People are Cooking Through Covid Pandemic / Buying New Cookbooks

SUNDAY SAUCE 

WHEN ITALIAN-AMERICANS COOK

PEOPLE LOVE SUNDAY SAUCE

by DANIEL BELLINO ZWICKE

"WHO DOESN'T LOVE ITALIAN" ?

IT'S EVERYONE'S FAVORITE

And with TASTY EASY to FOLLOW RECIPES

SUNDAY SAUCE has been FLYING OFF The SHELVES

AMAZON.com

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The coronavirus pandemic has us stuck at home and looking for a way to cope.

For many people, it's cooking.

"I think there is a silver lining to be found in all of this, and it might be found in the kitchen," said Stacy Deasy, an American living in Wicklow, Ireland.

The proof is all over social media, with mouthwatering dishes being posted to Instagram, Twitter and Facebook with hashtags such as #coronaviruscooking.

Deasy recently posted a picture of her chicken and dumplings to the NYT Cooking Community group that she's a part of on Facebook.

"Food is comforting. Food is energy. Food can be healing. Those are important things right now more than ever," she said.

Los Angeles resident Erik Dahlgren has had to work from home during the pandemic. But armed with a 25-pound bag of flour, he's been experimenting with bread-making. He recently put a photo of freshly baked sourdough to his Instagram account.

"I need something to keep me busy, and baking always gives me a sense of accomplishment and pride," he said. "Those are the kinds of things I need to get me through these lonely times we are all experiencing."

Brenda McNicol had to cancel her 60th birthday party because of social-distancing measures in Edmonton, Alberta. But she still baked a cake for a virtual cocktail party, which she hosted on a video-conferencing app.

"I think food can serve as a vessel to bring people together, even when we can't actually be around each other," said Steve Roybal of Santa Rosa, California.

BOOKS by BESTSELLING COOKBOOK AUTHOR DANIEL BELLINO

Are FLYING OFF THE at MACARI VINEYARDS

And on-line at AMAZON.com

SUNDAY SAUCE  - "When Italian-Americans Cook"

A lot of people are really taking to cooking (1st time or whatever) since this horrible Pandemic started. Everyone has to eat, so why not cook fresh, tasty food, on your own, that you don't have to worry about who touched it or what not, "Keep Safe."

Anyway, everyone #Loves #ItalianFood and many people #LOVE my book SUNDAY SAUCE that is not only filled with Recipes for the best and most beloved Italian Dishes, I have written delightful little stories (true - non fiction) to go along with the recipes. I've been a Chef for more that 30 years, and I have written recipes that are easy to follow and execute. Many people have just gotten into cooking for the first time as a result of the current situation in America and all around the World. And others who had already known how to cook, are looking for new recipes and want to improve their culinary skills and increase the size of their repertoire. As a result, cookbook sales are booming. As for myself, my sales have increased over the same time period last year, but enough about all that.

All you need to know is that Sunday Sauce, and some of my other books like GOT ANY KAHLUA? aka The Big Lebowski  Cookbook are quite delightful, if I must say so myself; Great RECIPES and wonderful little antidotes and stories of the food and people within.

Thank You All,

Have a Wonderful Day, and Be Safe,

Daniel 

PS ... "Always Mangia Bene!"

Basta

If You Love Food

And you LOVE The BIG LEBOWSKI ?

YOU'RE GONNA LOVE "GOT ANY KAHLUA" ?

aka The BIG LEBOWSKI COOKBOOK

It's Got GREAT RECIPES and STORIES of The DUDE

AVAILABLE on AMAZON.com 

"ABIDE in IT" 

