Rao's Classics: More Than 140 Italian Favorites from the Legendary New York Restaurant

Great Book, great recipes! Authentic from the source!! Recommended!! 100%

Awesome cookbook

Got this for my wife who's an excellent cook and likes to try new recipes , especially Italian since that's what I am. She mentioned something about wanting a book of recipes from famous restaurants and likes this book a lot and actually made a lasagna from it the other day that came out great. One of her best so far , I would definitely recommend it if you have a wife who enjoys cooking....

Most of the same recipes. More stories if you want to read more of the history.

DELICIOUS time-honored/traditional classic Italian recipies from the generationally owned legendary over100 year old (*impossible to get into) Rao's Restaurant in NY City. Frank Pelliggrino Senior & Junior provide the way they cook, expert tips & rich storyline throughout their book. Recipies made with easy to acquire common ingredients and due to the proven and simply put explanations...it will supply even an inexperienced cook with the ability to amaze you :)

Great history of Italian food and recipes from the world famous Raos. Only book you need.

Loved the photos and recipes

I remember reading about this place and was just amazed at all of the history. About how Drea de Matteo played under the tables as a child and saw guns taped underneath....wow...hope to see and experience it. Definitely a bucket list. The recipes all look amazing, will definitely be making my own Sunday gravy...Highly Recommended..

Super Rezepte - das Restaurant in NY ist DAS Restaurant seit 90 Jahren

Classic Italian meals. Great recipes. Learn to make all of the Raos classics, including the life changing meatballs.

I've seen reviewers who complained that the recipes are too simple. They're not. That's how Italian dishes are made. Italian cuisine is good because it mixes good ingredients, not because it's complicated. I should know: I'm Italian. The book does have some errors and omissions, but an intelligent reader can figure it out. For example, if the ingredient list forgets to mention capers and the recipe says to add the capers at a certain point, you can pretty much figure out that you need capers. And while baking is a science that requires precise measurements, cooking is not. You can add ingredients to taste and even remove some and include others not mentioned in the recipe without ruining the meal. So don't take a recipe as gospel: adjust it to your liking AND to whatever ingredients are available to you. The stories about the restaurant's history are a matter of personal preference. I enjoyed them. Others didn't. But we probably all bought this book for the recipes. Reading the history is optional. The book will probably be more interesting for those who have tasted Rao's cooking. For others, it will seem like any other generic Italian cookbook. If you are looking for generic Italian cookbooks, look at those published by the Italian foodie magazine called "La Cucina Italiana" (yes, they do publish some in English). They've been the authority on cooking in Italy since at least the time of my grandmother, and I'm no spring chicken!

Rao is classic. The food is classic, the recipes nice and clear. Thanks to Steve Tyrell for the warm comments on Mr. Pellegrino's death which led us to discover this great book. Like many who have not been able to sit in Rao, we can now enjoy the food and imagine the ambience.

A reference in italian cuisine.