I just heard that Chickpeas are the Hot New Food Item of 2020 … “New” ? You’re kidding? The Romans were eating Ceci (Chickpeas) over 2,000 years ago, and Chickpeas have been eaten by various cultures much longer than that. Chickpeas have been consume in the Middle East for more than 7,500 years, so it’s quite clear they didn’t just fall off the Turnip Truck the other day.
I myself have been eating Pasta Ceci, a southern Italian dish that can be either a soup or a pasta, depending on whether you make it soupy (with more liquid) or not. Either way it’s great, they love it in Naples and all over the Amalfi Coast, in Puglia, and Sicily as well.
PASTA CECI – Recipe
Chickpeas & Pasta
Pasta e Ceci is a mainstay of the Amalfi Coast and Neapolitan Cuisine. There are many different versions of this soup. Some call for a lot more tomatoes than others, while some use less tomato, as with this recipe here. Some people puree some of the chickpeas, while others don’t. Some cook the pasta in the soup, while others cook the pasta in water, then add to the soup after cooking it in the water. Most make the soup vegetarian, but if you like to you can add some Pancetta or Sausage to this soup.
This recipe was Excerpted from Bestselling Italian Cookbook author Daniel Bellino-Zwicke’s new forthcoming book, POSITANO – The AMALFI COAST COOKBOOK – Travel Guide (January 2021) from Broadway Fifth Press, New York NY …
Ingredients :
8 ounces Dry Chickpeas
1 small onion
3 cloves Garlic, peeled and left whole
Olive Oil
1 small Onion, peeled and chopped
2 Bay Leaves
2 sprigs Fresh Rosemary
1 large Carrot, peeled and cut into 3 pieces
8 ounces short Maccheroni Pasta – Ditalini or whatever short maccheroni you like
Water
½ teaspoon each of Salt and Red Pepper Flakes
6 whole Plum Tomatoes, chopped
¼ cup grated Pecorino Romano
Soak the Chickpeas in water for 6 hours, or overnight.
Drain the chickpeas and wash over cold running water.
Place the chickpeas in a large pot. Add water to cover the beans, with water 2” above the beans. Add the carrot and 1 clove of garlic to the pot.
Turn the heat on to high, until the water just starts to boil. Once it is boiling, lower the heat so the water is cooking at a low simmer.
After the chickpeas have been cooking for 1 hour, take a few out of the pot and eat them, to test if they are done cooking or if they need to cook for a little while longer. The Chickpeas should start getting soft enough to eat, yet still have a little bit of a firm bite to them.
Add about 6 tablespoons of olive oil to a large frying pan with 2 cloves of Garlic and 2 Rosemary Sprigs. Cook on low heat for 3 minutes.
Add the onion and cook on low heat for 5 minutes.
Remove the garlic and rosemary from the pan and discard.
Add the onions to the pan and cook on low heat for 3 minutes. Add the salt and red pepper and cook for 2 minutes more.
Add the tomatoes and cook on high heat for 2 minutes.
Lower the heat and cook for 5 minutes, as you stir with a wooden spoon.
Once the beans are finished cooking, remove ⅓ of the chickpeas and pass through a food mill , or puree in a food-processor with a half-cup of the bean cooking liquid.
Put the pureed chickpeas in the pot with the tomatoes and cook on low-medium heat for 8 minutes.
Remove the carrots from the pot and chop fine. Put back into the pot.
Add the contents of the pan with the tomatoes into the pot of whole chickpeas. Cook on low heat for 20 minutes, stirring occasionally.
As the chickpeas are simmering, cook your maccheroni pasta in a pot with boiling salted water.
Cook the pasta according to the directions on the package. Once pasta has cooking, drain in a colander, and reserve a cup and a half of the pasta cooking water.
Add the pasta to the pot with the chickpeas, and mix everything together.
Try and determine the consistency of the Pasta Ceci at this point. It should be soupy , but not too watery and not too tight (dry). If it is too tight add as much as the pasta cooking water as you want, to get it to the consistency you like.
Place in bowls, drizzle a little olive oil over the top, and serve with grated Pecorino on the side.
“Don’t overcook it. You overcook it, it defeats its own purpose.”
“ALRIGHT Alright.” !!!
