By Melissa Clark, Andrew Feinberg, Francine Stephens
A Brooklyn favourite with a countrywide following, Franny's is understood for its basic, seasonal Southern Italian dishes and remarkable pizza. Alice Waters says it top in her foreword: "This e-book captures the thrashing center of what makes Franny's so attractive: its simplicity, its skill to make the standard astonishing, and--above all--its party of sincere daily cooking."
Franny's is full of recipes which are destined to turn into classics. Chef Andrew Feinberg performs with conventional Southern Italian delicacies and makes the dishes lighter and brighter. New favorites--including Roasted Romano Beans with Calabrese Olives, Clam Pizza, and Linguine with Meyer Lemon--sit aspect by means of facet with excellent executions of undying Italican dishes like Marinated Artichokes, Baked Sausage and Polenta, and Bucatini alla Puttanesca. Feinberg breaks down his recommendations for the house cook dinner, whereas supplying state of the art meals combos, spinning the common elements in unforeseen instructions. Teeming with impossible to resist full-color pictures, Franny's exhibits how basic arrangements of caliber components can create nutrition that's even more than the sum of its elements.
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Additional resources for Franny's: Simple Seasonal Italian
Keep replacing the sugar, not the beans. SPICE MIXTURES In French recipes for pates and meat pies the mysterious ingredients set epice (spiced salt) and quatre-epices (four spices) appear time and again. There is no set formula for either of these preparations, although the base of both mixtures is similar. Every spice company in Europe has its own formula. Recently American spice firms have begun to make their own versions of quatre-epices. In the formulas that follow, the balance of salt and pepper follows the recommendation of Auguste Escoffier.
Recipes for cooked desserts (creams, mousses, souffies) do not always mention salt because it is considered customary for a cook to remember the "pinch" of salt. Another seasoning recently used to excess is monosodium glutamate, or MSG. Although this has no flavor of its own, it is a flavor intensifier. However, monosodium glutamate should never be used in Western cookery; it belongs in Oriental foods only. Also, it seems that this product may be a health hazard if too much is used. Herbs are parts of plants, especially the leaves, grown in temperate zones, while spices are parts of plants, especially the dried seeds and barks, grown in tropical zones.
SCRAMBLED EGGS Scrambled eggs are mis-scrambled by the millions every morning in America. "I can't eat wet eggs" is the culprit most of the time. Mother made dry scrambled eggs, and isn't Mother's cooking still the best? Please give yourself and your family the chance to taste a truly scrambled egg once. Your pan should be thick; cast aluminum or enameled cast iron are best. Plain cast iron is not a good choice for the taste of scrambled eggs. Use l tablespoon butter per egg. Beat the eggs well, but do not liquefy them.
Franny's: Simple Seasonal Italian by Melissa Clark, Andrew Feinberg, Francine Stephens