Read about Venice Italy La TAVOLA by Bellino





La TAVOLA




La TAVOLA



You  can read about the magical city of Venice in a multitude of books both fiction and non-fiction. And this is quite a wonderful thing to do whether you have wandered the maze of alley-ways, Fondamentas (walk-ways along a Canal), portegos, Canals, over this Bridge or that, or not. If you've been to Venice, you read and it brings you back. If you've never been to La Serinisema and dream to be in the enchanted city one day, reading about Venice helps to fuel you cherished dreams, and Venice is if anything a "Dream City" filled with enchantment at every turn.
La Tavola by Italian-American New Yorker Daniel Bellino-Zwicke is not about Venice per say, but Venice is in there, as is New York, a most Italian City, Rome, Tuscany, Chianti Classic, Garda, The Amalfi Coast, Sicily. La Tavola is a wonderful book that is so much. It's Italy, it's Italian-America. It's Italian-American New York. It's Wonderful.
La Tavola is manily about Italian-American New Yorkers and their adventures of kitchen and Table "La Tavola." La Tavola is of food, Italian and Italian-American food. It is of Italy, the people, the food, the places (Venice, Rome, Vineyears, Churches, Salumerias, Market The Rialto and more ..), vineyards, Wine Estates, islands, everything. Italy is never ending. The author Daniel Bellino in telling a story of Italian-America, Italian Americans and Itlian New Yorkers, tells a story of Italian American Food, which is Italian-Food with variations here and there. La Tavola tells a stories of Italian-Americans and their food, the ways of cooking and "all that is tied together with it." Italian American Food, people and the rituals starts in Italy and cross the Atlantic Ocean to America. Italian American immigrants keep most of their ways. But it's impossible for everything to be exactly the same. Different geographic locations have their influences. This is how Italian-American Cuisine came to be. It's Italian Cuisine with slight modifications here and there.
Yes there is quite  a lot in la Tavola. It is of food, Italian Food and of people, Italian and Italian-American like the great Frank Sinatra who is woven into the stories. As is Venice, the enchanted city on the Adriatic. Venice is in there and is within a wonderful chapter on Italian Wine.
La Tavola? It's got Sunday Sauce, Meatballs, Braciole, Veal Parms, New York, Salumerias, pork Stores, Italian Restaurants and Caffes, Italian Wine, Rome, Venice, and SInatra. "It's all in there."










"SOPHIA & JAYNE"

SOPHIA LOREN

with JAYNE MANSFIELD

ROMANOFF'S

HOLLYWOOD  1957

Famous Photo

"GET YOURS TODAY"











Venice Venetian Art

 

 




