‘The Sopranos’ has been called one of the greatest television series ever and its main character – larger-than-life mobster Tony Soprano – one of the most iconic TV personalities. But do you remember Artie Bucco, the long-suffering chef in the series and the owner of the Nuovo Vesuvio restaurant who was only appreciated for his culinary skills and nothing else? Authors Allen Rucker, Michele Scicolone, and David Chase have decided to give poor Bucco the credit he so justly deserved by compiling “The Sopranos Family Cook Book” based on his delicious recipes.

The book contains exactly one hundred recipes for the finest dishes from the Neapolitan cuisine from zabaglione, baccala and Pasta Fazol to Ziti Al Forno, Eggs in Purgatory and pastina with ricotta. The book also brings you an array of the Soprano family artifacts like the old photographs of Italy, the first menu of the Vesuvio restaurant dating back to 1926 and an afterword by another mobster from the series – Bobby Bacala – who gives tips for gourmet eaters.

“The Sopranos Family Cook Book” is a compilation of tasty dishes, simple ingredients, and traditional techniques. The recipes are beautifully illustrated and the book ties in perfectly with the iconic HBO series.

Before you go out and buy this book, we are going to leave you with the words from one of Tony Soprano’s associates, Paul “Paulie Walnuts” Gualtieri, who says: “I have heard that Eskimos have fifty words for snow. The Italians have five hundred words for food.”

Get it from Amazon here

The Sopranos Cookbook by Artie Bucco

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