Little Italy Cookbook by David Ruggerio

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In Little Italy Cookbook, three-time three-star chef David Ruggerio, owner of several of New York's finest restaurants, returned to his Italian roots for his first cookbook. Ruggerio tours New York's Little Italy, exploring and celebrating traditional Italian-American family recipes. The delicious offerings include such dishes as Grilled Vegetable Pizza, Fusilli with Spicy Tomato Sauce and Sausage, Pumpkin Gnocchi, Orecchiette with Peas and Prosciutto, Parmesan Mashed Potatoes, Polenta with Ragu of Wild Mushrooms and Amaretto-Chocolate Cheesecake--dishes that are easy to cook and fun to eat. The book also includes illustrated features on the bakeries, pastry shops, and pizza restaurants unique to Little Italy.

With evocative photographs of the people and places that represent Little Italy for Ruggerio--from Mulberry Street to Coney Island--Little Italy Cookbook invites us to enjoy the culture and cuisine he loves.


About David Ruggerio

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Brooklyn-born David Ruggerio has worked in professional kitchens since the age of 14 and apprenticed with some of the greatest chefs in France, including Michel Guerard, Roger Verge, Jacques Maximin, and Paul Bocuse. Photographer Melanie Acevedo lives and works in New York City. She loves to cook, eat, and photograph food (especially Italian).
Published January 10, 1997 by Artisan. 232 pages
Genres: Cooking. Non-fiction

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Publishers Weekly

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In this companion volume to an upcoming PBS series, Little Italy with David Ruggerio, the very busy chef retreads some very familiar ground as he offers recipes for such Italian American standbys as Neapolitan Stuffed Peppers and Zabaglione.

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