The Tucci table Cooking with family and friends

Stanley Tucci

Book - 2014

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Subjects
Genres
Cookbooks
Published
New York : Gallery Books [2014]
Language
English
Main Author
Stanley Tucci (-)
Other Authors
Felicity Blunt (-), Kay Plunkett-Hogge
Item Description
Includes index.
Physical Description
232 pages : illustrations
ISBN
9781476738567
  • Our essential equipment
  • Soups and salads
  • Cicchetti
  • Pasta, rice, and grains
  • Fish and seafood
  • Meat and fowl
  • Sides
  • Desserts
  • Basics.
Review by Publisher's Weekly Review

Fans of The Tucci Cookbook hoping for another helping of Tucci's rich trove of family recipes may not find this book very satisfying. The married coauthors pay homage to their respective Italian and British heritages in an attempt to "express the new culinary traditions we are in the process of creating for the next generation." The book emphasizes the importance of the "family table," and indeed the whole family shows up, with recipes from Tucci's children, parents, in-laws, and friends. What could be a charmingly eclectic collection of favorite dishes comes across as disjointed and arbitrary. A chapter on salads includes puntarella salad with anchovy dressing (a very Roman dish inspired by a dinner in London) alongside Ryan's Kale and Amino Acid Salad (credited to a friend's personal chef). A section on side dishes features vegetable parmigiana as well as Yorkshire pudding. Desserts jump from tarte tatin to blondies to a Sbagliato granita. That said, the celebrity-obsessed may get a thrill from inclusions like Emily's Chicken Noodle Soup (from Blunt's sister, actress Emily Blunt) or a recipe for pissaladiere from the late Natasha Richardson. Tucci and Blunt's passion for cooking (and each other-their love story is described in the introduction and in anecdotes throughout) is evident, but it doesn't shine through in every recipe. (Nov.) (c) Copyright PWxyz, LLC. All rights reserved.

(c) Copyright PWxyz, LLC. All rights reserved

The Tucci Table soups and salads "During Felicity's first summer in New York, we planted a vegetable garden together. We made almost daily runs to the nursery to buy topsoil, compost, and manure to enrich the soil. Too much manure, it turned out, because everything tasted like sh*t. The only vegetables that flourished were the tomatoes. Having achieved the proper balance, our garden in London has successfully yielded zucchini, spring onions, runner beans, and, of course, tomatoes. We are still working on the lettuce." --Stanley Excerpted from The Tucci Table: Cooking with Family and Friends by Stanley Tucci, Felicity Blunt All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.