We use white pepper for cooking just about everything. It's a hang-up we picked up working in French kitchens.<BR><BR>"Here is an address you won't want to miss: a place where the food rivals the best and is prepared with great spirit and creative energy....Frankies Spuntino is a tribute to our profession."<BR><BR>The Chefs Behind New York City's Popular Frankies Spuntino restaurants share their recipes, tips, and stories in this entertaining guide to good cooking and good times. Their cookbook is destined to become your go-to, tomato-sauce-stained kitchen companion.<BR><BR>"If any two chefs can be said to have captured the spirit of our times---big flavor, unfussy yet inspired ideas, perfect technique, and an insanely cool family vibe---it is the Franks. I have cooked my way through these recipes. They taste great and they work." ---Peter Kaminsky, food writer, fly fisherman<BR><BR>"I like Frankies' French toast and I love their sausage cavatelli. But when I met them, I realized the Franks love their food even more than I do. There is a simplicity about their recipes---the kind of food that was made a hundred years ago. And the Franks have big hundred-year-old beards too."---Spike Jonze, good eater, great filmmaker<BR><BR>"The Franks' tasty hybrid of art, technique, and crazy personal style is what we need to hide from all those new reality TV chefs... yammering at each other, hands filled with test tubes of curry, cooking nothing. Bring on the Franks! The new benchmark of reality and cooking." ---Mario Batali<BR><BR>"All the little old Sicilian ladies in the neighborhood must be seething with jealousy and plotting revenge. Frank Castronovo and Frank Falcinelli make the best meatballs, braciola, and eggplant marinara around." ---New York Magazine