Presents an entertaining cookbook that introduces more than 150 delicious, honest, and simple recipes that represent the best in Italian and Italian-American home cookery, from two chefs that each bring an individual touch, set of ingredients, techniques, presentation, and style to their dishes.
Everyone has an opinion about Pino Luongo. To Tony Bourdain, he was the notorious Pino Noir, the shadowy kingpin of a restaurant empire. To Manhattanites, he was either the savior or the scourge of the city's dining scene. To the many fans of his cookbooks, he was the herald of Tuscan cuisine. In Dirty Dishes, Luongo emerges to tell his side of the story. And it's quite a story: After an idyllic (and well-fed) childhood in Tuscany, Luongo came to New York as an actor, and, after quickly washing out, fell into the restaurant business. Within ten years, he had risen from a position as a dishwasher to build a string of the hottest restaurants in the city, including Le Madri, Coco Pazzo, Tuscan Square, and Centolire. For a decade, he was one of the undisputed kings of New York nightlife, building a reputation for brilliance, volatility, and charm - as well as a long list of hilarious and jaw-dropping "Pino stories." But after a flirtation with a corporate chain went sour, he cashiered his restaurants and returned to his first love, the kitchen. Pino has had an incredible life, full of amazing twists and famous names- and he's a born storyteller. Along with his expert coauthor, Andrew Friedman (who helped craft Don't Try This at Home), he's created an immensely readable inside look at the New York restaurant world, in all its Byzantine glory.
Pino Luongo is Tuscan through and through and believes that one should honour all the senses. This recipe book reflects his firm belief that everyone would benefit from having a little bit of Tuscany in his or her life, especially the food.
A leading restauranteur and author combines witty reminiscences with stylistic cookery in a collection of more than seventy-five recipes for fish dishes
Pino Luongo, prolific and irrepressible restaurateur (Le Madri, Coco Pazzo, Tuscan Square, and Centolire) and author of A Tuscan in the Kitchen" and Simply Tuscan," has written a highly personal, completely innovative take on the food of his native region. For more than two decades, Pino Luongo has been one of New York City's most renowned restaurateurs. Inspired by the many culinary crosscurrents in this most cosmopolitan of cities, he has devised an original version of the food of Tuscany that draws on ingredients and inspiration from Italy, America, and even Asia. Grouping recipes by key ingredients (such as grains and legumes, mushrooms, spring vegetables, and fall vegetables) instead of by courses, he explains the Old-World "Il Classico" roots of his recipes, then takes them in exciting new directions with his own vibrant, New-World versions. In this brand new approach, the thick Florentine soup ribollita becomes a delectable filling for ravioli. Polenta replaces bread in pappa al pomodoro (tomato and bread soup). The farro grain finds a new role as the basis of a warm salad made of mushrooms and arugula. Shellfish is happily married with the usually vegetarian dish caponata. There are poultry (Rigatoni with Chicken and Pea Ragout with Prosciutto), pork (Pork Short Ribs, Tuscan Style), and meat dishes (Lemon and Oregano-Marinated Lamb Chops with Roasted Peppers) and for an unusual finish to the meal, he gives advice on serving cheese with unexpected accompaniments. A luscious selection of "dolci includes desserts such as Chocolate Pudding with Cherry Sauce and Citrus Zest and Almond Biscotti. Occasionally Pino Luongo looks back to Tuscany's glorious past for inspiration, as with the dessert dating from the Renaissance, Tagliatelle Torta with Apples and Raisins. Based on dishes served in Pino Luongo's popular and acclaimed restaurants as well as recipes he has created at home through improvisation, "La Mia Cucina Toscana will delight anyone interested in exploring something new from one of Tuscany's favorite sons.
Everyone has an opinion about Pino Luongo. To Tony Bourdain, he was the notorious Pino Noir, the shadowy kingpin of a restaurant empire. To Manhattanites, he was either the savior or the scourge of the city's dining scene. To the many fans of his cookbooks, he was the herald of Tuscan cuisine. In Dirty Dishes, Luongo emerges to tell his side of the story. And it's quite a story: After an idyllic (and well-fed) childhood in Tuscany, Luongo came to New York as an actor, and, after quickly washing out, fell into the restaurant business. Within ten years, he had risen from a position as a dishwasher to build a string of the hottest restaurants in the city, including Le Madri, Coco Pazzo, Tuscan Square, and Centolire. For a decade, he was one of the undisputed kings of New York nightlife, building a reputation for brilliance, volatility, and charm - as well as a long list of hilarious and jaw-dropping "Pino stories." But after a flirtation with a corporate chain went sour, he cashiered his restaurants and returned to his first love, the kitchen. Pino has had an incredible life, full of amazing twists and famous names- and he's a born storyteller. Along with his expert coauthor, Andrew Friedman (who helped craft Don't Try This at Home), he's created an immensely readable inside look at the New York restaurant world, in all its Byzantine glory.
Presents an entertaining cookbook that introduces more than 150 delicious, honest, and simple recipes that represent the best in Italian and Italian-American home cookery, from two chefs that each bring an individual touch, set of ingredients, techniques, presentation, and style to their dishes.
Pino Luongo, prolific and irrepressible restaurateur (Le Madri, Coco Pazzo, Tuscan Square, and Centolire) and author of A Tuscan in the Kitchen" and Simply Tuscan," has written a highly personal, completely innovative take on the food of his native region. For more than two decades, Pino Luongo has been one of New York City's most renowned restaurateurs. Inspired by the many culinary crosscurrents in this most cosmopolitan of cities, he has devised an original version of the food of Tuscany that draws on ingredients and inspiration from Italy, America, and even Asia. Grouping recipes by key ingredients (such as grains and legumes, mushrooms, spring vegetables, and fall vegetables) instead of by courses, he explains the Old-World "Il Classico" roots of his recipes, then takes them in exciting new directions with his own vibrant, New-World versions. In this brand new approach, the thick Florentine soup ribollita becomes a delectable filling for ravioli. Polenta replaces bread in pappa al pomodoro (tomato and bread soup). The farro grain finds a new role as the basis of a warm salad made of mushrooms and arugula. Shellfish is happily married with the usually vegetarian dish caponata. There are poultry (Rigatoni with Chicken and Pea Ragout with Prosciutto), pork (Pork Short Ribs, Tuscan Style), and meat dishes (Lemon and Oregano-Marinated Lamb Chops with Roasted Peppers) and for an unusual finish to the meal, he gives advice on serving cheese with unexpected accompaniments. A luscious selection of "dolci includes desserts such as Chocolate Pudding with Cherry Sauce and Citrus Zest and Almond Biscotti. Occasionally Pino Luongo looks back to Tuscany's glorious past for inspiration, as with the dessert dating from the Renaissance, Tagliatelle Torta with Apples and Raisins. Based on dishes served in Pino Luongo's popular and acclaimed restaurants as well as recipes he has created at home through improvisation, "La Mia Cucina Toscana will delight anyone interested in exploring something new from one of Tuscany's favorite sons.
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