Rao's Cookbook : Over 100 Years of Italian Home Cooking

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Summary: This book is a winner
Review: This is a terrific book that makes a wonderful Italian cook out of anyone -- even an Irish girl from Virginia! I have plenty of great Italian cookbooks, from Marcella Hazan to Mario Batali, but this one really takes the cake for traditional Southern Italian food. Every recipe I've tried has been fabulous. In particular, the meatballs in marinara sauce are out of this world. You won't believe how good they are. Buy the book and make the dish!

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Summary: Great Italian at home
Review: I picked this book up over a year ago now, and from the veal saltimbocca to the stuffed veal chop to the lemon chicken to the Sunday gravy, absolutely wonderful. Then I moved to the shrimp scampi and the accolades just go on. Wonderfully annotated with quotations of those who have been fortunate enough to get a reservation, and historical notes about the restaurant and the family. If you want to put real Italian food on the table that will impress yourself first, and wow your guests, this is a great place to start. And the good news is San Marzano tomatoes are now readily available in supermarkets. These tomatoes are recommended throughout the book, and once I found them, they are really the bright star in canned Italian tomatoes. The writing is clear, the suggestions on point, and the finished product fit for your best tablecloth.

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Summary: Already gave a review of this book
Review: My review was posted a few weeks ago, the book is very good

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Summary: Someone left some ingredients out!!!!
Review: Borrowed the book and made some of the recipes...(meatballs, marinara sauce, lemon chicken) I couldn't understand why such a famous restaurant would release their secret recipes to the public....(hint:they didn't)

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Summary: If I could only have one cookbook this would be it!
Review: This cookbook is a must for anyone who loves great Italian food,and the colorful history of Rao's restaurant.I only wish I could get a chance to eat there! As they say if you don't know Frank forgetaboutit!Dr Bill Passet

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Summary: "Bellisimo..........."
Review: One of the best, if not the best, Italian cookbooks in my kitchen, and I have close to 75 of them. The tripe recipe is outstanding! I was interested in the comment from one reader who complained about the macaroni gravy (we call "sauce" gravy in Rhode Island) being like tomato soup. When I read the recipe, I also had reservations. I would suggest that instead of adding two cans of water, add two small cans of tomato sauce (Hunt's, believe it or not, is good) and season with salt and pepper to taste. Also, when adding the paste, add it no more than one-half hour before you are going to take the pot off the stove, and add no more than two tablespoons of the paste. If you add more and cook it longer, it will just turn to sugar. Other than this recipe for gravy, I found the book full of authentic recipes.

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Summary: Simple ingredients do wonders
Review: Coming from an Italian family, I was a little reluctent to try other family recipes. Well the ones I have made so far were absolutely fabulous! From the meatballs and gravy to the chicken scarpiello. Please don't forget the pork chops with sweet and hot peppers. I have to tried to eat at Rao's, but unfortunately it is who you know. Soon enough I might have a way in there. But the book will do just fine for now! The stories in the book are so great. As my mother would say "food is the glue that keeps the family together." Oh, and olive oil and garlic is the essence of life.

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Summary: But is it authentic?
Review: I've heard that Rao's Restaurant is as close to "authentic" as you can get. Never having dined at the tiny restaurant I easily dismissed such claims. Nothing could top the favorite dishes of my family. When I opened the Rao's Cookbook I felt as though I opened up the oven to my past. The mere sight of ingredients, not to mention the smells, were very familiar. After having sampled many of the recipes (most several times) I could find no fault, only praise. It was as if every grandparent, aunt and uncle were busy preparing their finest dishes for me to enyoy. But better yet I finally have all their recipes, down to the subtle ingredients they conveniently leave out. Thank you Rao's, it is "authentic."

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Summary: This is THE Italian cookbook to own!
Review: If you're an Italian-American, (or want to cook like one), this is a must have book. It will evoke memories of the wonderful times, sights and aromas of family dining in your neighborhood Italian restaurant. The Italain comfort food recipes, entwined with stories of the Pellegrino family, make this a great read. I know because I own a collection of about 30+ Italian cookbooks.

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Summary: Too much olive oil!
Review: The recipes are OK, but in my opinion, 1 cup of olive oil per recipe is too much, even if you are using the best of oils, in which case it seems to me you would use less, not more oil. I have tried several recipes and found that most of them would have been better had I cut back on all of that oil -- everything tasted like it was swimming in grease. If that's real home Italian cooking, then they must like it greasy. This book was kind of a disappointment after all the hype. Also, these are not dishes you are going to make after working all day. These require planning, preparation, distinct ingredients, like special tomators, and time to put it all together.