New Releases by Frank Pellegrino

A taste of authentic Southern Italian cooking. "I can't stop reading this book! You not only get stories, but also all the amazing Rao's classic recipes." —Bobby Flay A culinary landmark in East Harlem, Rao's isn't just a restaurant, it's an institution, where tables are permanently reserved for the creme-de-la-creme of society and booking a table seems next to impossible. Here's your chance to bring home the iconic Rao's experience. This cookbook presents more than 140 mouth-watering recipes. From the simple elegance of Linguini Aglio Olio, to classic comfort food like Eggplant Parmigiana and Margherita Pizza alla Rao's, every dish will transform your kitchen into a traditional Italian trattoria. Crafted by Frank Pellegrino Jr and Sr, the next generation of Rao's family restaurant dynasty, this book is more than a collection of recipes, it's an ode to their rich ancestry. Grab your apron and transport yourself to a charming corner of East Harlem that has already captivated the hearts and taste buds of so many.

"Ambrose Bierce's war stories and testimonials reveal a realistic portrayal of the American Civil War, yet much of his writing is diffused with Gothic conventions. While critics argue whether Bierce was indeed an American Realist or not, the notion of connecting his Gothic style through realism remains mostly uncharted. I propose that through an understanding of "Gothic Realism," one that defines reality's ghostly nature, war can create the potential for Gothic expression. A conflict often generates feelings of dread and encapsulates situations that can seem surreal. Bierce would utilize focalization to express a character's clouded perception from the chaos of battle, war's absurd nature, and emotional states built upon fear. By doing so, the true "reality" of a war can be given full precedence through a Gothic-like nightmare. The introduction canvasses criticism, theoretical questions, and a general knowledge of both Bierce and the American Civil War. Through an analysis of Bierce's "What I Saw at Shiloh," Chapter one explores how the paradoxical qualities of 'Gothic realism' are similar to a conflict's contradicting nature. In Chapter two, discrepancies between what is witnessed and what is written are examined in further detail using two more testimonials: "What Occurred at Franklin" and "Four Days in Dixie." Chapter three then investigates war's violent nature upon language and its potential to disrupt a coherent account of reality within two of Bierce's short stories: "Chickamauga" and "Parker Adderson, Philosopher." Chapter four observes how words can function as weapons, creating violence and ultimately situations that can be perceived as unreal. Two more of Bierce's short stories, "An Affair at Coulter's Notch" and "The Story of a Conscience," are utilized in this discussion. Finally, the conclusion considers how each analysis can ultimately be related to the uncanny, overlaying the American Civil War in an overall ghostliness".

World renowned Rao's restaurant now takes on barbecuing with a new cookbook that gets you out of the kitchen and onto the patio The Pellegrino family knows what America wants to eat—and in Rao's On The Grill son Frank, Jr. reveals their family's summer entertaining secrets. This simple, fresh, happy cookbook features both new ideas for home chefs and great, abundant recipes for the food that the Pellegrinos make for themselves and their friends at home. Whether you have a simple kettle grill or a brand-new state-of-the-art outdoor kitchen, Rao's On The Grill will turn you on to new ways of using an ancient cooking method and will delight you with eighty new foolproof dishes to try. In Rao's On The Grill, you'll learn to: • cook pizza on the grill • create flavor-boosting marinades, sauces and rubs for meat and sides • grill vegetables to peak tenderness and char • turn to pasta salads with grilled accents • transform summer staples, such as seafood and corn, into magic meals • use your indoor cooking equipment on the grill • keep meat juicy • prepare the perfect I talian burger • make your winter favorites, like Lemon Chicken and Steak Pizzaiola, outdoors • use your grill for dessert!

Delightful lullabies beautifully illustrated by renowned artist, Becky Kelly, are played and sung on the CD, which is included, by authors, Dr. Kathy Reilly Fallon and Frank Pellegrino.

With Rao's Recipes from the Neighborhood, Frank Pellegrino-of New York's celebrated East Harlem restaurant Rao's-returns to what he knows best: authentic Italian food. With over one hundred recipes and beautifully illustrated with both full-color and vintage black & white photographs, Rao's Cooks For The Neighborhood is Pellegrino's tribute to the place he grew up and the women who taught him how to cook. From Ida's baked chicken to Rose Milano's Spaghetti Frittata, everything a home cook needs to reproduce their favorite home-style meals is in this book. This classic cookbook is filled with newly discovered recipes of generations past, as well as holiday cooking, kitchen secrets, and some of the favorite menu items from Rao's. It's a love story devoted to Italian family cooking and its heritage. Every single dish is easy to prepare and satisfying to eat. Rao's Recipes from the Neighborhood will be eagerly awaited by readers who loved The Rao's Cookbook, but will also attract new fans who have come to know Rao's through the successful national brand of sauces sold throughout the U.S.

Rao’s, the hundred-year-old restaurant with a mere ten tables tucked in a corner of East Harlem in what was once a legendary Italian neighborhood, is one of the most sought-after restaurants in all of Manhattan. Its tables are booked months in advance by regulars who go to enjoy what The New York Times calls its “exquisitely simple Italian cooking” from traditional recipes, many as old as Rao’s itself. You may not get a table at Rao’s, but now with this book you can prepare the best Italian home-style food in the world in your own kitchen. Here for the first time are recipes for all of Rao’s fabulous classics—its famous marinara sauce, seafood salad, roasted peppers with pine nuts and raisins, baked clams, lemon chicken, chicken scarpariello, and on and on. The recipes are accompanied by photographs that re-create Rao's magic and testimonials from loyal Rao’s fans. Here too is a brief history of the restaurant by Nicholas Pileggi and a Preface by Dick Schaap. Both will convince you that what you have in your hands is a national treasure, a piece of history, and a collection of the best Italian American recipes you will ever find.