Carbone's Restaurant Cookbook - Best Italian Food in the Northeast
Carbone's Cookbook highlights the recipes of Carbone's Ristorante Italian restaurant in Hartford, Connecticut. Over 150 dishes from the city's most famous restaurant are shared through recipes in this cookbook. Veal Scallopine, Chicken Sorrentino, Pecorino Encrusted Swordfish, Tira Mi Ju, Cafe Diablo and more recipes are shared inside.
Format: Hardcover and dust jacket, 209 pages
Publisher: Rutledge Hill Press
Author: Jane and Michael Stern
Description: In the middle of the Great Depression of the 1930s, Charlie and Anthony Carbone, who ran an Atlantic Richfield gas station in Hartford, Connecticut, opened a restaurant in the city's South End, an area that teemed with newly-arrived Jews, Germans, Poles, and Italians. It was an era when few Americans who were not Italian appreciated Italian food. The Southern Plantation Restaurant (the original name) at first served mostly sandwiches, but gradually it added spaghetti with meatballs, calzones, veal, and soups.
Over the years, both the restaurant and Italian cooking have changed. The Southern Plantation has become Carbone's. Macaroni has become known as pasta. Fifty-cent beer has been replaced by a showcase Wine list. Entertainment used to be Charlie Carbone's card tricks at the bar. Diners are now entertained by the preparation of spectacular flaming dishes at table side. And "Chicken the Rough" has been replaced with Veal Saltimbocca, Linguine Carbonara, and Sicilian Orange Salad.
For three generations Carbone's has been a family business. In the 1960s the restaurant was transformed from a family-style, low-price sandwich-and-spaghetti with trattoria into a ristorante with old-world elegance and the best Italian food in the Northeast. Carbone's Cookbook is like a visit to the restaurant. You will quickly feel right at home and enjoy its history and its food through recipes for more than 150 of its best dishes.
Condition: Good condition.
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