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The Tucci Table

The Tucci Table

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But if you think that a cookbook with a celebrity name attached to it is all that The Tucci Table is then you are about to be wonderfully surprised. Stanley Tucci’s association with wonderful foods began for fans with the movie Big Night and resonated in his role as Julia Child’s husband in Julie & Julia . But well before these films, he was enjoying innovative homemade Italian meals throughout his childhood, when family and food were nearly inseparable and cooking was always a familial venture. 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. The book is divided by course for easy navigation. In addition to anecdotes about Tucci's family, these recipes are paired with tips on how to store these dishes, how to make them better, or how to work with substitutions in a pinch. I really appreciated that for some of the more difficult recipes that step by step photos were included. The photography in this book is lovely, and while there's not a picture for every recipe, there are a lot of photographs. 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.

Few actors can look so at ease or so convincingly distraught in restaurants, dining rooms, and bars on screen. His real-life obsession with cooking comes out in the “foodie” movies for which he is best known, like Big Night (1996), starring Isabella Rossellini and Tony Shalhoub, and Julie & Julia (2009) with Meryl Streep. The experience was incredible, even though the demanding schedule sometimes curbed Tucci’s appetite. “I’m speaking in two different languages, neither of which I speak very well,” he says with self-deprecating charm. “So, by the end of the day, when asked to go out to dinner, you say, ‘Oh! Do I really want to eat?’” 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.

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This was a beautiful book that captures the magic of eating together as a celebration of what we mean to one another in the sharing a meal. Stanley Tucci says it best: 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.

Featuring family-friendly recipes and stunning photography, an all-new cookbook from New York Times bestselling author, beloved actor, and respected foodie Stanley Tucci. The guy had a huge cask with a spigot on it. From that, you’d bring your flask of wine, your fiasco, and that’s what my father would have with dinner,” he says. “You could just do it, because it was assumed you were giving it to your parents.”Who knew Stanley Tucci was a culinary adventurer and alchemist. I started out with his show, Searching for Italy and his narration, the cinematography, his ancestral journey and the people he chose to interview reignited a love for romanticism of Italy and the Roman expeditions into flavor and experimentation. Editor's note: This interview with Stanley Tucci appeared in the February issue of the Italian print edition of La Cucina Italiana as well as in the Spring 2021 issue of the American print edition.

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