The Cheese Grater
(When I was a Child, we always had a hunk of Pecorino and we grated it on a Box Grater over our Maccheroni, as Robert DeNiro Does here in Martin Scorsese s RAGING BULL RECIPES. )
“YOU BOTHER ME ABOUT a FUCKING STEAK” ???
From Martin Scorcsese’s RAGING BULL
Starring : ROBERT DeNIRO and JOE PESCI
With : FRANK VINCENT
What are you Doing? I said don’t Overcook It.”
Cooking the Steak and Fuming Inside
“Don’t overcook it. You overcook it, it Defeats its own purpose.”
“You want your Steak?”
“It’s like a piece of Charcoal.”
“BRING IT OVERrrrrr!!”
“You WANT Your STEAK?” !!!
“Yeah! Bring it over.”
“HERE’S Your STEAK” !
“Hey Salvi!”
“Go FUCK Youself”
“YOU BOTHER ME About a FUCKING STEAK ?” !!!!!
“You Call those CARROTS?” !!!
“You Ate them, Didn’t You?”
“I Got No Choice”I GOT NO CHOICE” !!!!
“Who’s an Animal?”“Your Mothers an Animal, You SON of a BITCH” !!!!
“I’m gonna get that Dog, and I’m gonna Eat it for Breakfast.”
Why it’s a classic: It’s THE all-purpose cookbook for everything from boiling eggs to making chocolate cake. If you’re looking for a specific recipe, chances are it’s in this book.
It’s an encyclopedia, in an age where we rely on Google for such things. But when I was writing a Bon Appétit article on a specific ingredient lately, the entry in the Joy of Cooking glossary had more than anything I found online, with cited sources. I’m not kidding! The recipes have expanded, so there’s not as much squirrel, but there are Korean short ribs and chickpea pancakes and Japanese okonomiyaki. If there’s a newer cook in your life who doesn’t already have an earlier edition, now’s the time to induct them into the Joy of Cooking cult.
THIS WOULD BE The 2nd ITALIAN COOKBOOK YOU SHOULD GET
If you want to cook like an Italian-American, and who wouldn’t, you Want SUNDAY SAUCE
in Your COOKBOOK LIBRARY
Sunday Sauce by Daniel Bellino “Z” is the defining cookbook on the subject of Sunday Sauce, also know as Gravy by some. This book is filled with wonderful stories of Italian-America, the peoples and the food they love to eat. All of Italian-America’s favorite dishes are in this book, with recipes that are easy to understand and follow.
Some recipes include; Tomato Sauce, Marinara Sauce, Frittata, Stuffed Artichokes, Braciole, Spaghetti & Meatballs, and of course the namesake of the book Sunday Sauce, which the author is quite passionate about, and states that it is thee “Most Supreme Dish,” of the Italian American Table. It’s eaten every Sunday by millions of Italian-Americans all over America.
Recipes also for: Mussels Marinara, Riagtoni al Forno, Veal Parm, Shrimp Scampi, Rao’s Lemon Chicken, and Uncle Tony’s Veal Marsala.
Frank Sinatra’s Chicken Vesuvio, Mommy’s Stuffed Peppers, Pasta Amatriciana, Italian Cheesecake and Much More.
Since its 1990 publication, Rose’s Christmas Cookies has been a phenomenal success. Who can resist Chocolate-Dipped Melting Moments Cookies or moist Mini-Cheesecakes with Lemon Curd . . . or David Shamah’s Jumbles, a fabulous cross between a chocolate-chip cookie and a chunky candy bar bursting with raisins, chocolate chips, and pecans. Whether you need a cookie to decorate your tree or grace your mantelpiece (cookies like Stained Glass or Christmas Wreaths), a sweet to send (Mahogany Butter Crunch Toffee, Maple Macadamia Bars), or a special holiday treat for your dinner party (Praline Truffle Cups, Chocolate-Pistachio Marzipan Spirals), you’ll find that perfect something here. Complete with 60 cookie recipes and a color photograph of each cookie for handy reference, this easy-to-use and fun-to-read book will result in scrumptious, festive, and splendid-looking cookies every time.
It’s the 1.8-million-copy bestselling cookbook that’s become a modern-day classic. Beginning cooks will learn how to boil an egg. Experienced cooks will discover new ingredients and inspired approaches to familiar ones. Encyclopedic in scope, rich with recipes and techniques, and just plain fascinating to read, The New Basics Cookbook is the indispensable kitchen reference for all home cooks.
