The Tucci Cookbook

 Overall Ranking: Average

The Tucci Cookbook by Stanley Tucci, photographs by Francesco Tonelli, 2012, Gallery Books

Backgrounder: Stanley Tucci is an actor, writer, director, and producer. He has directed five films and appeared in over seventy films, countless television shows, and a dozen plays on and off Broadway. He has been nominated for an Academy Award, a Tony, and a spoken word Grammy; is a winner of two Golden Globes and two Emmys; and has received numerous other critical and professional awards and accolades.

A lover of all things culinary Stanley wrote and directed Big Night, the critically acclaimed movie about two brothers running a failing restaurant, starred in Julie and Julia and is the host of Emmy nominated Searching for Italy. He is also pretty adept with a cocktail shaker.

Okay, let’s be honest. Celebrity cookbooks often give me the culinary equivalent of side-eye. They frequently feel like a quick cash grab, a fleeting foray into the food world by someone whose primary talent lies elsewhere. But when I heard Stanley Tucci, a man whose love for food is as palpable as his on-screen charm, had penned The Tucci Cookbook, I had to make an exception. I mean, have you seen him talk about food? It’s practically a love language. So, I dove in, armed with my apron and a healthy dose of skepticism, to see if this cookbook was more than just a pretty face.

Overall Thoughts: From Page to Plate

My overall impression of The Tucci Cookbook lands it squarely in the “solidly average” category. Which, considering my usual aversion to celebrity chefdom, is actually a compliment. It's not reinventing the wheel, but it's a perfectly serviceable collection of Italian-American family recipes.

The dishes, for the most part, tasted as expected. Nothing blew my mind, but nothing was offensively bad either. It was like visiting your Italian grandmother's house – comforting, familiar, and reliably tasty. This isn’t a book for cutting-edge culinary innovation; it’s about classic, home-style cooking.

The quality of ingredients definitely played a role. Using fresh, high-quality produce and meats elevated the dishes significantly. If you skimp on the ingredients, you'll likely notice a difference in the final product. It's like wearing a designer suit with cheap shoes – the whole look just falls apart.

The best news? No special equipment was required for any of the recipes I tried. My trusty pots, pans, and oven were all I needed. Which is a huge plus for the average home cook (like me!).

Ingredient Affordability: Wallet-Friendly or Bank-Breaking?

Generally, the ingredients are readily available at most grocery stores and are reasonably priced. You might have to make a trip to a specialty Italian market for some items, like specific types of cheese or cured meats, but those are generally optional and can be substituted with more common alternatives.

The portion sizes are generous, which is always a bonus. You definitely get a satisfying amount of food for the cost, making it a good choice for family meals or small gatherings. Leftovers, for the most part, held up well. Some dishes, like pasta, were better fresh, but others, like the meat sauces, actually improved with time. Less dishes is also always a plus, and this cookbook didn't leave me with a mountain of dishes each time I cooked from it.

Why I Like It (With a Few Caveats): The Sweat and Tears Factor

Here's the thing: The Tucci Cookbook isn’t a quick-and-easy, 30-minute meal kind of book. Many of the recipes require some time and effort, especially the sauces and braises. This isn’t necessarily a bad thing, but it’s something to be aware of. If you’re looking for instant gratification in the kitchen, this might not be your jam. However, if you enjoy the process of cooking and are willing to put in a little elbow grease (or, as I like to call it, "culinary cardio"), the results are worth it.

The question then becomes: does the dish justify the time, effort, and cost involved? For the most part, yes. The flavors are comforting and satisfying, and there's a certain joy in recreating dishes that clearly hold sentimental value for Tucci and his family. It’s like being invited into their home for a meal.

Who Should Buy This Book?

I would recommend The Tucci Cookbook to a few types of people:

• Those who appreciate classic Italian American cuisine but haven't jumped into it yet: If you love red sauce, pasta, and hearty meat dishes, this book is right up your alley.
• Home cooks who enjoy the process of cooking: This isn’t a book for microwave enthusiasts. It’s for people who find joy in chopping vegetables, simmering sauces, and creating something delicious from scratch.
• Fans of Stanley Tucci: Let's be real, if you adore Stanley Tucci, you'll probably enjoy this book simply for the glimpses into his family life and his passion for food. It’s like a warm hug from a culinary friend.

Ultimately, The Tucci Cookbook is a decent addition to any cookbook collection, especially if you have a penchant for Italian-American fare. It's not groundbreaking, but it's honest, heartfelt, and full of comforting recipes that will make your kitchen smell amazing. Just be prepared to put in a little time and effort – it’s a marathon, not a sprint, but the finish line is a delicious plate of food.

Recipes that led to these thoughts and feelings: (with pictures)

Green Lasagna

Let’s be clear: making lasagna from scratch is not a quick weeknight meal. It's a project, a commitment. This recipe in The Tucci Cookbook is no exception. It involves several components: making the meat sauce, cooking the pasta, preparing the cheese mixture, and then the assembly itself. The nice thing about it is that as one portion cooks/simmers then you can work on a different component. 

Maria Rosa's Red Sauce: This is where the heart of the flavor lies. Mealtess, but a wonderful combination of carrot, celery, onion, plum tomatoes, garlic and parsley. The sauce simmers for a significant amount of time, allowing the flavors to meld and deepen. This slow cooking is crucial; it’s not something you can rush.

The Lasagna Noodles: Technically, you are supposed to use green noodles, but I opted for Tucci's simple noodle recipe, and it worked perfectly. So, I guess this is technically just a "lasagna" but everything else is to the green lasagna specs.

White Sauce (besciamella/béchamel): This is a simple combination of butter, flour, milk and a touch of nutmeg providing a creamy and rich layer between the sauce and pasta.

The final product is exactly what you’d expect from a classic Italian-American lasagna: hearty, comforting, and deeply satisfying.

Flavor: The red sauce is rich and flavorful, with a noticeable depth from the long simmering time. It's not overly acidic or sweet; it's just right.

Texture: The layers of pasta, sauce, and cheese create a delightful textural contrast. The pasta is tender but holds its shape, the sauce is thick and clings to the noodles, and the cheese mixture is creamy and melts beautifully. The top layer, with its browned cheese, provides a satisfyingly crispy element.

Time/Effort Justification: Is It Worth the Work?

Yes, absolutely. While it requires a significant time investment, the result is well worth the effort. This isn’t a dish you’d make every week, but for special occasions or when you want a truly comforting meal, it’s perfect. The leftovers, if there are any, are also fantastic, often tasting even better the next day.

Ingredient Affordability and Availability:

The ingredients are generally readily available at most grocery stores. The cost is very moderate considering that you are getting; it’s not the cheapest meal, but it will last you meal after meal.

Overall Impression:

The lasagna recipe in The Tucci Cookbook is a solid rendition of a classic dish. It’s not reinventing the wheel, but it’s a reliable and delicious recipe that will satisfy any lasagna craving. It’s a dish that feels like a warm hug, perfect for sharing with family and friends. If you’re looking for a classic, comforting lasagna recipe, this one is definitely worth trying. It’s a testament to the power of simple ingredients and time-honored techniques. A theme throughout Tucci's entire book. 

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