Stanley Tucci Books In Order

Publication Order of Non-Fiction Books

Publication Order of Picture Books

Publication Order of Anthologies

Stanley Tucci is a director, actor, producer, writer, and lately renowned foodie. The author was born in Peekskill, New York in 1960 and spent his childhood in Katonah, New York.

Both of his parents were of Italian descent coming from the Calabrian town of Marzi. His father was an art teacher and his mother was a writer and secretary which means that he lived in a very artistic household.

He also remembers that his Italian American family had a lot of reverence for food and his mother was a very good cook. His father was a voracious eater and cocktail host and together with his mother, they developed in him a love for cooking. His childhood was spent enjoying fun with family and eating a lot of great food.

During the early 1970s, the family moved to Italy for one year as his father intended to study art in Florence. This was a very enriching experience given that they had never traveled beyond Manhattan or Vermont, let alone flying.
He played baseball and soccer in high school and also acted in drama during his high school years. Stanley would then attend the purchase-based State University of New York majoring in acting.

In 1982, Stanley Tucci moved to New York City where he lived for several years. During his time there, he frequented the likes of deli extraordinary Carnegie Deli and the reasonably priced and modest Cuban Chinese restaurant.

It was from these early experiences with restaurants in New York that he began to develop a taste for exotic cuisine. While he had always loved food, his interest in cuisine was heightened when he got married to his first wife Kate who had a lot of passion for food.
They used to cook together and she taught him things about food he would never have known while he did the same for her. The more they traveled together, the more they became interested in experimenting with different recipes and food.

He would become obsessed with food which resulted in a starring role in Big Night. The movie was about two brothers in Italy trying to keep their gourmet restaurant afloat and this intensified his interest in food and got the attention of food lovers and the restaurant industry.

Stanley’s first directorial role was when he directed, co-wrote, and acted in the 1996 cult comedy “Big Night.” Later on, he became an actor and director and was involved in more than 50 TV series, movies, and films over the years.

During his childhood years, Stanley Tucci was a huge fan of The French Chef and Julia Child. In his adulthood, he was a fan of the food travelogue Keith Floyd and used to religiously follow his show on TV. He would eventually come to have his own travel and food show in the CNN aired “Stanley Tucci: Searching for Italy.”

He has variously been compared to Antony Bourdain and Julia Child as he has become very opinionated about food. Nonetheless, after years of producing, acting, writing, directing, and sharing countless meals, Stanley Tucci has become a prolific storyteller in his own right.
Upon the death of Kate Spath-Tucci his first wife in 2009, he completed writing his first cookbook featuring dozens of food photos and recipes in “The Tucci Family Cookbook.” He penned the cookbook alongside Mimi Taft the writer and his parents.

Stanley Tucci’s “Taste: My Life Through Food” is an engrossing novel that comes with tens of food recipes as the author chronicles his life.

He mentions the wonderful cooking of his mother and praises the restaurants many of which have been shut down that used to make fantastic meals. He also shares details on foods that impressed him when he shared them with family and friends.
Stanley ate a lot of food when he was younger but the best chapters were when he talks about shooting films in different countries. In his travels, he was provided with a range of cuisines that he lovingly talks about in this work.

The author also delves into how his family was isolated but instead of seeing it as a negative, he made it into an opportunity to enjoy food. Taste is a reflection of the intersection of life and food, and is full of anecdotes about growing up in the suburbs of New York.
He also talked about how he prepared for and filmed films such as “Julie & Julia” and “Big Night,” and how he fell in love over dinner and teamed up with his wife to create some exceptional meals for their family.

Penned with his signature nostalgia and humor, it is a heartwarming read that takes readers through both his bad and good times.

Stanley Tucci’s “The Tucci Table” is a work that pays homage to Felicity Blunt’s and Stanley’s British and Italian heritages. The authors try to express their combined culinary traditions to create something beautiful for the next generation.

The work emphasizes the importance of families eating together. Stanley makes use of recipes from friends, in-laws, and his children to make for an eclectic and charming collection of favorite dishes.

There is a chapter on salads that includes anchovy dressing on puntarella salad which gets its inspiration from Roman dishes. There is the Amino Acid Salad that the author credits to the personal chef of a friend alongside Ryan’s Kale. There are also several side dishes that include Yorkshire pudding and vegetable parmigiana.

Desserts range from a Sbagliato granita to blondies and tarte tatin. There are recipes from the likes of Emily Blunt the actress aptly named “Emily’s Chicken Noodle Soup” and a Natasha Richardson-inspired pissaladière.

Blunt and Tucci’s passion for cooking is described throughout the books, even if it does not shine in each recipe in the work.

“The Tucci Cookbook” by Stanley Tucci is a work that like many by the author is inspired by film. This cookbook was written alongside Scappin and his parents, as he evokes the elegant and comforting simplicity of Italian home cooking.

He writes a unique variation to traditional recipes as he recalls his father’s traditional prosciutto made with melon and figs. With each recipe, the author also offers a suitable pairing of wine.

There is risotto with sage, lobster, and butternut squash which he says was prepared for him while he was working on the script for “Big Night.” For meat dishes, the author presents rosemary and fennel with pork tenderloin in addition to bread salad, tomato, and seared tuna.
For dessert, you get staple polenta from northern Italy with plans with figs as appetizers.