This is a basic cookbook that reflects today’s kitchen, today’s pantry, today’s taste expectations. A whimsically illustrated 875-recipe labor of love, The New Basics features a light, fresh, vibrantly flavored style of American cooking that incorporates the best of new ingredients and cuisines from around the world.
Over 30 chapters include Fresh Beginnings; Pasta, Pizza, and Risotto; Soups; Salads; every kind of Vegetable; Seafood; The Chicken and the Egg; Grilling from Ribs to Surprise Paella; Grains; Beef; Lamb, Pork; Game; The Cheese Course, and Not Your Mother’s Meatloaf. Not to mention 150 Desserts! Plus, tips, lore, menu ideas, at-a-glance charts, trade secrets, The Wine Dictionary, a Glossary of Cooking Terms, The Panic-Proof Kitchen, and much more.
We all just love the greatest Cult Movie of all-time, The Big Lebowski, and just had to include it in our list. And since we’re talking about cookbooks, there’s only one possibility, and that’s Got Any Kahlua ? aka The Big Lebowski Cookbook. The book, has been ingeniously written by Daniel Zwicke, who has filled the book with satirical humor with great recipes pertaining to The Dude and all the cast of characters from the movie. There’s a recipe for Maude’s Meatloaf, Walter Jewish Penicillin (Chicken Soup) Dude’s Cowboy Chili, the perfect White Russian Cocktail, and more.
We just Love this book and it’s many tasty recipes that we’re sure all Achievers (Fans of The Dude) will Abide by. The recipes are geared to be easy to make, they are economical (Dudes Unemployed), and of course tasty as can be.
So if your one of those Millions of Fans of The Dude and his movie, The Big Lebowski, or you no someone who is, Got Any Kahlua, The Big Lebowski Cookbook is a book for you.
Spaghetti is one of the most famous dishes of the Amalfi Coast. The dish comes from the town of Nerano on the coast of the Sorrento Peninsula just across from Capri. The dish was created by Maria Grazia at her trattoria in Nerano. The primary ingredient of the dish is Zucchini with Povola or Caciocavallo Cheese grated into the pasta. Many restaurants on the Amalfi Coast and Capri serve this dish, and most locals know how to make it, and cook it at home, especially if they happen to have a little garden growing Zucchini, Tomatoes, and other vegetables. It’s easy to make and soul satisfying. If you’ve been to the area you may have already eaten it, and so know you can make it back home. Enjoy.
Ingredients :
3 medium sized Zucchini, washed
4 tablespoons Olive Oil
1 tablespoon Butter
3 cloves Garlic, peeled and cut in half
¼ cup fresh Basil, washed and leaves torn in half
¾ cup of grated Caciocavallo Cheese
1 pound imported Italian Spaghetti
Sea Salt and ground Black Pepper
Slice the Zucchini into ⅛” rounds.
Fill a large pot ¾ full of water, with 2 tablespoons salt and bring to the boil.
Place the Olive Oil in a large frying pan, and turn heat to a medium flame. Add the Zucchini and start to cool. Sprinkle the zucchini with about ½ teaspoon each of salt and Black Pepper. Add the butter and garlic and cook the zucchini for 4-5 minutes on medium heat.
Add about a ¼ of the pasta cooking water to the pan with the zucchini, turn the heat to low and cook for about 6 minutes on low heat. Stir the zucchini with a wooden spoon as it is cooking.
Put the spaghetti into the rapidly boiling water and cook according to the directions on the package and the spaghetti is al dente (slightly firm toi the bite) usually about 10-11 minutes.
After the zucchini has cooked for a total of about 11 minutes. Turn the heat off. add the Basil and stir. Taste 1 piece of zucchini for seasoning to see if you want to add any more salt or pepper.
When the spaghetti is cooked, turn the heat off and drain the spaghetti into a colander, reserving ¼ cup of the pasta cooking water in case you need to add to the sauce.
Return the spaghetti to the put that it cooked in. Add all zucchini and all the juices from the pan in the pot with the spaghetti and stir.
Add half of the grated Caciocavallo cheese and stir. The consistency should be just slightly loose. If it is too tight, add a little pasta cooking water and stir.
