Franny's: Simple Seasonal Italian
Andrew Feinberg, Francine Stephens, Melissa Clark
Release Date: June 4, 2013
Book Description:
A Brooklyn favorite with a national following, Franny's is known for its simple, seasonal Southern Italian dishes and exceptional pizza. Alice Waters says it best in her foreword: "This book captures the beating heart of what makes Franny's so beautiful: its simplicity, its ability to make the ordinary surprising, and--above all--its celebration of honest everyday cooking."
Franny's is filled with recipes that are destined to become classics. Chef Andrew Feinberg plays with traditional Southern Italian cuisine and makes the dishes lighter and brighter. New favorites--including Roasted Romano Beans with Calabrese Olives, Clam Pizza, and Linguine with Meyer Lemon--sit side by side with perfect executions of timeless Italican dishes like Marinated Artichokes, Baked Sausage and Polenta, and Bucatini alla Puttanesca. Feinberg breaks down his techniques for the home cook, while offering cutting-edge food combinations, spinning the typical ingredients in unexpected directions. Teeming with irresistible full-color photographs, Franny's shows how simple preparations of quality ingredients can create food that is much more than the sum of its parts.
Amazon US | Goodreads
Review:
Egalley courtesy of Artisan via NetGalley in exchange for a fair and honest review.
From the owners of the Brooklyn’s franny’s, Francine Stephens and Andrew Feinberg, with the help of food writer, NY Times food columnist, and native Brooklynite herself – Mellisa Clark, comes a cookbook filled with many simple, seasonal, Italian recipes. Similar to the mantra of their restaurant this cookbook follows into the mission of its namesake restaurant by further promoting the idea of increasing sustainability by offering various ideas for use of seasonal, locally grown food, so you too can partake in their mission.
Andrew Feinberg, Francine Stephens, Melissa Clark
Release Date: June 4, 2013
Book Description:
A Brooklyn favorite with a national following, Franny's is known for its simple, seasonal Southern Italian dishes and exceptional pizza. Alice Waters says it best in her foreword: "This book captures the beating heart of what makes Franny's so beautiful: its simplicity, its ability to make the ordinary surprising, and--above all--its celebration of honest everyday cooking."
Franny's is filled with recipes that are destined to become classics. Chef Andrew Feinberg plays with traditional Southern Italian cuisine and makes the dishes lighter and brighter. New favorites--including Roasted Romano Beans with Calabrese Olives, Clam Pizza, and Linguine with Meyer Lemon--sit side by side with perfect executions of timeless Italican dishes like Marinated Artichokes, Baked Sausage and Polenta, and Bucatini alla Puttanesca. Feinberg breaks down his techniques for the home cook, while offering cutting-edge food combinations, spinning the typical ingredients in unexpected directions. Teeming with irresistible full-color photographs, Franny's shows how simple preparations of quality ingredients can create food that is much more than the sum of its parts.
Amazon US | Goodreads
Review:
Egalley courtesy of Artisan via NetGalley in exchange for a fair and honest review.
From the owners of the Brooklyn’s franny’s, Francine Stephens and Andrew Feinberg, with the help of food writer, NY Times food columnist, and native Brooklynite herself – Mellisa Clark, comes a cookbook filled with many simple, seasonal, Italian recipes. Similar to the mantra of their restaurant this cookbook follows into the mission of its namesake restaurant by further promoting the idea of increasing sustainability by offering various ideas for use of seasonal, locally grown food, so you too can partake in their mission.
