GLENN ROLNICK is the Director of Culinary Operations of Alicart Restaurant Group, a position he's held for ten years. He has appeared on Good Morning America and QVC and has written for Time, New York Times, Gourmet, The New Yorker and Food Arts.
CHRIS PETERSON is a writer and editor based in Ashland, Oregon. He led cookbook development for three publishers over 20 years. Peterson is the author of twelve books, and has written books with Sabrina Soto, Carter Oosterhouse, and Brian Boitano.
Carmine’s is founded on the twin concepts of deliciousness and abbondanza. In their wildly popular Times Square flagship location and their other restaurants in New York City, Atlantic City, Las Vegas, Washington, DC, and Paradise Island, Bahamas, the tables are filled with giant platters of pasta, steaks, chicken, vegetables and more. And every single diner has a smile on his face. Now that concept comes home from the masters. Italian food is the nation’s most popular food both in restaurants and in home kitchens. In Carmine’s Celebrates, home cooks will learn how to make one hundred eighty dishes in happy-making quantities. Nothing is difficult to make, serve or store. Each dish uses grocery store ingredients and extracts the best flavor from them so anyone can be an amazing cook. There is a special emphasis on “everyday” holidays, such as weekend family dinners, and also on traditional holiday food for Easter, Thanksgiving and Christmas.
—Crostini with Cannellini Bean Dip
—Sea Scallops Wrapped in Pancetta
—Mussels Fra Diavolo