Plate the spaghetti on 4 plates, giving each person an even amount of zucchini. Drizzle a little olive oil over each plate and serve.
Note : It’s best to make the dish with Caciocavallo Cheese, but if you can’t find, a combination of half grated Pecorino and half of Parmigiano Reggiano is a good substitute, or just Parmigano or Pecorino on their own.
Note II : Once you know how to make Spaghetti Nerano, you can make little variations, simply by adding one other ingredient that marries well with the dish. A great addition to this dish is to make Spaghetti Nerano just as above, and to add 4 or 5 pieces of sauteed shrimp on to each plate. Just have the shrimp ready and cook them in a little olive oil, seasoned with salt & pepper, and cooked for about 2 minutes on each side. Turn the heat off and add 4 or 5 pieces of shrimp to the plate with the Spaghetti Nerano and enjoy.
Excerpted from POSITANO The AMALFI COAST COOKBOOK / TRAVEL GUIDE by Daniel Bellino Zwicke … November 2020
In Modern Comfort Food, Ina Garten shares 85 new recipes that will feed your deepest cravings. Many of these dishes are inspired by childhood favorites—but with the volume turned way up, such as Cheddar and Chutney Grilled Cheese sandwiches (the perfect match for Ina’s Creamy Tomato Bisque), Smashed Hamburgers with Caramelized Onions, and the crispiest hash browns that are actually made in a waffle iron!
There are few things more comforting than gathering for a meal with the ones you love, especially when dishes like Cheesy Chicken Enchiladas are at the center of the table. Old-fashioned crowd pleasers like Roasted Sausages, Peppers, and Onions are even more delicious and streamlined for quick cleanup. For dessert? You’ll find the best Boston Cream Pie, Banana Rum Trifle, and Black and White Cookies you’ll ever make. Home cooks can always count on Ina’s dependable, easy-to-follow instructions, with lots of side notes for cooking and entertaining—it’s like having Ina right there beside you, helping you all the way.
Mely Martinez
The MEXICAN HOME KITCHEN
The long-awaited, bestselling cookbook from Mely Martínez,The Mexican Home Kitchen compiles the traditional home-style dishes enjoyed every day in Mexican households, with influences from states like Tamaulipas, Nuevo León, Veracruz, Puebla, Estado de México, and Yucatán.
Illustrated with stunning photography, this book includes recipes for stews, soups, and side dishes, along with famous dishes like mole, enchiladas, picadillo, and milanesa, and is rounded out with delicious salsas, drinks, and desserts.
For Mely Martínez, Mexican cooking has always been about family, community, and tradition. Born and raised in Tampico, Mely started helping in the kitchen at a very young age, since she was the oldest daughter of eight children, and spent summers at her grandmother’s farm in the state of Veracruz, where part of the daily activities included helping grind the corn to make masa.
Mely started her popular blog, Mexico in My Kitchen, to share the recipes and memories of her home so that her son can someday recreate and share these dishes with his own family. In the meantime, it has become the go-to source for those looking for authentic home-style Mexican cooking.
“Come here kid, lem-me show you something.You never know when you’re gonna have to cook for 20 guys some day.” Pete Clemenza says to Michael Corleone (Al Pacino) in Francis Ford Coppola’s The Godfather. It’s one of the most famed movie scenes in history, and of great importance to Italian-Americans. Clemenza is making “Gravy” aka Sunday Sauce, the Supreme Dish of Italian-America, and the dish that brings Italian Families together each and every Sunday. Learn How to Make Clemenza’s Sunday Sauce, Meatballs, Pasta Fazool, Momma DiMaggio’s Gravy, Goodfellas Sauce, and all of the great favorites of The Italian American Table. Cook Sinatra’s Spaghetti & Meatballs, Italian Wedding Soup and more, and delight in the many stories and factual information written by Italian Food & Wine Writer Daniel Bellino Zwicke. This book is filled with Joy & Love, and you will get many years of both, reading, cooking and eating the dishes in SUNDAY SAUCE “When Italian-Americans Eat”.Do you Love Goodfellas, The Godfather, and Italian Food? Of course you do. Learn How to make Clemenza’s Brooklyn Mob War Sauce for 20 people some day. Remember that scene in Francis Ford Coppola, Mario Puzo classic Film Trilogy of the Corleone Family of Sicily and Brooklyn, New York. Recipes in Italian-American New York Author Daniel Bellino Zwicke’s Best Selling Cookbook (2 Years Amazon Kindle) SUNDAY SAUCE include; Frank Sinatra Sunday Sauce, Dolly Sinatra’s Spaghetti Meatballs, Joe DiMaggio ‘s mom’s Sunday Gravy, and Charlie Scorsese making Sauce in Prison in Martin Scorsese’s GOODFELLAS – starring; Robert DeNiro, Joe Pesce, and Ray Liotta making Veal & Peppers and Sunday Sauce. And by-the-way, Joe Pesci and Liotta are both Italians from New Jersey, so they know their stuff when it comes to Italian Food and all things Italian (Mafia speak and so-forth). .SUNDAY SAUCE, with SAUSAGE, MEATBALLS, BRACIOLE, and PASTA..
