How to Use a Meat Cleaver PDF Download
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Author: Renee Graziano
Publisher: Penguin
ISBN: 110163863X
Category : Cooking
Languages : en
Pages : 295
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Book Description
Food this good should be illegal. "Mob Wives," VH1's wildly successful hit show, follows the lives of six women affiliated with the mob. Now, show creator and Executive Producer Jennifer Graziano, star Renee Graziano, and their restaurateur sister, Lana Graziano, reveal their best-kept secrets yet. The Grazianos invite you into their world but this time through the kitchen door, with this full color cookbook featuring 100 of their favorite and most-coveted family recipes. From Lana's famous meatballs to Sunday Gravy to Lobster Arriagiatta, the secret recipes are on the table. Plus, the book is spiced throughout with personal never-before-told stories that will let you get to know the most famous real mob family a little better. Experience the Grazianos' lives from inside their kitchen where food and family are never far apart. Funny, outrageous, sentimental, and always authentic, the Grazianos leave you with the skills to talk the talk, cook pasta like there's no tomorrow, stir up a mean marinara—and use that meat cleaver to back it up.
Author: Renee Graziano
Publisher: Penguin
ISBN: 110163863X
Category : Cooking
Languages : en
Pages : 295
Get Book Here
Book Description
Food this good should be illegal. "Mob Wives," VH1's wildly successful hit show, follows the lives of six women affiliated with the mob. Now, show creator and Executive Producer Jennifer Graziano, star Renee Graziano, and their restaurateur sister, Lana Graziano, reveal their best-kept secrets yet. The Grazianos invite you into their world but this time through the kitchen door, with this full color cookbook featuring 100 of their favorite and most-coveted family recipes. From Lana's famous meatballs to Sunday Gravy to Lobster Arriagiatta, the secret recipes are on the table. Plus, the book is spiced throughout with personal never-before-told stories that will let you get to know the most famous real mob family a little better. Experience the Grazianos' lives from inside their kitchen where food and family are never far apart. Funny, outrageous, sentimental, and always authentic, the Grazianos leave you with the skills to talk the talk, cook pasta like there's no tomorrow, stir up a mean marinara—and use that meat cleaver to back it up.
Author: Renee Graziano
Publisher: Penguin
ISBN: 0698171233
Category : Cooking
Languages : en
Pages : 299
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Book Description
DELUXE EDITION: An Offer from the Graziano Sisters You Can’t Refuse Exclusive Video in this Edition Only: Recipe Demos and Behind-the-Scenes Kitchen Cut-Ups Food this good should be illegal. "Mob Wives," VH1's wildly successful hit show, follows the lives of six women affiliated with the mob. Now, show creator and Executive Producer Jennifer Graziano, star Renee Graziano, and their restaurateur sister, Lana Graziano, reveal their best-kept secrets yet. The Grazianos invite you into their world but this time through the kitchen door, with this full color cookbook featuring 100 of their favorite and most-coveted family recipes. From Lana's famous meatballs to Sunday Gravy to Lobster Arriagiatta, the secret recipes are on the table. Plus, the book is spiced throughout with personal never-before-told stories that will let you get to know the most famous real mob family a little better. Experience the Grazianos' lives from inside their kitchen where food and family are never far apart. Funny, outrageous, sentimental, and always authentic, the Grazianos leave you with the skills to talk the talk, cook pasta like there's no tomorrow, stir up a mean marinara—and use that meat cleaver to back it up. Jennifer Graziano is the creator and Executive Producer of the hit VH-1 show "Mob Wives," as well as its spinoffs "Big Ang", "Miami Monkey", and "Mob Wives Chicago". Renee Graziano is the star of "Mob Wives." She’s been the subject of feature articles in People, US Weekly, and OK!, and appeared on The View, Good Morning America, Extra, and many more. Lana Graziano is the oldest of the Graziano clan and has owned and successfully operated several restaurants and is working towards her own cooking show. Lana, Renee, and Jennifer are the daughters of Anthony Graziano. Together this is their first book, which joins their collective brands Mob Wives, Mob Candy, Grazie Wines, and Graziano Macaroni Company, their shared family food line.
