20100614thefrankiesspuntinokitchencompanion.jpgWhen it comes to eating out in New York, the options are enough to send you into a mini panic attack. Picking one is a difficult task. But there are a handful of places that are always the right choice, and at the top of that list is Frankies Spuntino.

With two locations (the original in the Carroll Gardens neighborhood of Brooklyn and an outpost on the Lower East Side) Frankies serves up a modern take on Italian-American food that has been consistently excellent since the Franks— Frank Falcinelli and Frank Castronovo opened in 2003. For me it's always been the Frankies' Antipasto, Ricotta Crostini, and Sweet Potato Ravioli that keep me coming back time and time again, and dreaming of being able to replicate these dishes at home.

Lucky for me and all of the other Frankies enthusiasts out there, the Franks have just published The Frankies Spuntino Kitchen Companion & Cooking Manual. Not only does it include the entire menu of wonderful dishes that has made Frankies such a solid standby, but it's a real beauty of a book too.

Co-authored by Peter Meehan (of New York Times and the Momofuku cookbook fame) and illustrated by former Frankies server, Sarah Rutherford, the book lives up to its name by providing not only incredible recipes but tutorials on topics ranging from Italian wines and cheese to entertaining and even how to grow your own avocado tree.

It's sure to be a great week here at Cook the Book, where we'll be sharing favorites from Frankies everyday, including the Frankies version of a mother sauce, Tomato Sauce and a recipe for those incredible Meatballs.

Win 'The Frankies Spuntino Kitchen Companion & Cooking Manual'

Thanks to the generous folks over at Artisan Books, we are giving away five (5) copies of The Frankies Spuntino Kitchen Companion & Cooking Manual this week. All you have to do is tell us about your favorite Italian-American meal in the comments section below.

Five (5) people will be chosen at random among the eligible comments below. We're sorry, but entry is only open to residents of the U.S. and Canada. Comments will close Monday, June 21 at noon ET. The standard Serious Eats contest rules apply.

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