Allen Rucker





Allen Rucker



Michele Scicolone is an award winning food writer and the author of 16 cookbooks. Her latest book, THE ITALIAN SLOW COOKER, was published in January 2010. She is also one of the editors of the 75th Anniversary edition of the classic, Joy of Cooking, and writes about food, wine, and travel for many publications, including Prevention Magazine, The Washington Post, The Wine Spectator, and Bon Appetit. Previous books include The BLT Cookbook with Chef Laurent Tourondel, The Sopranos Family Cookbook, a #1 New York Times Best Seller that was published in 9 languages and a sequel, Entertaining with the Sopranos, both co-authored with Allen Rucker. She has also written 1000 Italian Recipes, and Pizza--Anyway You Slice It!, co-authored with her husb ...more

Average rating: 3.72 · 742 ratings · 114 reviews · 21 distinct works · Similar authors
The Best Seat in the House:...

3.32 avg rating — 62 ratings — published 2007 — 5 editions
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The Sopranos: A Family Hist...

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3.69 avg rating — 35 ratings — published 2000 — 4 editions
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Born Country

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4.25 avg rating — 20 ratings — published 2008 — 3 editions
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Sopranos Keittiossa Koonnut...

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3.91 avg rating — 560 ratings — published 2002 — 9 editions
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The Best Seat in the House

3.55 avg rating — 11 ratings — published 2007 — 5 editions
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The "Sopranos": The Officia...

3.29 avg rating — 7 ratings — published 2000
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Sopranos: A Family History:...

it was amazing 5.00 avg rating — 1 rating — published 2001
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The Sopranos: A Family History

liked it 3.00 avg rating — 1 rating
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Hollywood Causes Cancer: Th...

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3.73 avg rating — 132 ratings — published 2004 — 3 editions
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Entertaining with the Sopranos

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3.94 avg rating — 87 ratings — published 2006 — 4 editions
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“Marinara Sauce Tomato Sauce Makes about 3 cups 2 large garlic cloves, lightly smashed 1/4 cup olive oil 2 pounds very ripe plum tomatoes, peeled, seeded, and chopped, or one 28-ounce can Italian peeled tomatoes, drained and chopped Salt 8 to 10 fresh basil leaves, torn into pieces In a large skillet, cook the garlic in the olive oil over medium heat, pressing it occasionally with the back of a spoon, until golden, about 4 minutes. Add the tomatoes and salt to taste. Bring to a simmer and cook, stirring often, until the sauce is thick, 15 to 20 minutes, depending on the tomatoes. Stir in the basil leaves. Serve over hot cooked spaghetti or other pasta.”
Allen Rucker, The Sopranos Family Cookbook: As Compiled by Artie Bucco



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