SUNDAY SAUCE

MOST BELOVED ITALIAN RECIPES

AMAZON.com

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Memories of Italian Food

MANGIA ITALIANO

MEMORIES of ITALIAN FOOD

STORIES and RECIPES

MANGIA ITALIANO ! You Know What It Means?Yes! "EAT ITALIAN" !!! Everyone LOVES ITALIAN FOOD ! Right? Well Take This "MAGICAL JOURNEY" A Journey To The World of ITALIAN FOOD of "Mother Italy" and The ITALIAN-AMERICAN COMMUNITY. Take it with BEST SELLING Author Daniel Bellino Zwicke and his DELIGHTFUL STORIES of ITALIAN FOOD, of ITALY, and the Italian-American Culture in all its most Wonderful Glory, "THAT'S ITALIAN" MEMORIES in ITALIAN FOOD, RECIPES and more ... "COME TAKE THIS WONDERFUL JOURNEY With US"Mangia Italiano, Memories of Italian Food is a decades long journey of Best Selling Italian Cookbook Author Daniel Bellino "Z" and his lifelong experiences and love of Italian Food from the beginning of being weaned on Pastina, the first Pasta in a long life of eating Maccheroni (Pasta) as the staple food of his Italian-American family’s diet. Moving on to Spaghetti & Meatballs, Daniel's First Experience in eating White Truffles with Pasta, to dining out in local Italian Restaurants over the years, along with taking numerous cultural and culinary journeys to the Mother Country, Italy. The author traveled to: Rome, Venice, Tuscany, Napoli, The Amalfi Coast, Verona, Sicily, and the whole of the Italian peninsula and its many lovely islands. He ate, he learned, he lived the Italian Life in all its many splendors. In Mangia Italiano the author recalls all his many experiences with Italian Food over the yeas, both in New York and Italy. Mangia Italiano is filled with Daniel’s delightful stories of a his remarkable journey into all of Italy's cherished Regional Cuisines, counting a multitude of ingredients turned into a variety of savory recipes. Among the mouthwatering dishes, are recipes for such items as: Sicilian Stuffed Artichokes, Mudica Steaks, Venetian Braised Duck, Italian Wedding Soup, Ragu Napoletana (Gravy), Umberto's Shrimp Sauce for Pasta, Nonna Bellino's Tomato Sauce, Pasta Rotta, Spaghetti Carbonara, Porchetta, Frank Sinatra's Egg Sandwich, Amalfitana Lemon Cake, and more. Mangia Italiano will "Inspire" you to your similar Italian Experiences as well and is a book that’s sure to bring you much JOY all through the years. Read the stories, cook these fine dishes and enjoy a splendid life, Italian Style!Author’s 

Bio: DANIEL BELLINO ZWICKE is the Best Selling Author of: La Tavola, The Ragu Bolognese Cookbook, Grandma Bellino's Cookbook, The Feast of The Seven Fish / ITALIAN CHRISTMAS, and SUNDAY SAUCE .. 

Daniel created BAR CICHETTI, America's First Ever Venetian Wine Bar (Bacaro)., he lives and writes in New York's Greenwich Village.BEST SELLING 

BOOKS : SUNDAY SAUCE, THE RAGU BOLOGNESE, COOKBOOK GRANDMA BELLINO'S ITALIAN COOKBOOKThe FEAST of The 7 FISH "ITALIAN CHRISTMAS"

GOT ANY KAHLUA ? aka The Big Lebowski CookbookMANGIA BENE TUTTI !!!

BASTA !!!

Author Daniel Bellino Zwicke

Amazon Author Page

VISIT Daniel-Bellino-Zwicke.com

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The Hemingway Burger - Hamburger Recipe

"PAPA HEMINGWAY"

Hemingway with Marlene Dietrich

Ernest Hemingway was a man, larger than life. He was the original foodie, eloquently writing about his 1920's Parisian culinary experiences in "A Movable Feast,"  He wrote of Brasserie Lipp, Cafe Select, and various Parisian Bistros and Cafes, and of eating Oyters, Cervalas, Bresse Chicken, and other culinary delights. When at home in Key West or at his home the

Finca Vigia, Havana, Cuba, besides eating plenty of fish that he caught with his fishing boat "Pilar, " always deep down the American Boy, Hemingway loved a good old fashion American Hamburger, every now and then. Yes Ernest Hemingway loved Burgers, and in a very specific way, with his own recipe he developed, and wanted it made just this way. Luckily he documented it, wrote down the recipes with his very precise instructions for all the world to see. So, if you are a fan of one of America's greatest writers, Nobel Prize Winner, "A Man's Man,"  besides trying a Hemingway Daiquiri and Cuban Mojito, you just gotta make yourself Hemingway's Hamburger. The recipe follows.

The HEMINGWAY HAMBURGER RECIPE

Ingredients :

1 pound fresh Ground Beef

2 cloves Garlic, peeled and minced fine

2 Scallions, chopped 

1 heaping teaspoon India Relish (Heinz's Sweet Relish)

2 tablespoons Capers, chopped

1 teaspoon Spice Islands Ground Sage

1/2 teaspoon Spice Islands Beau Monde Seasoning

1/2 teaspoon Mei Yen Powder, or 1/2 teaspoon of ground Black Pepper

1 large Egg, beaten

1/4 cup dry White Wine

Break up the meat with a fork and scatter the garlic, onion and dry seasonings over it, then mix them into the meat with a fork or your fingers. Let the bowl of meat sit out of the icebox for ten or fifteen minutes while you set the table and make the salad. Add the relish, capers, everything else including wine and let the meat sit, quietly marinating, for another ten minutes if possible. 

