Franny's: Simple Seasonal Italian
Available now, wherever books are sold!
Bklyn Larder's very own chef/owner, Andrew Feinberg, introduces Franny's, a cookbook from his restaurant 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 Italian dishes like Marinated Artichokes, Baked Sausage and Polenta, and Bucatini alla Puttanesca.
Praise for Franny’s: Simple Seasonal Italian
“A wealth of rustic, uncomplicated recipes. . . . This book is a true gift that will be put to frequent use.” -Publishers Weekly, starred review
“Delectable.” -Cooking Light
“Big-flavored dishes you will want to make at home.” -Los Angeles Times Daily Dish
“Lovely, inviting, and fun to use.” -The New Yorker.com
“Refreshingly uncomplicated.” -The Houston Chronicle
“franny’s is beloved in Brooklyn and now we can all make their amazing pastas and pizzas in our kitchens! This wonderful book is about really good food, but it’s also about Francine and Andrew’s love of sharing, which makes it so much better.” -Ina Garten, author, Barefoot Contessa Foolproof
"Hard to believe a book could pin down all the joys of eating at franny's—the flavors, the generosity, the attention to detail—but then Andrew Feinberg and Francine Stephens are old hands at exceeding expectations, and their terrific new cookbook brings all the pleasures of their restaurant to your table." -Dan Barber, chef and co-owner, Blue Hill at Stone Barns
“Few restaurants anywhere do a better job of making such seemingly simple food taste this satisfyingly good. I’ll never tire of going to franny’s, but now I’m delighted to have this cookbook so that my family and I can make these dishes at home.” -Danny Meyer, author, Setting the Table: The Transforming Power of Hospitality in Business
"People always ask me about great restaurants in New York. I go to my own restaurants and I go to Brooklyn to eat at franny's; that's it. Knowing I can now stay home and cook from Franny's: Simple Seasonal Italian—I'm a happy man." -Eli Zabar, owner, E.A.T. on Madison Avenue, the Vinegar Factory, Eli’s Manhattan, and Eli’s Bread
We recently conducted an interview with Francine Stephens, one of the book's co-authors, about the making of the book. You can check it out on our blog.