A Man and His Meatballs by John LaFemina PDF

By John LaFemina

ISBN-10: 0062042491

ISBN-13: 9780062042491

A hilariously humorous cookbook–cum–how–I–did–it memoir by means of the chef/restaurateur who created New York's striking Ápizz restaurant.

At the age of thirty–seven, John LaFemina left a profitable profession as a jeweler to develop into a chef. rather than going again to varsity, or getting on–the–job education, he did it the tough method: 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 without doubt one of the city's most–talked–about cooks, incomes rave stories from lovers and critics. during this stunning cookbook, he not just stocks rankings of recipes, yet describes his lifestyles as a Canarsie boy studying approximately meatballs and macaroni in his mother's kitchen–and finds how he drew on a life of Italian cooking, and his personal exertions and delightful flavor to create his dream eating place from scratch.

LaFemina takes us step–by–step during the means of discovering the best position (and understanding what number meatballs you need to promote to pay the rent), designing a restaurant, paying for the entire valuable allows and licenses, and developing the menu. And this is often simply the 1st a part of operating a cafe. He stocks his reports in facing the general public and the click, unforeseen mess ups, and eventually, basking within the glory of a well-liked 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

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Drain the water chestnuts and roughly chop, adding them to the soup as you chop. Re-cover the pot and reduce the heat to medium-high. After boiling for about 3 minutes more to blend the flavors, remove from the heat and serve. Serves 4 16 Soups From T CHICKEN TORTILLA SOUP 2 skinless, boneless chicken breast halves (about2/3pound total),freshor frozen 1/2teaspoon olive oil Beverly: his recipe was born out o f true despera- tion. It was one of those nights when dinner was starting to look like salsa and chips—again.

Proud o f our success in the "old-fashioned" camp, we decided we could do a little trimming o f time in some other favorites, too. We've stretched the definition of stews and chilies to include Deceptively Simple Fish (our version of Jamaican brown-stewed fish) and a meatless version o f the traditional Southern Hoppin' John. These dishes are no-nonsense foods that just seem to be able to melt away the stress with the cold. We hope they work the same magic for you. 27 Desperation Dinners! O ne o f these days, someone from the supermarket is going to STEAK volunteer to come home and 2 tablespoons vegetable oil cook dinner for you.

When the soup boils, reduce the heat to medium-low. Con­ tinue to cook at a slow boil until the chicken is no longer pink but is still tender, about 6 minutes. Remove from the heat. 4. Stir in the half-and-half, pesto, and salt and pepper. Let the soup rest off the heat for 11/2 minutes, then serve. Serves 4 generously 19 Desperation Dinners! From A Beverly: lmost a decade ago, during a vacation to the Andalusia region o f southern Spain where gazpa­ cho originates, I couldn't get enough of this refreshing cold soup.

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A Man and His Meatballs by John LaFemina


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