Carbones Cookbook: Old-World Elegance and the Best Italian Food in the Northeast

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Duncan Hines The Dessert Book. Macaroni has become known as pasta. Fifty-cent beer has been replaced by a showcase wine list. Entertainment used to be Charlie Carbone's card tricks at the bar.

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Diners are now entertained by the preparation of spectacular flaming dishes at table side. For three generations Carbone's has been a family business. In the s the restaurant was transformed from a family-style, low-price sandwich-and-spaghetti trattoria into a ristorante with old-world elegance and the best Italian food in the Northeast.

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Carbone's Cookbook is like a visit to the restaurant. You will quickly feel right at home and enjoy its history and its food through recipes for more than of its best dishes.

Recipe Software and Books: Cooking: Cooking Italian

While Italian restaurants are popular throughout the United States, New York, New Jersey, and Connecticut make up the part of the country most associated with the great ones. And one of the best is Carbone's in Hartford, Connecticut.

Founded sixty-five years ago, Carbone's is Hartford's oldest and best-reviewed restaurant. In the middle of the Great Depression of the s, Charlie and Anthony Carbone, who ran an Atlantic Richfield gas station in Hartford, Connecticut, opened a restaurant in the city's South End, an area that teemed with newly-arrived Jews, Germans, Poles, and Italians.

It was an era when few Americans who were not Italian appreciated Italian food.

The Southern Plantation Restaurant the original name at first served mostly sandwiches, but gradually it added spaghetti with meatballs, calzones, veal, and soups. Over the years, both the restaurant and Italian cooking have changed. The Southern Plantation has become Carbone's.

Michael Stern

Macaroni has become known as pasta. Fifty-cent beer has been replaced by a showcase wine list. Entertainment used to be Charlie Carbone's card tricks at the bar. Diners are now entertained by the preparation of spectacular flaming dishes at table side. For three generations Carbone's has been a family business. In the s the restaurant was transformed from a family-style, low-price sandwich-and-spaghetti trattoria into a ristorante with old-world elegance and the best Italian food in the Northeast.