklyn's sizzling restaurant scene, the hottest cookbook of the season...

From urban singles to families with kids, local residents to the Hollywood set, everyone flocks to Frankies Spuntino—a tin-ceilinged, brick-walled restaurant in Brooklyn's Carroll Gardens—for food that is "completely satisfying" (wrote Frank Bruni in Although I will still make my own meatballs and sauce from my worn-out, olive oil-stained recipe book, I will make The Frankies' meatballs and Sunday Sauce with no reservations...I have no need to try anymore meatballs. I have now been to "Meatball Nervana."
Thank you to the Frankies for their great recipes. I look forward to trying more from this book.

Name: Franc Martarella
Rating: 4.0 out of 5 stars
Title: .0 out of 5 stars Good basic Italian cooking made more healthy
Date: Reviewed in the United States 🇺🇸 on March 10, 2019
Review: I bought this book because Frankie Farcinelli is distantly related to me. HE even has a photo of my grandmother's sister in the book. I never visited his restaurant, but the recipes are straight forward. This cookbook is most notable for the stories that envelope these recipes that speak of Italian grandmothers and families enjoy the Italian-American culture.

Name: Linda Whitman
Rating: 5.0 out of 5 stars
Title: .0 out of 5 stars Perfect Gift for Foodie Friends.
Date: Reviewed in the United States 🇺🇸 on November 16, 2018
Review: The beautiful binding with gold imprints and closed book page coloration makes this a natural gift item. The pen drawing illustrations inside are exquisite. They are of framing quality. The recipes are a little different than what you might rxpect in the average Italian cookbook. The two health-conscious chef authors explain why. This id a charming cookbook and I will be gifting it to my foodie friends with a bottle of white truffle oil for Christmas.

Name: Nora Dupree
Rating: 5.0 out of 5 stars
Title: .0 out of 5 stars Best Cookbook
Date: Reviewed in the United States 🇺🇸 on June 3, 2010
Review: I visited this restaurant a couple of weeks ago, and had some of the best food I had ever tasted. Pure and simple, excellent quality, I couldn't wait to get the book and start cooking! This book is everything you could hope for in a cookbook. The recipes are clearly explained, the ingredients are easy to get ( you probably have most of them), and the resulting dishes are absolutely delicious. I tried three recipes over the last holiday weekend, and my family and guests were delighted. The Sunday Sauce and Meatballs are wonderful! A bonus is the excellent narrative that accompanies the recipes; funny, practical and smart; you won't be able to resist trying this food. I collect cookbooks,and this one is going to spend alot of time in the kitchen with me, not so much time on the shelf.

Name: M. Sanchez
Rating: 5.0 out of 5 stars
Title: .0 out of 5 stars More than Just a Cookbook....
Date: Reviewed in the United States 🇺🇸 on September 7, 2011
Review: I saw these guys on the Martha Stewart Show making meatballs! They talked about their restaurant for which the book is named. I finally got it! WOW! Not only is it helpful in knowing what items and products are needed in the kitchen, it is a wonderful story as well. The pictures are terrific, the recipes are terrific and, I would image, the food served at Frankie's is Terrific! I can't wait to visit NYC to try it out! If you want to learn more about the art of Italian cooking from the stand point of guys that grew up eating this food, get this book! You will enjoy it for years to come.

Name: Jason T.
Rating: 5.0 out of 5 stars
Title: .0 out of 5 stars The Perfect Kitchen Companion
Date: Reviewed in the United States 🇺🇸 on July 12, 2010
Review: Great book - most cookbooks, you look up a recipe, go to the page, and maybe read any relevant content for a page or two before just going off the recipe. This book is actually readable, from cover to cover. A quick background on the guys, tips on gear/gadgets and how best to stock your kitchen, then on to the food. One of my big complaints with cookbooks is being told "this is how it's done" or "you only do it this way", without being told why. I'm left wondering "if I don't do it this way, will it suck, will it just be more watery, will it be a total disaster?" Here, they tell you what they do, and why they do it. Good stuff