Now make four fat, juicy patties with your hands. The patties should be an inch thick, and soft in texture but not runny. 

Have the oil in your frying-pan hot but not smoking when you drop in the patties and then turn the heat down and fry the burgers about four minutes. 

Take the pan off the burner and turn the heat high again. 

Flip the burgers over, put the pan back on the hot fire, then after one minute, turn the heat down again and cook another three minutes. 

Both sides of the burgers should be crispy brown and the middle pink and juicy.

Place Burgers on your favorite Hamburger Bun, and serve with mustard, salt, pepper, and ketchup on the side.

Enjoy !

A HEMINGWAY HAMBURGER

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NOTE : If you can't find Beau Monde Spice, you will need to add a Pinch Each of all these ingredients : Salt, Onion Powder, Garlic Powder, Nutmeg, and Allspice, and a 1/4 teaspoon of Old Bay Spice.

In French Beau Monde means "Beautiful World, " and normally when used in a sentence in English, it refers to The Beautiful People. 

Mei Yen Powder consists of Salt, Sugar, and MSG.

As many people don't like to use MSG as it causes headaches for many people, the MSG can be omitted. It really doesn't matter if you sue Mei Yen powder, just make sure you put a 1/ teaspoon or a bit more of ground Black Pepper into your ground beef.

AMERICA'S FAVORITE RECIPES

How to COOK

BURGERS THE PERFECT STEAK

PRIZE WINNING CHILI

PORCHETTA

BLUE RIBBON MEATLOAF

SECRET RECIPE FRIED CHICKEN

And More ...

AMAZON.com

Better Than Thug Kitchen Cookbook

The BADASS COOKBOOK

COVID COOKING

The BADASS COOKING

Some Like it BETTER THAN The THUG KITCHEN COOKBOOK

MEAT EATERS and EVEN VEGETARIANS

"THERE'S SOMETHING FOR EVERYONE"

In The BADASS COOKBOOK

AMERICA'S FAVORITE and SECRET RECIPES

PRIZE WINNING CHILI - BONE SUCKING BBQ SAUCE

BURGERS - TACOS - BURRITOS

MEATLOAF - HOW to COOK PERFECT STEAK

BARBECUE CHICKEN and RIBS

SOUP RECIPES 

KFC SECRET RECIPE FRIED CHICKEN

VEGGIES and More ...

AMAZON.com 

So you want to cook like a Badass? Well not really a Badass, it's the recipes that are Badass. And in this case Badass is good, awesomely good. As Good as it gets. We've compiled all of America's Favorite Foods and Best Dishes, with things like; Badass BBQ Sauce & Ribs, The Best Potato Salad Ever, You'll Learn How to Cook The Perfect Steak, make Breakfast, Badass Fried Chicken and Much More. The Badass Cookbook is one of the greatest collections of Awesomely Badass Tasty as Can be Recipes ever assembled. The Thug Kitchen Cookbook ain't got nothing on us. Dam they're vegetarian? Which is fine, but if you really want to Cook Badass Food, that can Kick Any Thug Ass anywhere, then you're gonna want to get your self a copy of The Badass Cookbook. It's badder than Bad (which is Good) and the recipes within will Kick Thug Ass any day of the week. The Recipes are Badass Awesome, so you don't have to be a Badass to Cook them, the recipes already are Badass as Badass can be. Some of the recipes you'll find inside the Badass Cookbook are; The World's Best Potato Salad, KFC Knock-Off Secret Fried Chicken Recipe, New England Clam Bake, Cowboy Chili, The Bomber, The Badass Lobster Roll, Old Fashion Chicken Soup, Badass Porchetta, The Perfect BURGER, Burritos, Tacos ,Classic Beef Stew, How to Make a McRib, Badass Goulash, How to Cook The Perfect Steak, and much more ...  It's all in there and it's Awesome as Awesome can be, It's The Badass Cookbook and everyone has one ...

BETTER THAN The #ThugKitchen Cookbook

#ThugKitchenCookbook

#ThugCookbook 

The BIG LEBOWSKI COOKBOOK

GOT ANY KAHLUA ?