Editorial Reviews
Review … Great Recipes & Stories of Italian-America …. I didn’t know what to expect before I loaded this on to my Kindle and started reading. The premise of the novel is a set of Italian recipes with each one accompanied by a story. This is the first of its kind that I’ve ever read or even heard of, so I thought I’d give it a chance and wasn’t disappointed after finishing it a few days ago.Daniel does a great job of creating the recipes and making sure that each one feels authentic and taste wonderful. All of the stories with each recipe is also well done and does a great job of connecting the food to the story. It’s hard to figure out which one is more enjoyable. The story side or the recipe side of this novel, but I had to chose it would be the recipe side of the novel as the recipes are truly great and highlight Italian cuisine.If you’re looking for a great cook book to give you some great Italian dishes to try out all courses, with a few stories to read while your food is cooking, then this is definitely the book you’ve been looking for. As it does a splendid job of creating wonderful, quality meals..
Buy This One …
This is The Best Italian Cookbook Ever !
Authentic Italian Cooking … Many of the recipes are very close to those, my grandmother,who was from Sicily, made. These recipes are very good. My only critique is that the book could be edited better, but the recipes are very good. Buy the book if you want authentic Italian recipes.
From the Author “I’d like to thank everyone who has obtained anyone of my books and for your many kind words about some of the joys the recipes and stories within have pleased you. It’s truly an honor for me for each and every book that anyone obtains of mine and I thank each and everyone of you. A special thanks to those who have said Sunday Sauce is The Best Italian Cookbook Ever.”
Sincerely,Daniel.
In a 2 Year Period between 2014 to 2016 the Kindle Edition of SUNDAY SAUCE was # 1 BEST SELLER of ITALIAN COOKBOOKS on AMAZON KINDLE longer than any other cookbook.
For over fifty years, this New York Times bestseller has been the definitive cookbook on French cuisine for American readers. It deserves a place of honor in every kitchen. Featuring 524 delicious recipes and over 100 instructive illustrations to guide readers every step of the way, Mastering The Art of French Cooking offers something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine.
Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes—from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire.
The perfect gift for any follower of Julia Child—and any lover of French food. This boxed set brings together Mastering The Art of French Cooking, first published in 1961, and its sequel, Mastering the Art of French Cooking, Volume Two, published in 1970.
Volume One is the classic cookbook, in its entirety—524 recipes. “Anyone can cook in the French manner anywhere,” wrote Mesdames Beck, Bertholle, and Child, “with the right instruction.” And here is the book that, for nearly fifty years, has been teaching Americans how.
Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. The techniques learned in this beautiful book, with more than one hundred instructive illustrations, can be applied to recipes in all other French cookbooks, making them infinitely usable. In compiling the secrets of famous Cordon Bleu chefs, the authors produced a magnificent volume that continues to have a place of honor in American kitchens.
Volume Two is the sequel to the great cooking classic—with 257 additional recipes. Following the publication of the celebrated Volume One, Julia Child and Simone Beck continued to search out and sample new recipes among the classic dishes and regional specialties of France—cooking, conferring, tasting, revising, perfecting. Out of their discoveries they made, for Volume Two, a brilliant selection of precisely those recipes that not only add to the repertory but, above all, bring the reader to a new level of mastery of the art of French cooking.
