The Tucci Table by Stanley Tucci: Cooking with Family and Friends

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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. But after three decades of acting, directing, writing, producing, and sharing countless meals, Tucci is a prolific food storyteller in his own right. In Big Night, the film he directed as a 36-year-old, Tucci played Secondo, a frustrated Italian restaurateur in New Jersey, who serves seafood risotto to a meatball-loving clientele. In these clever scenes of a failing family restaurant, Tucci exposed the tension between art, commerce, and culture, and the pressure on immigrants to assimilate by preparing meals that reflect traditions different from their own. To prepare for his role, Tucci spent 18 months with chef Gianni Scappin at Le Madri, one of Manhattan’s first Tuscan restaurants, which closed in 2005. He studied every mannerism, from the flip of a frittata to the rhythm of a knife dicing garlic. (His parents and Scappin published a cookbook in 1999, featuring recipes from the family and film.) Stanley Tucci is an accomplished actor, he is also an accomplished chef; so the writing of a cook book is not so far out of the realm of what should be expected. Tucci has always loved to cook, and follows his successful 2012 The Tucci Cookbook with a new cookbook, The Tucci Table, filled with recipes from himself, his family and even some famous friends, written with his wife Felicity Blunt, sister of actress Emily Blunt. 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 *

The only vegetables book you'll ever need reveals hundreds of ways to cook nearly every vegetable under the sun. Received this book today for a Mother’s Day present and I’m excited to dive in and try some of the recipes, having already dabbled in some Tucci recipes after reading his memoir. Featuring family-friendly recipes and stunning photography, an all-new cookbook from New York Times bestselling author, beloved actor, and respected foodie Stanley Tucci.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. 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.

America’s favorite home cook presents delicious, crowd-pleasing, go-to recipes that you’ll want to make over and over again! 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. 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. 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.I like the actor, Stanley Tucci, and now I like the chef too! These recipes are the flavors I am used to, and are not overly complicated. In fact, I made two recipes from the book and enjoyed them both. This was really, really good. The cup of wine and the anchovies gave the dish a huge taste boost! Note that you don't need to chop the veggies in a food processor after sauteeing them - they'll be just fine as they are. Ingredients: potatoes; troffiette pasta; string beans; basil; pine nuts; Parmigiano Reggiano cheese 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.” Ingredients: fettuccine pasta; onions; shallots; pancetta; prosciutto; frozen peas; Parmigiano Reggiano cheese; parsley

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. 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. 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.If you have already submitted another request to index a book or magazine yourself, please do not make any additional requests until you have indexed and submitted that book or magazine. The experts at America's Test Kitchen and National Geographic bring Italy's magnificent cuisine, culture, and landscapes—and 100 authentic regional recipes—right to your kitchen. 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. Some cookbooks are visually inspiring but don't deliver on the recipe front and are cool in tone; others are like a glimpse into someone's life - warm and inviting, with recipes that make you want to join the family party. The new book by American actor Stanley Tucci (of Devil Wears Prada, Hunger Games and, more recently, TV series Fortitude fame) and his wife Felicity Blunt falls into the latter category. It makes you want to draw up a chair at their kitchen table, be part of their family, dive in and eat the food. (Karen Barnes Delicious)

Ingredients: ricotta cheese; Parmigiano Reggiano cheese; baby spinach; nutmeg; thyme; Italian 00 flour; eggs 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. In the Italian capital, he samples the holy pasta trinity (amatriciana, carbonara, cacio e pepe) then shares an offal lunch with food expert Katie Parla and meets two World War II survivors who have become guardians of Rome’s culinary traditions. 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. Tucci’s latest creation, Stanley Tucci: Searching for Italy, is a CNN Original Series documentary, and unsurprisingly, it’s all about Italian food. In the new series, Tucci eats his way through several of Italy’s 20 regions. In six episodes, shot before and during the pandemic, he travels to Tuscany, Lombardy, Sicily, Rome, Bologna, and Naples and the Amalfi Coast. Tucci, also the executive producer, pitched the idea to CNN.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. Some cookbooks are visually inspiring but don't deliver on the recipe front and are cool in tone; others are like a glimpse into someone's life - warm and inviting, with recipes that make you want to join the family party. The new book by American actor Stanley Tucci (of Devil Wears Prada, Hunger Games and, more recently, TV series Fortitude fame) and his wife Felicity Blunt falls into the latter category. It makes you want to draw up a chair at their kitchen table, be part of their family, dive in and eat the food. -- Karen Barnes * Delicious * Another huge hit in my home. What's not to love about a dish with bacon in it? Pancetta is basically Italian bacon. YUM! In Campania with Enzo Coccia, world-renowned pizzaiolo and advocate for authentic Neapolitan pizza (photo courtesy of RAW CNN)