Author: Christopher Kimball
Publisher: Voracious
ISBN: 0316705977
Category : Cooking
Languages : en
Pages : 962
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Book Description
IACP AWARD WINNER FOR BEST GENERAL COOKBOOK Move vegetables into the center of your plate from the realm of sides and salads with this vegetable-cooking bible of more than 250 full-flavor recipes, from James Beard and IACP award winner Christopher Kimball's Milk Street. Chili-spiked carrots. Skillet-charred Brussels sprouts. Mashed potatoes brightened with harissa and pistachios. These are just three ways to put vegetables in the center of your plate. Here in the U.S., meat is cheap and has been in the center of the plate for centuries. The rest of the world, however, knows how to approach vegetables, grains and beans not only with respect but with a fresh, lively approach, one that transforms the ordinary into the extraordinary. To get a vegetable education, we traveled to Athens to learn how winter vegetable stews could taste light and bright, not hearty and heavy. In Cairo, we tasted eggplant and potatoes that punched up flavor with bold pops of texture from whole spices. And in Puglia, Italy, we had a revelatory bite of zucchini enriched by ricotta cheese and lemon. This is a world of high-heat roasts, unctuous braises, drizzles of honey, and stir-fries aromatic with ginger and garlic. And with 250 recipes, the possibilities are nearly endless: A simple head of cauliflower can become Cauliflower Shawarma, Sichuan Dry-Fried Cauliflower, or Curried Cauliflower Rice with Peas and Cashews Humble cabbage travels the world to become Butter-Roasted Cabbage with Citrus, Hazelnuts and Mustard; Hot and Sour Stir-Fried Cabbage; and Thai-Style Coleslaw with Mint and Cilantro Mushrooms are transformed into Stir-Fried Mushrooms with Asparagus and Lemon Grass or Miso Soup with Mixed Vegetables and Tofu and greens get the Milk Street treatment in dishes like Pozole with Collard Greens; Hot Oil-Flashed Chard with Ginger, Scallions and Chili; and Persian-Style Swiss Chard and Herb Omelet It’s never too late to get your vegetable PhD.
Author: Tim Anderson
Publisher: Clarkson Potter
ISBN: 0553459856
Category : Cooking
Languages : en
Pages : 258
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Book Description
Ramen, gyoza, fried chicken, udon, pork belly buns, and other boldly flavored, stick-to-your ribs dishes comprise Southern Japanese soul food. The antidote to typical refined restaurant fare, this hearty comfort food has become popular in the US as street food and in ramen bars. In a unique package that includes a cool exposed binding, Nanban brings home cooks the best of these crave-inducing treats. From pungent kimchi to three types of Japanese fried chicken, and with a primer on Japanese ingredients and substitutions, Nanban is the perfect cookbook for any lover of Asian food.
Author: Jesse Griffiths
Publisher:
ISBN: 9780578880600
Category :
Languages : en
Pages :
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Book Description
The Hog Book: a Chef's Guide to Hunting, Butchering and Cooking Wild Pigs walks new and seasoned hunters and wild food aficionados through the winding - and often misunderstood- path of hunting, processing, butchering and cooking feral hogs. From history and distribution to curing and packaging, this complete guide delves into every aspect of utilizing this invasive species as a delicious food source. Designed for beginners or advanced cooks, The Hog Book contains over 100 recipes from whole hog cookery to sausage to offal. Author Jesse Griffiths is a dedicated hog hunter and consumer, again working in partnership with lauded photographer Jody Horton after the success of their first collaboration, Afield.