You will find tried-and-true favorites like Banana Bread Cockaigne, Chocolate Chip Cookies, and Southern Corn Bread—all retested and faithfully improved—as well as new favorites like Chana Masala, Beef Rendang, Megan’s Seeded Olive Oil Granola, and Smoked Pork Shoulder. In addition to a thoroughly modernized vegetable chapter, there are many more vegan and vegetarian recipes, including Caramelized Tamarind Tempeh, Crispy Pan-Fried Tofu, Spicy Chickpea Soup, and Roasted Mushroom Burgers. Joy’s baking chapters now include gram weights for accuracy, along with a refreshed lineup of baked goods like Cannelés de Bordeaux, Rustic No-Knead Sourdough, Ciabatta, Chocolate-Walnut Babka, and Chicago-Style Deep-Dish Pizza, as well as gluten-free recipes for pizza dough and yeast breads.
A new chapter on streamlined cooking explains how to economize time, money, and ingredients and avoid waste. You will learn how to use a diverse array of ingredients, from amaranth to za’atar. New techniques include low-temperature and sous vide cooking, fermentation, and cooking with both traditional and electric pressure cookers. Barbecuing, smoking, and other outdoor cooking methods are covered in even greater detail.
This new edition of Joy is the perfect combination of classic recipes, new dishes, and indispensable reference information for today’s home cooks. Whether it is the only cookbook on your shelf or one of many, Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.
This groundbreaking new cookbook from chef, bestselling author, and TV star Marcus Samuelsson celebrates contemporary Black cooking.
It is long past time to recognize Black excellence in the culinary world the same way it has been celebrated in the worlds of music, sports, literature, film, and the arts. Black cooks and creators have led American culture forward with indelible contributions of artistry and ingenuity from the start, but Black authorship has been consistently erased from the story of American food. Now, in The Rise, chef, author, and television star Marcus Samuelsson gathers together an unforgettable feast of food, culture, and history to highlight the diverse deliciousness of Black cooking today. Driven by a desire to fight against bias, reclaim Black culinary traditions, and energize a new generation of cooks, Marcus shares his own journey alongside 150 recipes in honor of dozens of top chefs, writers, and activists—with stories exploring their creativity and influence. Black cooking has always been more than “soul food,” with flavors tracing to the African continent, to the Caribbean, all over the United States, and beyond. Featuring a mix of everyday food and celebration cooking, this book also includes an introduction to the pantry of the African diaspora. Recipes include a chilled corn and tomato soup in honor of chef Mashama Bailey, and grilled short ribs with a piri-piri marinade and saffron tapioca pudding in homage to authors Michael Twitty and Jessica Harris. Marcus serves up a crab curry with yams and mustard greens for Nyesha Arrington, and chef Edouardo Jordan is celebrated with a spiced catfish with pumpkin leche de tigre. A stunning work of breadth and beauty, The Rise is more than a cookbook. It’s the celebration of a movement.
AMERICA’S TEST KITCHEN
TWENTIETH ANNIVERSARY
TV SHOW COOKBOOK
A special collection of the very best 500 recipes from two decades of the America’s Test Kitchen TV show, plus all the recipes from the 20th season. Here are ATK’s greatest hits, the most inventive and rewarding project recipes, classics reimagined, must-have basics, international favorites, and all-star baking recipes.
The recipes selected for this commemorative edition celebrate the best and most remarkable accomplishments from 500 episodes of the longest-running cooking show on TV. The collection also shines a spotlight on the cast with fascinating commentary on the recipes from the team that brought them to life on TV. The book captures the personality of the show and provides a first-ever behind-the-scenes look at its beloved cast members along with special features that relay the collected expertise, wit, and wisdom of the team behind America’s most-trusted test kitchen.
JAMIE OLIVER
ULTIMATE VEG
“THIS COOKBOOK is GREAT ! WHETHER YOU’RE VEGETARIAN or NOT”
“YOU’LL LOVE THIS BOOK”
“GOTTA EAT OUR VEGGIES PEOPLE”
NEW YORK TIMES BESTSELLER
Jamie Oliver, one of the bestselling cookbook authors of all time, is back with brilliantly easy, delicious, and flavor-packed vegetable recipes. This edition has been adapted for the US market. It was originally published in the UK under the title Veg.