VENEZIA is VENICE

FINE ART on CANVAS

GONDOLAS in The MOLO

With SANTA MARIA MAGGIORE in BACKGROUND






VENETIAN GONDOLAS


FOr HOME or OFFICE









DRESS UP YOUR WALLS


FINE ART PRINT on CANVAS

by Bellino







POSITANO The AMALFI COAST

COOKBOOK / TRAVEL GUIDE






Italian Christmas 2021



Mangia Italia





The FEAST of The 7 FISH

My Aunt Helen used to make the famous Italian Christmas Eve Dinner, “The Feast of 7 Fishes,” The 7 Fish of the Seven Sacraments. I know she made it because I used to hear her talking about it when I was a little kid. Although I shared many wonderful meals with my dear Aunt Helen, I never had the pleasure of having the famous Christmas Eve Dinner “La Vigilia” Feast of 7 FishFeast of 7 Fish with her. We always had Christmas Eve dinner with the immediate family and Aunt Helen had the Christmas Eve with her brother and sister and other family members. Aunt Helen was born in Salerno, Italy and was my Uncle Franks (1 of my Mother’s 3 brothers) better half. So for our Christmas Dinner my mother would make an Antipasto of Salami, Provolone, Peppers, and Olives, followed by Baked Ziti and a Baked Ham studded with cloves and Pineapple rings.
The first time I ever had the mystical dinner was about 12 years ago with my cousin Joe, his family and my girlfriend Duyen. We had been talking about this famous Italian Feast a few weeks previous, and were thinking of making it.  Joe told me he wanted to have  the Christmas  Eve  Meal of  The Feast of The 7  Fishes, known in Italy as  La Viglia (The Vigil) or “La Festa Dei Sette Pesci,” which is also known in Italian-America as The Feast of The 7 Fish, that signify the 7 Sacraments. Now, how’s all that for a mouthful?
This Dinner, La Vigilia originated in Southern Italy, especially in and around the environs of Napoli. The Feast of The 7 Fish is a Southern Italian tradition that does not exist in the rest of Italy, it is of the South. La Viglia, or “The Feast of the  Seven Fishes” as it isknown to Italian-Americans commemorates the waiting (Vigil) of the Baby Jesus to be Born at Midnight and the Seven Fish represent the Seven Sacraments of  the Roman Catholic Church. Some also that the Seven Fish might signify the 7 Days of Creation, or The Seven Deadly Sins, but most believe the 7 Fish pertain to the Seven Sacraments.
So Joe asked me if I wanted to make this festive and all important dinner, to perform the ceremony. He didn’t need to ask twice. I had never made it before and was dying to do so. For a long time I had yearned to partake  in  this celebrated old  Southern  Italian Ritual, and this was my  chance. Naturally I was excited, so was Joe.
The anticipation of the Great Feast to come was of happy expectations and excitement.
And what for the menu? I know Aunt Helen made Bacala, Shrimp Oreganata, Mussels, Baked Clams, Calamari, Octopus, and eel, all much Loved Southern Italian (especially Napoli and Sicily) Creatures of the Sea. We decided which fish we wanted and how  to  cook each one.  Much thought and planning went into the menu and its execution.  Joe wanted; Langoustines, Lobster, and Bacala. Alexandra asked if I would make Stuffed Calamari. We also decided on Shrimp Cocktail, Baked Clams Oreganata, and Cozze al Posillipo. The menu was set. Duyen helped me with the Calamari which we stuffed with Shrimp, parsley, breadcrumbs, and Peas. We braised the Calamari with tomato, White Wine, and herbs, and if I must say so myself, the Calamari came out superbly.  The Stuffed Calamari were a lot of work to make, but well worth the effort as they were a huge hit with all. The Macari boys, Joey, Edward, and Tommy, as well as sister Gabriella,  Alex, Duyen,  Jose  and Sergio from Barcelona were all in attendance.
The Mussels Posillipo were cooked with garlic, white wine, parsley, and tomato. The sauce is great to dip your bread into. This dish was one of my mother’s favorites back in the days when few Americans other than those  of Italian  origins ever ate these wonderful little bivalves. Now-a-days every-body does. As a young boy I remember my mother sending me to Bella Pizza in East Rutherford to get an order of them for her. She always gave me a few and I have Loved them ever since.
Joe helped me to cook the Langoustines. They are hard to find and I had to order a ten-pound box from Silvano in order to get them.  The best way to cook langoustines is to split them in half and sauté them on each side in olive oil with a little butter and garlic. We served the Langoustines the same way as Silvano does as we feel his recipe is the best and everybody loves them that way.  The Langoustines are served with a salad of thinly shaved fennel and celery dressed in olive oil and lemon with some split cherry tomatoes. Absolutely delicious!!!
The Lobsters we prepared the best way possible, the New England way, steamed and served simply with drawn butter and lemon wedges. There’s nothing better on Earth, well except for Sunday Sauce of course.
Well, that Christmas Eve Dinner The Feast of Seven Fishes was quite a wonderful experience. It was a huge success but quite a bit too much work and actually, too much food, everyone was kind of full already by the fifth fish. The following year we decided on incorporating the Seven Fish into three courses instead of seven separate  ones  as it’s just too much,  too much to eat and too much to cook, a lot of work, and who needs to  work that hard on Christmas.  It was a good decision. We still had 7 different fish, which is a must. Serving these 7 Fish in three courses was a good idea as it is much more manageable that way, both to cook and to eat.
On this Feast of The 7 Fish in “3 Courses” we decided to make the Stuffed Calamari, which I would not have  chosen again  because it  was  a lot of work, but it was Alex and Joe’s favorite and they said that it was a must. This was our Antipasto Course. 
Alexandra and her mom helped me,  so the amount of work was cut down and  divided into three, “A good thing.”
The stuffed calamari took care of two of the seven the shrimp that were stuffed into the squid.
The second course (Primi) of Linguine Frutti de Mare consumed four of the Seven Fish required for the meal.  It consisted of Mussels, Clams, Lobster, and Scallops cooked with garlic, oil, herbs, and just a touch of tomato.
The seventh and final fish was fresh Cod that I roasted and served with a sweet and sour onion sauce (Bacala Fresca Agro Dolce). Everybody went bananas for it especially cousin Joe who raved at each and every dish I put down.  It’s a pleasure cooking for Joe as his for eating and for the Italian American way of life, the food, the wine, the rituals. Joe truly Loves and savors the experience, so I always love to cook for him, Alexandra, their children, or just about anyone for who savors the experience so well. This goes the same for my cousin  Anthony Bellino his wife Debbie and  their three girls Chrissy, Danna, and Allison,  along  with all my close friends and family.
It makes cooking a joy rather than a chore. When cooking for family or friends, you give two of life’s great gifts,  a tasty  Home-Cooked meal combined with a little bit of Love.  Scratch that. “A whole lotta Love!”
If you don’t want to go so crazy, with 7 Fish as it’s quite an undertaking, you should try to do an odd numbers; 1, 3, 5, 7, 9, or 11. Three (3) is a Nice Number and Represents the Holy Trinity of The Father, Son, and Holy Ghost.
Buon Natale!


