By Andrew Feinberg, Francine Stephens, Melissa Clark
Foreword by Alice Waters
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.
“Think Brooklyn Italian food is still all red sauces and floppy pizza slices? Dig into this catalog of inventive crowd pleasers—from festive crosini to picture perfect pizza—from the owners of one of the borough’s hottest dining spots.”
“Approachable, family-friendly fare.” —Wall Street Journal
“The essence of Franny's: delectable.” —Cooking Light
“A wealth of rustic, uncomplicated recipes. . . . This book is a true gift that will be put to frequent use.” —Publishers Weekly, starred review
“Lovely, inviting, and fun to use.” —TheNewYorker.com
“Refreshingly uncomplicated.”—Houston Chronicle
“Big-flavored dishes you will want to make at home.” —Los Angeles Times Daily Dish