From simple suppers and family favorites, to weekend dishes for sharing with friends, this book is packed full of phenomenal food – pure and simple.
Whether it’s embracing a meat-free day or two each week, living a vegetarian lifestyle, or just wanting to try some brilliant new flavor combinations, this book ticks all the boxes.
Super-tasty, brilliantly simple, but inventive veg dishes include: · AMAZING VEGGIE CHILI, comforting black rice, zingy crunchy salsa and chili-rippled yogurt · GREENS MAC ‘N’ CHEESE with leek, broccoli & spinach and a toasted almond topping · VEGGIE PAD THAI, crispy fried eggs, special tamarind & tofu sauce and peanut sprinkle · SUPER SPINACH PANCAKES with avocado, tomato and cottage cheese · SUMMER TAGLIATELLE, basil & almond pesto, broken potatoes and delicate green veg
With chapters on Soups & Sandwiches, Brunch, Pies & Bakes, Curries & Stews, Salads, Burgers & Fritters, Pasta, Rice & Noodles, and Traybakes there’s something tasty for every occasion.
Sharing simple tips and tricks that will excite the taste buds, this book will give you the confidence to up your vegetable intake and widen your recipe repertoire, safe in the knowledge that it’ll taste utterly delicious. It will also leave you feeling full, satisfied and happy – and not missing meat from your plate.
MAGNOLIA TABLE
JoANNA GAINS
#1 New York Times Bestseller
Magnolia Table is infused with Joanna Gaines’ warmth and passion for all things family, prepared and served straight from the heart of her home, with recipes inspired by dozens of Gaines family favorites and classic comfort selections from the couple’s new Waco restaurant, Magnolia Table.
Jo believes there’s no better way to celebrate family and friendship than through the art of togetherness, celebrating tradition, and sharing a great meal. Magnolia Table includes 125 classic recipes—from breakfast, lunch, and dinner to small plates, snacks, and desserts—presenting a modern selection of American classics and personal family favorites. Complemented by her love for her garden, these dishes also incorporate homegrown, seasonal produce at the peak of its flavor. Inside Magnolia Table, you’ll find recipes the whole family will enjoy, such as:
Chicken Pot Pie, Chocolate Chip Cookies, Asparagus and Fontina Quiche
Brussels Sprouts with Crispy Bacon, Toasted Pecans, and Balsamic Reduction, Peach Caprese, Overnight French Toast, White Cheddar Bisque
Fried Chicken with Sticky Poppy Seed Jam, Lemon Pie, Mac and Cheese
The BOOK on PIE
Erin Jeanne McDowell
“EVERYTHING YOU NEED to BAKE PERFECT PIES”
Look no further than The Book on Pie for the only book on pie you’ll ever want or need.
Erin Jeanne McDowell, New York Times contributing baker extraordinaire and top food stylist, wrote the book on pie, a comprehensive handbook that distills all you’ll ever need to know for making perfect pies. The Book on Pie starts with the basics, including ways to mix pie dough for extra flaky crusts, storage and freezing, recipe size conversions, and expert tips for decorating and styling, before diving into the recipes for all the different kinds of pies: fruit, custard, cream, chiffon, cold set, savory, and mini. Find everything from classics like Apple Pie and Pumpkin Pie, to more inspired recipes like Birthday-Cake Pie and Caramel Pork Pie with Chile and Scallions. Erin also suggests recommended pie doughs and toppings with each recipe for infinitely customizable pies: Mix and match Pumpkin Spice Pie Dough and Dark Chocolate Drippy Glaze with the Pumpkin Pie, or sub in the Chive Compound-Butter Crust for the Croque Madame Pielets . . . the possibilities are endless. With helpful tips, photographic guides, and inspirations—pie-deas—it’s almost like having Erin in the kitchen baking pies with you.
PATI’S MEXICAN TABLE
The SECRETS of REAL MEXICAN HOME COOKING
The host of a highly popular PBS series, Pati’s Mexican Table, and a self-described “overloaded soccer mom with three kids and a powerful blender,” Pati Jinich has a mission. She’s out to prove that Mexican home cooking is quicker and far easier than most Americans think.