LEARN HOW to MAKE


The FEAST of The SEVEN FISHES

ITALIAN CHRISTMAS DINNER


"La VIGILIA"




In THE FEAST of THE 7 FISH

by Daniel Bellino "Z"









SOPHIA LOREN

And JAYNE MANSFIELD

ROMANOFF'S

HOLLYWOOD  1957










.

Best Meatloaf Recipe Ever

 

OLD FASHION MEATLOAF

BEST SELLING COOKBOOK AUTHOR

DANIEL BELLINO ZWICKE




DANNY'S FAMOUS

OLD FASHION MEATLOAF






OLD FASHIONED MEATLOAF


Nothing beats a good old meatloaf, and that’s exactly what we’ve got here, a good old fashion American Meatloaf, great for dinner one night and sandwiches the next day.



INGREDIENTS :


8-ounces of Button Mushrooms, washed roughly chop & sauté for 6 minute with the onions a & garlic …

1 medium Onion, peeled and diced fine

2 cloves Garlic, peeled and minced fine

1 ½  pounds fresh Ground Beef

1 Egg

½ cup Seasoned Bread Crumbs

¼ teaspoon Salt & ½ teaspoon Black Pepper

6 Tablespoons Tomato Ketchup

3 Tablespoons chopped Fresh Parsley (Optional)


GLAZE :


8 tablespoons Ketchup, 1 /12 Brown Sugar

1 tablespoon Dijon Mustard


After you cook the Mushrooms & onions, set aside and let cool completely, about 15 minutes.


Place all the remaining ingredients, not including ingredients for the glaze into a large mixing bowl. Mix all the ingredients thoroughly with your hands.

Pre-Heat your oven to 350 degrees.


Grease a Loaf Pan with vegetable oil or butter. Place ground beef mixture in loaf-pan and press meat down, then bang the loaf pan a couple times to prevent air spaces.


Mix the 8 tbs. Ketchup, Mustard and Brown Sugar together and brush over the top of the meatloaf.


Place the meatloaf in the oven and bake at 350 degrees for about 1 hour and 15 minutes. 


After about 1 ¼ hours, remove Meatloaf from oven and let cool on counter for about 15 minutes. Remove from pan.


Cut Meatloaf into 1 ½ to 2” slices and serve with potato, vegetable or salad.













AMERICA"S FAVORITE RECIPES OLD FASHION MEATLOAF

TACOS - BURRITOS

SOUPS

FRIED CHICKEN

BONE SUCKING BBQ SAUCE

HOW to COOK The PERFECT BURGER

And STEAK

And MORE ...





PS .... "It was one of TONY BOURDAIN'S Favorite Cookbooks





BEING TONY BOURDAIN T-SHIRT



"BEING TONY BOURDAIN"






.











Stanley Tucci NEGRONI Recipe in Book TASTE is All WRONG !

