Franny's

Simple Seasonal Italian

By Andrew Feinberg; Francine Stephens; Melissa Clark
(Artisan Publishers, Hardcover, 9781579654641, 366pp.)

Publication Date: June 2013

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Description

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.




About the Author
Melissa Clark is a food columnist for The New York Times and a cookbook author.

Melissa Clark is a food columnist for The New York Times and a cookbook author.

Claudia Fleming is the pastry chef of Gramercy Tavern in New York City. She is the recipient of the 2000 James Beard Award for Outstanding Pastry Chef. Her work has been celebrated in publications such as "The New York Times, Bon Appetit, Food & Wine, Saveur, Vogue," and "Time,"
Melissa Clark is a regular contributor to "The New York Times," among other publications. She is the author of eleven cookbooks.
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