by Silvano Marchetto, Andrew Friedman, Scott Haas, Colin Dickerman (Editor), Nick Tosches
Restaurant Da Silvano is a small Manhattan treasure. Opened over 25 years ago by Silvano Marcchetto, it was among the first New York dining spots to offer authentic Tuscan cooking. Locals flocked there, followed by celebrities including Jack Nicholson, Paul McCartney, and Gwyneth Paltrow. Overseen by the ebullient Marcchetto, the restaurant’s cooking is now available to one and all in Da Silvano Cookbook, which presents over 120 recipes for its savory straightforward fare. This includes dishes like Linguine alle Vongole (linguine with clams), Rapini con Salsiccia (broccoli di rapa with spicy pork sausage), and Pescespade alla Veneziana (Venetian-style swordfish). The dishes, many of which are generally known, nonetheless have Marcchetto’s special touch that results in superior eating.The book offers recipes for all the courses of a typical Italian meal, from antipasti to dolci, and includes particularly winning meat and poultry formulas like that for chicken cooked in beer, a house specialty. Vegetables, too, receive their due, with dishes like fennel with Parmesan cheese. Among the sweets, the restaurant’s famed panna cotta, a toothsomely firm version, is present, and wine suggestions are offered throughout. Illustrated with color photos, many of the “master” himself, this easy-going but astute collection provides enjoyment equal to a visit to the restaurant itself.