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

Mushroom Risotto

Veal, pork, and beef Meatballs with Ricotta Filling

Open Ravioli with Roasted Butternut Squash

Creamsicle Panna Cotta

Chocolate Banana Bread Pudding

Show description

Read Online or Download A Man and His Meatballs PDF

Best food & drink books

Vegan à la Mode: More Than 100 Frozen Treats for Every Day of the Year

Hannah Kaminsky has constructed a world following for her scrumptious vegan recipes and mouthwatering foodstuff images. the following she stocks greater than a hundred of her most sensible frozen dessert recipes, together with coconut chai ice cream, blood orange frozen yogurt, red pomegranate marble gelato, chocolate sorbetto, and apples and honey semifreddo.

The Ultimate Book of Modern Juicing: More than 200 Fresh Recipes to Cleanse, Cure, and Keep You Healthy

The most up-tp-date and finished juicing advisor available
Step apart, Juicing Bible and large publication of Juices: Mimi Kirk is again with the most up-tp-date and clean consultant to juicing but. With greater than 2 hundred recipes, convenient recommendation on the way to get the main out of your juicing, and an eye fixed towards flavor, well-being, and value, the last word ebook of recent Juicing is the one e-book at the subject you'll ever want. Kirk has been juicing greens and culmination for greater than forty years, but she doesn't glance an afternoon over 50. (And convinced, these issues are attached. ) She lately turned extra drawn to the right way to use juicing to look and feel even higher. Her discoveries—genuinely up-to-the-minute—are shared the following, besides shiny photos of her creations. the last word publication of contemporary Juicing is a must have for everybody drawn to or devoted to the juicing way of life.

Chillies in 60 Ways: Great Recipe Ideas with a Classic Ingredient

Chillies in 60 methods is a highly spiced delivering of 60 recipes starting from the devilishly scorching to the gentle and candy. Recipes featured will reveal the flexibility of this piquant fruit and the way deliciously it combines with meats, seafood, fowl or vegetables.

Discover Chillies in 60 how you can take pleasure in the delights of chillies and capsicum types as a healthy cooking ingredient.

Enjoy heart-warming soups reminiscent of pink Pepper and Tomato Soup and Cream of Jalapeno Soup in addition to Tom Yam Soup.

Tempt yourselves with mouth-watering delights of Chilli Crabs and Cajun Spice poultry. have fun with fabulous snacks like Cornbread with Chilli and South American sizzling Nuts in addition to the hot and intriguing Lime Avocado Chilli Ice-cream.

The Tabasco Cookbook: Recipes with America's Favorite Pepper Sauce

[b]80 recipes together with your favourite pepper sauce in a newly revised edition 
Whether you ask for it by means of identify at eating places or are one of many legions of people that shuttle together with your personal bottle, you recognize there's no alternative for giving eggs, oysters, and Bloody Marys a kick.
But Tabasco Pepper Sauce is a flexible factor for different meals, too. This revised and up to date variation of The Tabasco Cookbook comprises 20 new recipes for playing southern-style classics and American down-home favorites. From ideal fried poultry to a pan of peppery gingerbread, listed here are eighty recipes and colour images to check your fiery foodstuff limits—and hold you coming again for extra.  

With a foreword through well known New Orleans chef John Besh and gorgeous colour pictures of the meals and Avery Island, Tabasco Pepper Sauce’s birthplace, The Tabasco Cookbook will boost any cook’s repertoire from breakfast to dessert.

Additional resources for A Man and His Meatballs

Sample text

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.

Download PDF sample

Rated 4.91 of 5 – based on 34 votes