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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.
I have to admit, I have not spent a great deal of time with this particular cookbook, but I’ve browsed through the recipes and can certainly see the appeal. Most of the recipes are very approachable. Using easy to find ingredients, and none of the fancy cooking techniques a lot of the restaurant cookbooks tend to suggest. I can see myself executing these dishes at home.
I have not heard of franny’s
prior to getting this cookbook. But, through research I find that this place is well loved by its patrons and I can see why. You probably heard me say this before that it is my belief – easy dishes are often best. In fact, less is more is my personal approach. Few, simple ingredients can produce wonderful results. And Franny’s: Simple Seasonal Italian
has plenty of such recipes for you to try or inspire your own creations. From Arugula Salad with Pecorino and Lemon
(a 4-ingredient dish, not counting salt & pepper) to a more complicated take on an upscale tuna sandwich in Spuma di Tonno and Sal Secco Olives
, some of these dishes are bound to catch your eye.
Great dishes, simple ingredients: appetizers, salads, fish, meat, pasta and pizza (that first made this restaurant famous). They even have desserts and cocktails covered. I would only note one thing, that when it comes to cookbooks, I am very visual. And, I found this cookbook lacking in photography a bit. Nevertheless, I can certainly say that if you are a fan of Italian cuisine, this cookbook is a great buy.