The Festive Famularo Kitchen

(Atheneum, New York, NY, 1977)


Fresh Summer Squash with Mint and Honey

Zucchini was a staple in our household, summer and winter. Courgette, Italian squash, Italian marrows, zucchetti, coccozelle, call it what you will, zucchini is one of our favorite vegetables. We grew up call it coccozelle, and that is what Grandpa called us when we didn’t learn a lesson, questioned a moral, lose in a sport, as he was not as fond of this vegetable as his offspring. Here, it is presented with mint and one — a fantastic combination of foods designed to make you like zucchini in case you don’t.


350 Recipes

Some of their combination of food are classic; some are innovative; all are great!

TWO NEW STARS have entered the firmament of distinguished amateur cooks in the New York area: Joe Famularo and his sister, Louise Imperiale. Drawing on a rich colorful Italo-American heritage, and nurtured by parents to whom food wisely acquired and beautifully prepared was a central life concern, the authors of this basic, general, international cookbook have a decided talent for making the complicated simple and the difficult easy, as they guide the reader skillfully through the intricacies of dishes like Maderia Mold with Liver Pate Filling, Turban of Sole with Rice Filled with Shrimp and Scallops in White Wine Sauce, Italian Bread Roll alla Vendura, or Chocolate Pie a la Bourbon.

The 350 recipes in this solid, satisfying cookbook are interspersed with reminiscences of a happily flamboyant childhood in New York’s Little Italy and with edifying remarks on the nature and capabilities of particular foods. The authors have traveled widely, dined in many capitals of the world and divined the secrets of many celebrated chefs. To their writing they have brought this breadth of experience, and to their cooking they have introduced vivid culinary imagination and creative experimentation.

Praise for award-winning author Joe Famularo:

“What fond memories I have of dining at Joe Famularo’s table. He is a natural-born and inspired cook.”

Craig Claiborne of The New York times