In Italian households special events in life are always centered around food, and it’s certainly that way in the Soprano family.

If you’re a fan of the famous HBO series, then I can tell you that you’ll probably love Entertaining with the Sopranos more than you did the last episode, at least I did!

The book covers old world influences, but with a huge slant on Italian/American traditions. Carmela Soprano is the hostess throughout the entire book, along with many of the cast of characters who give advice such as, how to do give a proper toast, by Paulie, how to look good in family photos, and even what music should be playing at a party, of course Frank and Dino came up quite a bit!

The recipes cover food you would have at a baptism and graduation parties, showers, receptions, family reunions, women and men only parties , and of course they even included funerals.

The food is straight forward, nothing fancy, solid classic meals. Easy enough for the reader to recreate any of the dishes. The recipes are not long and drawn out, and the photo’s are beautifully done. Lots of the entertaining tips were surprisingly helpful too!

Of course I didn’t cook everything, but I’ve been around long enough to know that just by reading the recipes these all were close to what I grew up on.

I made the SHRIMP ARAGONATE, on page. 118, which is basically a baked stuffed shrimp, and although I thought it was good, I added more garlic, a shot of wine, and some lemon peel.
It only called for 1 clove of garlic! Which honestly I thought was a typo, because the recipe served 6. One clove would never do in my family!

The other recipe I tried was BOW TIES WITH FRESH TOMATOES AND MOZZARELLA, on page 174, I actually made it for a couple of parties, and I can honestly say it was a big hit!

I’ve made GELATO AFFOGATO, page 146, and also the, SAUSAGE, PEPPER, AND ONION HEROES, page 158. Soon I want to try the BACI CAKE, on page, 54; it looks, and sounds delicious!

All in all, even though I have made many, and grew up with many, of these dishes it’s true to the Italian/American heritage, and I would definitely recommend this book.

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This review was graciously prepared by Marie of Proud Italian Cook.