A couple of months ago, I was having lunch with some juvenile book mavens… including two authors, a publisher, and a children’s librarian. Absolutely the only time during the entire two hours that the topic veered off juvenile titles and comic books was when Jon Scieszka and Geoffrey Hayes discovered that they were both huge fans of Frankies Spuntino in Brooklyn!

They were throwing the names of favorite dishes back and forth, across the table, pausing to savor each in their imaginations. To find out why they love Frankies pausing to savor each in their imaginations. To find out why they love Frankies Spuntino, check out The Frankies Spuntino Cookbook, as soon as it arrives in your collection.

From NBC New York… “Finally, we can get our mitts on the “Frankies Spuntino Kitchen Companion & Cooking Manual” (Artisan Books; coauthored by Peter Meehan), filled with gorgeous food prepared in and inspired by the Carroll Gardens destination that turned the two Franks (Falcinelli and Castronovo) into cult figures.”

Click here, for a lively, stoop-side, television interview with the Frankies - As seen on New York NonStop.

Further, on the cookbook front, from To Market, To Market:
NPR’s 10 Top Summer Cookbooks:

“Steven Raichlen, who bills himself as "live-fire cooking's foremost authority, ambassador, and author," has a grill show on PBS a sprawling website, and millions of copies of books in print. Now this modestly ambitious grillmeister has gone literally global, with a book that undertakes to investigate the art of cooking over fire in every corner of the world.

“These are not shy recipes — but I think we can agree that's a good thing in a grill book. The Best Beef Sates in Singapore shouts with Southeast Asian spice-rub flavor and is worth every minute you have to spend dicing the beef into tiny 1/2-inch cubes. You'll recognize Ginger, Garlic, and Honey-grilled Baby Back Ribs immediately for the sort of food that siblings have fought over since our cave days. In addition to accessible recipes like these, there are weird offerings from the remotest corners of barbecue: Azerbaijani grilled ice cream, South African grilled snook, Kurdish grilled pumpkin dip. “This is a raucous, flame-kissed joyride filled with trivia, tips and postcards from the fringe — if there is any flaw in the plan here, it's that summer isn't long enough to try every recipe.”

Your patrons are going to love these pratical and enjoyable additions to your popular cookbook collection; use some of the vid clips on your reader advisory page to encourage circulation!

As always, let me know if there is anything we can do for you!

Cheers and happy noshing,