By John LaFemina
A hilariously humorous cookbook–cum–how–I–did–it memoir by means of the chef/restaurateur who created New York's superb Ápizz restaurant.
At the age of thirty–seven, John LaFemina left a profitable occupation as a jeweler to develop into a chef. rather than going again to college, or getting on–the–job education, he did it the tough approach: he received the eating place after which taught himself to cook.
Today he owns of latest York's nice Italian restaurants–Ápizz and Peasant–and is likely one of the city's most–talked–about cooks, incomes rave reports from enthusiasts and critics. during this attractive cookbook, he not just stocks rankings of recipes, yet describes his existence as a Canarsie boy studying approximately meatballs and macaroni in his mother's kitchen–and unearths how he drew on a life of Italian cooking, and his personal labor and delightful flavor to create his dream eating place from scratch.
LaFemina takes us step–by–step in the course of the means of discovering the suitable place (and understanding what number meatballs you'll want to promote to pay the rent), designing a cafe, buying the entire beneficial allows and licenses, and developing the menu. And this is often simply the 1st a part of operating a restaurant. He stocks his studies in facing the general public and the clicking, unforeseen failures, and at last, basking within the glory of a favored restaurant.
Along along with his inspiring tale, John LaFemina additionally stocks a hundred mouthwatering recipes, including:
Lasagna with Braised Wild Boar
Veal, pork, and beef Meatballs with Ricotta Filling
Open Ravioli with Roasted Butternut Squash
Creamsicle Panna Cotta
Chocolate Banana Bread Pudding
Read Online or Download A Man and His Meatballs PDF
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Additional resources for A Man and His Meatballs
Switzerland may be most famous for cheese and chocolate, but it is also a land of sausages. Like its southern neighbors, sausages are regionally based with each canton having its own specialities. These tend to reﬂect the styles of the nearest neighboring country, be it Germany, France, or Italy. As a result, there is a wonderful range of dried mountain sausages, fresh sausages, cooked, cured, smoked, and scalded sausages to savor. Appenzeller Knoblauch Pantli A Rohwurst made from beef, pork, back fat, pepper, wine, and garlic, the last being the dominant ﬂavor.
And one cannot leave Austria without mentioning the most famous sausage in the world —the Wiener Würstel or Frankfurter—which was invented by Johann Georg Lahner, a Frankfurt butcher, when he settled in Vienna. Bergsalami Made in Austria’s mountain regions, this is a ﬁne-grained pork Rohwurst that is cured, then hot smoked over beech chippings and juniper. It is dried for up to six weeks to produce the characteristic white mold on its skin. MEAT TYPE Cured and dried TYPICAL SIZE L: 12in (30cm), W: 21⁄2in (6cm) AUSTRIA Burgenland and Styria Dürre im Kranz Extrawurst A long, slim Brühwurst made from mixed pork and beef, ﬁlled into a narrow sheep’s casing, then scalded in boiling water and smoked to a golden brown.
From the gastronomic center of France, Lyon’s most famous sausage is called rosette because of its pink color. Made from pork shoulder with a high fat content, it is slowly matured and served thinly sliced. There are similar rosettes made in other regions, such as Rosette de Bourgogne. ” Cheaper versions are mixed with pork. They are usually slim sausages, sold fresh for grilling. As well as the Périgord, the areas around Strasbourg and Brittany are big duck-producing areas. They come in a variety of forms, either fresh for grilling, or else cured and cooked, when they are recooked or sliced and eaten cold.