Cheers To 64! Celebrate Stanley Tucci’s Birthday Bash With His Best Cookbooks & Recipes

You’ve probably seen Stanley Tucci in blockbuster movies, like playing the cool yet sinister Caesar Flickerman in The Hunger Games, or the hilarious (and totally lovable) Nigel in The Devil Wears Prada. What you might not know is that Stanley is also a major food lover—and we’re talking next-level, Michelin-star-level food.

Stanley just turned 64, so what better way to celebrate than diving into his incredible world of food? His love for food isn’t just a hobby. The man has three cookbooks under his belt, each one packed with personal stories, mouthwatering recipes, and his signature Italian-American flair. We’re talking about The Tucci Cookbook, The Tucci Table, and Taste: My Life Through Food. 

Yup, you’re going to want to have a snack nearby while reading this because your stomach will be growling by the end of it. Let’s take a look at his cookbooks and learn about some of the recipes that have earned him a whole new fanbase in the food world.

The Tucci Cookbook 

The first cookbook, The Tucci Cookbook, is loaded with nearly 200 recipes inspired by Stanley’s Italian roots. Written with his parents and some amazing chefs, this cookbook is a celebration of classic Italian-American food. From seafood salads to rich lasagna, there’s something for every food lover. 

It’s not just about the recipes—Stanley also shares stories about family dinners, holidays, and how food has always been a part of his life. You get a blend of old-school recipes and modern twists on classic Italian dishes, with a few wine pairings to go with each meal. If you’re looking to make comforting Italian meals that’ll remind you of family dinners, The Tucci Cookbook is your go-to guide.

The Tucci Table 

Next up is The Tucci Table, which brings more of Stanley’s family recipes to the table. This book combines traditional Italian dishes from his childhood with recipes inspired by his British wife, Felicity Blunt. Think pasta, but also things like BBQ chicken wings and mushroom-stuffed trout. It’s the kind of food you want to share with friends and family. There are 100 gorgeous photos to go along with the recipes, making this book as much fun to look at as it is to cook from. 

The recipes in The Tucci Table are all about bringing people together. It doesn’t matter if you’re cooking for a big family dinner or just a small gathering—this cookbook has everything you need to make something special.

Taste: My Life Through Food 

Finally, there’s Taste: My Life Through Food, which is more than just a cookbook. It’s a memoir, where Stanley takes us behind the scenes of his life, showing how food has shaped his career, his relationships, and his childhood. 

He talks about growing up in an Italian-American family where food was always a big deal, as well as how he fell in love with cooking while making movies like Julie & Julia and Big Night. This book is full of hilarious stories, heartwarming moments, and recipes that will make you want to cook—and eat! Stanley’s humour and passion for food really come through in Taste.

Stanley Tucci’s Best Recipes

From comforting pasta casseroles to delicious chicken cacciatore, Stanley’s recipes are sure to become your new favorites.

Stanley Tucci’s Pasta Casserole 

Got leftover pasta? Don’t let it go to waste. Stanley’s pasta casserole is the perfect way to use up farfalle (or any leftover pasta). It’s stuffed with creamy béchamel sauce, crispy pancetta, and peas. It’s everything you need in a comforting casserole, and it’s easy to make.

Ingredients:

• 1 tablespoon olive oil or butter
• 1/2 onion (finely chopped)
• 3 cloves garlic (minced)
• 100 grams pancetta (diced)
• 150 grams ounces frozen peas
• 250 grams cooked farfalle pasta (leftovers work great!)
• 2 cups béchamel sauce (or any creamy sauce you like)
• 2 tablespoons butter (optional, but recommended)
• Freshly grated Parmesan cheese (optional, but trust us, it’s worth it)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Heat olive oil or butter in a large pan over medium heat. Add onion and cook until soft, then toss in the garlic and cook until fragrant.
3. Add the pancetta and peas, cooking until the pancetta is crispy and the peas are warmed through.
4. In a casserole dish, combine the cooked pasta, béchamel sauce, and pancetta mixture. If you’re feeling more, dot it with butter and top with Parmesan cheese.
5. Bake in the oven for about 20 minutes, or until the top is golden brown and bubbly. Enjoy your delicious pasta casserole, and don’t forget to thank your leftovers! 

One-Pan Chicken Cacciatore 

This one-pan chicken cacciatore is a classic, and Stanley’s version is packed with flavours. Bell peppers, mushrooms, and a splash of white wine bring this dish to life. Serve it with some crusty bread to soak up all that saucy goodness.

Ingredients:

• 1/4 cup olive oil
• 2 bell peppers (sliced)
• 1/2 lb. mushrooms (sliced)
• 1 whole chicken (about 3 lbs), cut into pieces
• Salt and pepper to taste
• 1/2 cup white wine
• 2 1/2 cups yellow onions (coarsely chopped)
• 2 garlic cloves (coarsely chopped)
• 1 cup canned whole plum tomatoes (or marinara sauce)

Instructions:

1. Heat olive oil in a large pan over medium-high heat. Add the bell peppers and cook until softened, about 10 minutes. Set aside.
2. Add the mushrooms to the pan and cook until softened, then set aside.
3. Season the chicken pieces with salt and pepper and brown them in the same pan. This should take about 15 minutes.
4. Add the white wine to the pan and stir to get all the yummy bits off the bottom.
5. Add the onions and garlic and cook for about 3 minutes until softened.
6. Stir in the tomatoes, crushing them with your hands or a spoon as you add them.
7. Return the chicken to the pan, bring everything to a boil, then reduce the heat to a simmer. Cover and cook for 30 minutes.
8. Add the peppers and mushrooms back into the pan, and let everything simmer for another 10 minutes to blend the flavours. Serve this delicious cacciatore with crusty bread, and you’ll be in heaven. 

Poached Pears in Red Wine with Muscat Zabaglione  

For dessert, Stanley’s poached pears in red wine with zabaglione is the perfect blend of sweet and rich. The pears soak up all the fruity wine flavours, and the zabaglione—a fancy custard made with egg yolks, wine, and sugar—is the perfect topping.

Ingredients for the Pears:

• 4 firm ripe Bosc pears (peeled)
• 3/4 cup caster sugar
• 1 1/4 pints red wine (Merlot or Beaujolais works well)
• 2 cloves
• 2-inch cinnamon stick
• Zest of half a lemon

Ingredients for the Zabaglione:

• 2 egg yolks
• 2 tablespoons sugar + 1 teaspoon
• 4 tablespoons Muscat wine
• 2 tablespoons Marsala wine

Instructions:

1. Trim the base of the pears so they stand up nicely. Place them in a saucepan with sugar and wine.
2. Add cloves, cinnamon, and lemon zest, then bring to a boil. Reduce the heat and simmer for about 10 minutes until the pears are tender but still firm.
3. Remove the pears from the pan and set them aside. Boil the wine for about 6-8 minutes until it thickens into a syrup.
4. For the zabaglione, whisk the egg yolks, sugar, Muscat wine, and Marsala over simmering water until it thickens and becomes frothy.
5. Serve the zabaglione in bowls, placing the pears in the center. Drizzle with the wine syrup. Enjoy this elegant dessert—it’s the perfect ending to any meal.

Images: Pinterest

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