Author: J. Kenji López-Alt
Publisher: W. W. Norton & Company
ISBN: 0393249867
Category : Cooking
Languages : en
Pages : 1768
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Book Description
Over 1 Million Copies Sold A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
Author: Timothy Ferriss
Publisher: Houghton Mifflin Harcourt
ISBN: 0547884591
Category : Cooking
Languages : en
Pages : 677
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Book Description
Building upon Timothy Ferriss's internationally successful "4-hour" franchise, The 4-Hour Chef transforms the way we cook, eat, and learn. Featuring recipes and cooking tricks from world-renowned chefs, and interspersed with the radically counterintuitive advice Ferriss's fans have come to expect, The 4-Hour Chef is a practical but unusual guide to mastering food and cooking, whether you are a seasoned pro or a blank-slate novice.
Author: Cara Nicoletti
Publisher: Little, Brown
ISBN: 0316242985
Category : Cooking
Languages : en
Pages : 269
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Book Description
An Irresistible Literary Feast Stories and recipes inspired by the world's great books As a young bookworm reading in her grandfather's butcher shop, Cara Nicoletti saw how books and food bring people to life. Now a butcher, cook, and talented writer, she serves up stories and recipes inspired by beloved books and the food that gives their characters depth and personality. From the breakfast sausage in Laura Ingalls Wilder's Little House in the Big Woods to chocolate cupcakes with peppermint buttercream from Jonathan Franzen's The Corrections, these books and the tasty treats in them put her on the road to happiness. Cooking through the books that changed her life, Nicoletti shares fifty recipes, including: The perfect soft-boiled egg in Jane Austen's Emma Grilled peaches with homemade ricotta in tribute to Joan Didion's Goodbye to All That New England clam chowder inspired by Herman Melville's Moby-Dick Fava bean and chicken liver mousse crostini (with a nice Chianti) after Thomas Harris's The Silence of the Lambs Brown butter crv?pes from Gillian Flynn's Gone Girl Beautifully illustrated, clever, and full of heart, Voracious will satisfy anyone who loves a fantastic meal with family and friends-or curling up with a great novel for dessert.
Author: Julie Powell
Publisher: Little, Brown
ISBN: 0316054488
Category : Biography & Autobiography
Languages : en
Pages : 232
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Book Description
Julie Powell thought cooking her way through Julia Child's Mastering the Art of French Cooking was the craziest thing she'd ever do -- until she embarked on the voyage recounted in her memoir, Cleaving. Her marriage challenged by an insane, irresistible love affair, Julie decides to leave town and immerse herself in a new obsession: butchery. She finds her way to Fleischer's, a butcher shop where she buries herself in the details of food. She learns how to break down a side of beef and French a rack of ribs -- tough physical work that only sometimes distracts her from thoughts of afternoon trysts. The camaraderie at Fleischer's leads Julie to search out fellow butchers around the world -- from South America to Europe to Africa. At the end of her odyssey, she has learned a new art and perhaps even mastered her unruly heart.
Author: Jennifer Cornbleet
Publisher: Book Publishing Company
ISBN: 1570679347
Category : Cooking
Languages : en
Pages : 605
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Book Description
All-new Revised Edition of Jennifer's best-selling classic. Getting 5 servings of fruits and vegetables a day has never been so delicious and easy. Well-known Bay Area cooking instructor, Jennifer Cornbleet, shares her favorite no-cook recipes in quantities ideal for one or two people. With essential time-saving tips and techniques, plus Jennifer's clear instructions, you don't have to toil in the kitchen in order to enjoy nutritious, delicious raw food. * Choose from over 100 foolproof recipes, along with lunch and dinner menu plans. * Enjoy easy recipes that call for common ingredients and basic equipment. * Learn how to avoid health-busters like white sugar, white flour, and trans-fats. * Convert traditional recipes into nutritious treats made from all-natural ingredients. In the Revised Edition: * More than 50 additional recipes. * New chapters on Green Smoothies and Raw On the Go. * Expanded sections on Advance Preparation and Easy Snacks. * Calorie and nutritional information with each recipe.
