Featuring family-friendly recipes and stunning photography, a cookbook filled with traditional and modern Italian dishes from New York Times bestselling author, beloved actor, and respected foodie Stanley Tucci. Plus it was nice to read some of Stanley's thoughts in the book about family and food. His wife also added a few words here and there, and it personalized the cooking even more. Stanley Tucci is an EMMY and GOLDEN GLOBE-winning actor. Since his career began nearly 30 years ago he has appeared in more than 50 films including THE LOVELY BONES, THE HUNGER GAMES and THE DEVIL WEARS PRADA, and has been a regular fixture on Broadway. He has directed and produced films, most notably BIG NIGHT in 1996. He currently presents US TV programme VINE TALK where he invites celebrities to engage in compelling conversations about wine. Find out more about VINE TALK at: http://www.vinetalk.com

A good solid recipe for a nice supper. We were watching Stanley Tucci's Italian series on CNN when I admitted to having two of his cookbooks, but being unsure if I'd ever cooked from them, so obviously I had to rectify that. EYB tells me I have made one other recipe, but a long time ago! His son Nico's Pasta with Proscuitto, Onions, Peas and Pancetta looks like a winning dish to me, and I appreciated the detailed instructions on the carbonara finish to the dish.Tucci formatted the book so that the directions come first, then the ingredients, which may confuse some people. This is a book for confident cooks, more casual cooks who like to go more by instinct than exact measurements. (See glug of olive oil, above) I’ll have to say, my favorite part of the entire cookbook was the stories. Mr. Tucci has a wonderful way of expressing himself as he interweaves stories into each recipe’s introduction. Ingredients: ground lamb; onions; tomatoes; ground cinnamon; long grain rice; grape leaves; lemons; Greek yogurt The recipes are carefully written so that they can be followed easily. But more than the food, there is a strong and powerful sense of family throughout.

I’ve been steadily reading food books and cookbooks for the last several years as our family culture and appetites grow and my passion for feeding these people well grows to match.

From his late friend actress Natasha Richardson, whom he said was "an extraordinary cook who threw some of the best dinner parties I have ever attended', he shares her Pissaladiere, topped with anchovies, onions and olives. The soup was delicious! I will probably not bother with the fried parsley next time, as it was mainly for presentation anyway, but the soup is a definite hit in my home and perfect for the colder months ahead. Another huge hit in my home. What's not to love about a dish with bacon in it? Pancetta is basically Italian bacon. YUM! The book is heavy on Italian food, naturally, and I am tempted to try his Polenta Fries, which Tucci calls a great alternative to French fries. They look delicious.

Actor Stanley Tucci was born on November 11, 1960, in Peekskill, New York. He is the son of Joan (Tropiano), a writer, and Stanley Tucci, an art teacher. His family is Italian-American, with origins in Calabria. The Tucci Table is not a book of fashionable recipes but a collection of dishes to cook for family and friends - a love letter to his Italian culinary heritage, his wife's classic English cooking, and all the people who matter most in their lives. -- Shane Watson * The Times * Growing up, I remember watching movies with the bald guy with the glasses who looked super smart. As I started to select genres that I liked and prefered as one does with age, I was still able to find him in even the strangest of movie selections- of the top of my head, He was reassuring as the doctor in a movie I found utterly boring: The First Avenger, Captain America. He was the reassuring Head designer in that cult classic The Devil Wears Prada. He was frightening in a quiet and menacing way in The lovely Bones and for a while I was hesitant to watch anything else he was in - the mark of a great actor. soția mea, Kate, a fost o bucătăreasă minunată și generoasă. Copiii noștri - Isabel, Nicolo și Camilla - și cu mine am făcut tot ce ne stă în putință pentru a recrea multe dintre felurile sale de mâncare pentru că, din păcate, cu excepția câtorva, nu au fost niciodată notate. Când le gătim acum o păstrăm mereu prezentă în viețile noastre și, deși erau delicioase, ceea ce le-a făcut cu adevărat speciale a fost faptul că erau parte din ea și că ea le-a preparat pentru noi.

Stanley Tucci is an EMMY and GOLDEN GLOBE-winning actor. Since his career began nearly 30 years ago he has appeared in more than 50 films including THE LOVELY BONES and THE DEVIL WEARS PRADA, and has been a regular fixture on Broadway. He has directed and produced films, most notably BIG NIGHT in 1996. He currently presents US TV programme VINE TALK where he invites celebrities to engage in compelling conversations about wine. Find out more about VINE TALK at: http://www.vinetalk.com

I am not a fan of cookbooks, actually I strongly dislike them. The authors often include recipes that are too long, too cumbersome, completely unrealistic for 'normal' people.. and with a list of ingredients that would put to shame a Michelin restaurant..I have to say, I was expecting a cookbook filled with fantastic Italian food, given that Tucci is Italian (at least, I think he is). What this cookbook is, however, is a book of Tucci's family recipes... stuff they eat for breakfast, their favorite hors d'oeuvres, etc., and also the recipes of some of his celebrity friends. Featuring family-friendly “simple to make and magnificently delicious” (Mario Batali) recipes and stunning photography, a practical cookbook from New York Times bestselling author, beloved actor, and respected foodie Stanley Tucci. During Felicity’s first summer in New York, we planted a vegetable garden together. We made almost daily runs to the nursery to buy topsoil, compost, and manure to enrich the soil. Too much manure, it turned out, because everything tasted like sh*t. The only vegetables that flourished were the tomatoes. Having achieved the proper balance, our garden in London has successfully yielded zucchini, spring onions, runner beans, and, of course, tomatoes. We are still working on the lettuce.” Simple and delicious. I grilled the potatoes instead of roasting them, left out the garlic and lemon, and used chives, parsley, and preserved lemon with mayo to taste. The only vegetables book you'll ever need reveals hundreds of ways to cook nearly every vegetable under the sun.