Two Meatballs in the Italian Kitchen

by Pino Luongo, Mark Strausman, Christopher Hirsheimer, et al.

When two great chefs--buddies and business partners for twenty-odd years--decide to write a cookbook about the simple Italian food they love, you get decades of experience, sage advice, and wonderful... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 1579653456
• ISBN13: 9781579653453
• Release Date: September 2007
• Publisher: Artisan Publishers
• Length: 319 Pages
• Weight: 2.90 lbs.
• Dimensions: 1.1" x 8.4" x 10.2"

Customer Reviews

Don't be fooled; these are fantastic chefs who care about 'home cooking'

My wife worked for Pino Luongo for years and years. Mark Strausman cooked our wedding dinner. And now, burdened by this long collaboration and friendship, I'm going to try to convince you of a proposition you may find extremely unlikely: This is the most practical --- and certainly the most fun --- Italian cookbook out there. Let's start with the fun. These guys, as the title almost suggests, are goofballs who will fight with one another over just about anything. Start with meatballs. Luongo insists they should be pan-fried in olive oil, "only occasionally served with tomato sauce and never on the same plate as spaghetti." Strausman wouldn't dream of cooking them that way. For him, meatballs are to be simmered in tomato sauce and invariably to be served over pasta. And they have their reasons --- just ask them. In one of the dialogues that launch each section, Luongo and Strausman explore the philosophical depths of their disagreement. Here's a highly abridged version: Strausman: I like the sense of abundance you get with a big, juicy meatball. Luongo: But the proportion is all off. Strausman: Is the dish too humble for you? Oh, I forgot: You were born in northern Italy, wearing an ascot. Luongo: What you're talking about has no basis in Italian tradition. Strausman: Meatballs are all about the meat. Italian-Americans came to this country with nothing, and as soon as they could afford to buy meat, however inexpensive, they created big, juicy meatballs. Luongo: Yes, you put raw balls of meat into tomato sauce and cook them long enough to suck all the juices out of the meat. Who wins? You do. "A cook-off is in order --- let the reader decide," Strausman proclaims. And so you can. And you can also go on to cook Mark's mom's meat loaf, Pino's meat loaf, Pino's fresh pasta with meatballs and mushrooms, Mark's turkey meatballs in spicy tomato sauce and Pino's meatballs with amaretti. In short, two books in one. Well, one, actually, for Pino Luongo and Mark Strausman are really brothers separated at birth. Luongo may be one of New York's most successful restaurateurs --- his establishments have included Le Madri, Coco Pazzo, Tuscan Square and Centolire --- but he remains the son of a loving Italian mother. Strausman may have been at the helm of some of Manhattan's most satisfying restaurant's --- he now is chef of Fred's at Barneys New York and Coco Pazzo --- but he too is a kid from the old neighborhood. It's just that Luongo's from Tuscany and Strausman's from a working-class neighborhood in Queens. One's tall, one's short. One's Catholic, one's Jewish. Otherwise, no difference. What Luongo and Strausman agree on is all that ultimately matters: "The simplest food is best." That's why more than a third of this book is given over to pasta recipes --- hey, it's what you like. Fish? A few recipes, mostly for the grill. Meat? A hearty Tuscan pot roast, ribs (no baby back for Strausman!), even pork chops. There's an entire section on --- g

What a refreshing cookbook!

I was so excited to receive this cookbook in the mail as its cover truly sets the stage for what's inside. You get two perpectives with a little light-hearted competiton thrown in. Fred's Spaghetti was the perfect, quick meal to throw together when I noticed some late green beans in the garden. I'm definitely looking forward to my next pick from this book, it's sure to be equally as delicious. Two Meatballs in the Italian Kitchen has become a coffee table centerpiece so I can flip through and enjoy the beautiful photos and entertaining words. It's highly recommended for all skill levels!

THE gift for everyone on my holiday list!

This is such a great cookbook, even if you don't make the recipes! It's a fun and interesting read for anyone interested in Italian food. I made the Farro and Bean Soup Lucca-style this weekend, and it was easy and delicious. Next weekend I'll tackle the meatballs, if I can decide which recipe to try first! I've been eating in these guys' restaurants for years, so it's great to get a peek into their dynamic. Highly recommended!

Excellent new Italian cookbook!

I've already made a week's worth of wonderful meals from Two Meatballs! I love Italian food because if its simplicity and this is Italian at its best. The ingredients lists are short - most of the recipes need just a well-stocked pantry - not a trip to the market. The instructions are clear and simple. The conversations at the chapter intros about the how and why of food preparation are lively and informative. As I child, I recall my best friend's grandmother spending the day in the kitchen to make Spaghetti and Meatballs, but last night I made the "Pasta with Meatballs with Mushrooms" within 30 minutes. The fresh pasta recipe is fun and delicious.

Inspiring!

This is the best kind of cookbook -- one that combines amazing, delicious recipes, easy to follow instructions and lots of helpful hints with amusing anecdotes and fascinating back-stories. Of course you'll find new versions of Italian classics, but I was interested to see that they included really fabulous-sounding grilling recipes too. I have already tried Pino's Baked Penne and Mark's Spaghetti which I've had at Barneys and I'm happy to duplicate at home. I think it might be fun to do a meatball cookoff to see which of these chef's meatball recipes my own family prefers. I definitely recommend this cookbook!