Her dishes are not blanketed with cheese, or heavy and fried, or based on complex sauces. Nor are they necessarily highly spicy. Surprising in their simplicity and freshness, they incorporate produce and grains. Most important, they fit perfectly into an everyday family cooking schedule and use just a handful of ingredients, most of which are already in your pantry. Many are homey specialties that Pati learned from her mother and grandmother, some are creative spins on classics, while others are not well known outside of Mexico.
Dishes like Chicken à la Trash (it’s delicious!), a one-pot meal that Pati gleaned from a Mexican restaurant cook; Mexican Meatballs with Mint and Chipotle; Sweet and Salty Salmon; and Mexican-Style Pasta can revitalize your daily repertoire. You’ll find plenty of vegetarian fare, from Classic Avocado Soup, to Divorced Eggs (with red and green salsa), to Oaxaca-Style Mushroom and Cheese Quesadillas.
Your friends and family will enjoy Tomato and Mozzarella Salad with Pickled Ancho Chile Vinaigrette; Crab Cakes with Jalapeño Aioli; and Chicken Tinga — (you can use rotisserie chicken), which makes a tasty filling for tortas and tostadas. Pati also shares exciting dishes for the holidays and other special occasions, including Mexican Thanksgiving Turkey with Chorizo, Pecan, Apple, and Corn Bread Stuffing; Spiral-Cut Beef Tenderloin; and Red Pozole (“a Mexican party in a bowl”), which she served on her wedding day. Desserts like Triple Orange Mexican Wedding Cookies, Scribble Cookies (sandwich cookies filled with chocolate), and little Apricot-Lime Glazed Mini Pound Cakes are sophisticated yet simple to make.
Yes, Go to Hell is what it amounts to. Restaurant workers are hurting. We’re not making enough to pay our Bills. Outside dining is not the answer, we need indoor dining in restaurants to start, “Now!” Governor Cuomo has the nerve to talk about ex-President Gerald Ford metaphorically telling New York to Go to Hell back in the 70s, and he is the Governor of New York and what he is doing to the restaurant workers of New York City, is basically the same. Mayor Bill deBlasio and Govenor ANdrew Cuomo, by not letting restaurants open for indoor dining (which is desperately Needed), Mayor deBlasio and Govenor Cuomo are metaphorically telling the hundreds of thousands of New York City Restaurant Workers to “Go to Hell,” the same as President Ford in The 70s, no difference. Will you guys (Cuomo & DeBlaaio) please “WAKE UP,” we need to go to Work. “We need to make Money. We need to Pay our Bills! Please!”
You’re supposed to be our Mayor and Help us, not Hurt Us, and that’s what you’re doing Mr. Mayor deBlasio. What’s wrong with you. You keep gloating about the outdoor seating like it’s the great saviour of the restaurant business and it’s Hundreds of Thousands of restaurant workers who depend on going to work, and making our meager livings, just to barely put a Roof Over Our Head and some food on the table and not a whole lot more. We are people of meager means, we are not even of the Middle Class which barely exist any more. We are of the lower class in terms of the money we make, but can you at least please let us do that. Please open indoor dining so we (I) can all get back to work, and make my regular paycheck that just barely pays the bills, but it does at least do that, and I can pay my rent and but food, “which I can not do now. I only get $433 a week Un-Employment, which bring me up to $900 short to pay my Rent and buy food for the week. Mr. Mayor and Governor Cuomo, you two guys are keeping me from making my living. Do you guys want to pay my Rent?”
I used to stand by Governor Cuomo but now I’m starting to get tired all this BS everyday, and they way he sort of acts like a Dictator. The Moronic thing that Cuomo and deBlasio say, their excuses are getting to be to much. “What the Hell is Wrong with you Two Guys. We want to go back to work. Can you get that through your Thick Skulls?
“Mayor deBlasio and Governor Cuomo, stop telling us to “Go to Hell,” open indoor dining in restaurants in NYC. We NEED to Go Back to Work Guys !!!!”
#deBlasioCuomoSayGOtoHELLtoNYCrestaurantWorkers
“Duhhhhh” ????
#deBlasioGOtoHELLtoNYCrestaurantWORKERS
CUOMO is Beginning to Sound Like a DICTATOR
#CuomoGOtoHELLtoNYCrestaurantWORKERS
“Hello Mr. Mayor and Mr Governor, This Is NOT The ANSWER” !!!!