The COLLECTED RECIPES of The DUDE

ABIDE in IT !

AMAZON.com

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Pete Hamill on The Strand Bookstore

The STRAND BOOKSTORE

BROADWAY at East 12th Street

In the summer of 1957, home from a year in Mexico on the GI Bill, I found temporary lodging in paradise….

That is, in an apartment on Fourth Avenue and 11th Street in New York City, right there in Book Row. I shared the rent with a friend of a friend, a student who attended school a few blocks south at Cooper Union, and though we talked through many beery evenings about art, I was already on the way to becoming a writer. My university was Book Row. My personal classroom was called the Strand.

The bookstore was almost directly across the avenue, at 81 Fourth Avenue, flanked by the other bookstores, all of them visible from the front windows of the apartment where I was living. On days of rain or snow, I could vanish into its shelves and tables, examining the endless literary treasures. There I bought my first volume of poetry by William Butler Yeats, my first copy of Balzac’s Lost Illusions, and I found my way into Winesburg, Ohio, with Sherwood Anderson as my guide. I also found a copy of Hemingway’s parody of Anderson, The Torrents of Spring. All at prices I could afford on my job as an assistant in the art department of an advertising agency.

Then, in the late fall, I retreated to Brooklyn, to be closer to Pratt Institute where I was trying to sharpen my skills as a designer (and learned many other things). My journeys to Book Row and the Strand were restricted to Saturdays.

And then one Saturday in 1958, the Strand was gone. Someone had bought the properties on that east side of Fourth Avenue. The Strand’s $110-a-month lease was canceled, along with the leases of its immediate neighbors: the Arcadia, the Friendly, Louis Schueman, Wex’s. What the hell do we need with all these cheap books? The true god of New York, which is real estate, had prevailed.

For a while, I was forlorn. One thing that had vanished with the Strand and its neighbors was serendipity—that extraordinary sense of surprise and delight when you enter a bookstore in search of one book and discover another. You are looking for a copy of Irving Shulman’s  The Amboy Dukes and you leave with Emily Dickinson. Or both. You are desperate to find Malcolm Cowley’s Exile’s Return, to replace one you lost in the subway, and find a hardcover copy of Faulkner’s As I Lay Dying. Every time I enter a bookshop, I still feel the same way, filled with a sense of possibility. It’s like going to a dance when you’re 21.

But then came news that the Strand was not dead. It was moving to Broadway and 12th Street. In those days, when every New York block felt like a different hamlet (or shtetl), this felt oddly ominous. Many of us had already lived through the traumatic move in 1957 of the Brooklyn Dodgers and New York Giants to neighborhoods on the far side of the continent. Our unease was soon relieved: The Strand quickly flourished, rising four floors above street level, becoming a kind of vertical Book Row.

In June of 1960 I was given a tryout as a reporter at the New York Post. And the Strand again was there when I began to focus on all the great journalists who had preceded me. I was working nights at the Post, which gave me time to get to the Strand (particularly on payday) and move into a darker area of the store, to the left, where I could find A.J. Liebling and Joseph Mitchell, Heywood Broun and Westbrook Pegler, Martha Gellhorn and Damon Runyon, H.L. Mencken, Jimmy Cannon, I.F. Stone, W.C. Heinz, John Lardner, Paul Gallico, Rebecca West…the list seemed without end, and I learned from all of them.

At the Post I met Murray Kempton, whose column I loved. And in the Strand I found his marvelous 1955 book, Part of Our Time, and had him sign it for me. Then I started seeing him again, wander-ing the side aisles of the Strand. Lost in the possibilities that were boarding on the shelves. Another one of my unpaid teachers was Joe Wershba, also at the Post, later to become one of the founding producers of 60 Minutes. Joe was like me: He never entered a bookstore he didn’t like, but he liked the Strand most of all. When he suggested I read a book, old or new, I always did. I’ve lived long enough now to see my own books on those hallowed shelves. But when I left the Strand in those early days, I joined many others, not all of them writers, who rode home on the shoulders of giants.

Pete Hamill 

June 24, 1935  -  August 5, 2020

"We Lost a Truly Great One Today."

Pete Hamill

At his Favorite Watering Hole

The LIONS HEAD

Greenwich Village, New York

PETE HAMILL

"A DRINKING LIFE"

A MEMOIR

Two Great Newspapermen

The Two Greatest

Pete Hamill with Jimmy Breslin