TWO MEATBALLS IN THE ITALIAN KITCHEN
PINO LUONGO & MARK STRAUSMAN
PINO LUONGO & MARK STRAUSMAN
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In this delightful book, Luongo and Strausman, friends and restaurateurs in Manhattan, put a personal spin on the divide between cuisine from Italy and the American variety. Each chapter opens with lengthy back-and-forths between the two over the merits of certain ingredients or cooking methods, and their disagreements over these specifics is as edifying as it is amusing to read; the recipes aren't all simple, but with Luongo and Strausman's vocal observations and tips close at hand, those familiar with Italian cooking techniques should have no trouble mastering them. Luongo's loyalties to his native Tuscany show in recipes such as Garfagnana Bean and Apple Soup and Sausage and Cranberry Beans with Polenta, though he also refers to many of Italy's other regions in his focus on authenticity. Strausman defends his Americanized vision of Italian food with dishes both old-fashioned (Chicken Parmigiana) and chicly modern in flavor (Carrot and Ricotta Ravioli). The indispensable chapter of meatballs and meatloaf crystallizes their disagreements, as Luongo defends small, flavor-packed meatballs with unusual ingredients like amaretto cookies, mostly served on their own, and Strausman advocates the plump kind Americans serve atop spaghetti and tomato sauce. Cooks interested in the distinctions between regional Italian specialties yet still fond of the American versions they grew up with will savor almost every recipe in this spirited book.
—Publishers Weekly
I have long been a fan of Pino Luongo, his recipes and his restaurants (and, in fact, trained at one while researching "Big Night"). In these pages he and Mark have infused their expert understanding of the art of cooking with a charm and humor rarely found in a great cookbook. Bravi!"—Actor Stanley Tucci
"Like Jagger and Richards, Martin and Lewis, Punch and Judy, or Hunt and Liddy, Pino Luongo and Mark Strausman have long been one of the great alternately functional and dysfunctional tag teams of history. Between them, what they don't know about Italian food is barely worth knowing. Following these two as they duke out their disagreements on the pages of Two Meatballs, one can be certain only that it's the reader who wins."—
Author and Restaurateur Anthony Bourdain
—Publishers Weekly
I have long been a fan of Pino Luongo, his recipes and his restaurants (and, in fact, trained at one while researching "Big Night"). In these pages he and Mark have infused their expert understanding of the art of cooking with a charm and humor rarely found in a great cookbook. Bravi!"—Actor Stanley Tucci
"Like Jagger and Richards, Martin and Lewis, Punch and Judy, or Hunt and Liddy, Pino Luongo and Mark Strausman have long been one of the great alternately functional and dysfunctional tag teams of history. Between them, what they don't know about Italian food is barely worth knowing. Following these two as they duke out their disagreements on the pages of Two Meatballs, one can be certain only that it's the reader who wins."—
Author and Restaurateur Anthony Bourdain
Two Meatballs in the
Italian Kitchen
is published by Artisan,
a division of Workman.