 




TASTE

"MY LIFE THROUGH FOOD"

Stanely Tucci





STANLEY TUCCI Does Not Know How to Make a Proper NEGRONI


Yes it's true. The person who has become popular for making Negroni Cocktails, more than anyone else in the history of mankind, does not even know how to make a proper Negroni. This is scariligous, and shows once again, how people jump on the Band Wagon, so to speak.

I was horrified when I was looking in Tucci's latest book and saw his recipe for the Negroni. In his recipe and instruction, Tucci cals for 50 milliliters of Gin, 25 millileters Campari, and 25 milliliters Sweet Vermouth with a slice of Orange. "oh my God, I can't beleive it, totally wrong Stanley. The proportions are totally wrong and would make a "Horrible Negroni, and one I'd never ever want to drink." and I've been drinking these bad boys Since 1985, a good 25 years before the Negroni Craze reached the American Shores.

How can you do it Stanley? Everyone who knows anything about a Negroni knows that you use equal parts of Campari, Gin, and Sweet Vermouth, and not and never ever twice as much Gin as Campari, you complete destroy the taste, by completely throwing the cocktail out of balance, a primary prerequisite to any good cocktail. How can you do it Stanley. Futhermore, it is beyond me that the press and general public have practicallymade Tucci the King of The Negroni, and the man doesn't know how to make one. This is horrifying ! Really Stanley? How can you do it. 

I've written extensively about the Negroni (in La Tavola), a good 10 years before the Negroni Craze even started. And as I've stated, I've been drinking these wonderful cocktails since the Summer of 1985, on my first trip to Italy.  My first Negroni? I remember it well. It was at the Caffe Giacosa (formerly Caffe Cassoni), in FLorence.  I went in and sat down. The waiter brought me a menu. I already knew what I wanted, as I had read of the Negroni in an Italian travel guide. I knew it was invented here, and that's what I was going to get. So when the waiter came back, I said, " Un Negroni pro favore." The waiter nodded and, replied, "Prego." A few minutes later he brought me my Negroni, with a few cocktail treats that they serve with cocktails in Italy. I took a sip. Yum, that's pretty good I thought. That was the first. The first of many hundreds to come. Way back then, very few Americans drank Negroni's. There were a few. The well traveled, but nothing like today. It really doesn't make me that happy that everyone and their grandmother drinks them these days. It sort of takes away from their specialness a bit. But what are you going to do" That's the way it is. They're still tasty and refreshing to me. Tasty and refreshing? Well yes. Just don't have Stanely Tucci make one for me. "Yuuk! Not very good. Not a Negrone (the way Stanely makes them). 

Sorry Stanley, but you got it all wrong.





... Daniel Bellino "Z" ....





THIS is The NEGRONI Recipe (Above) in STANLEY TUCCI'S Book "TASTE"

IT'S ALL WRONG !!!

If YOU WANT a PROPER NEGRONI ? "Do NOT MAKE the Above TUCCI NEGRONI Recipe"

Instead, For a PROPER NEGRONI, "MAKE Your NEGRONEI with The RECIPE Below"

"BASTA" !!!






HOW to MAKE a PROPER NEGRONI

1 ounce Campari
1 ounce Sweet Vermouth
1 ounce Gin

ICE

1 fresh slice of Orange

Preparation :

Fill a rock glass with ice.

Add the Campari, Sweet Vermouth, and Gin. 

Stir.

Add a slice of Orange, and serve.


NOTE :  You can change the proportions a little. Just don't change them up too much, or you will throw the cocktail out of balance, and it will not taste like a Negroni, defeating the whole purpose of making the drink, as is the case with Mr. Tucci's recipe. "It's all wrong. Way too much Gin."

If you wanted to stick around the prescribe recipe of equal parts of Campari, Sweet Vermouth, and Gin, to make a proper Negroni, you can put in just a little less Gin, but not too much less, or you'll change the make-up too much.

Also, it is very acceptable to add a plash of Club Sod on top. Just not too much. Make sure it is just a small splash.

Bitters : Campari

Sweet Vermouth Brands : Cinzano, Marini & Rossi, Antica Carpano.

GIN :  Any London Dry Gin. Most popular brands include : Beefeater, Bombay, Gordon's, Tanqueray, and Hendrick's.


Final Note : Negroni's can be made straight-up, or on the rocks, however, 95% of the time, they are                         served on the rocks. 







NEGRONI






POSITANO The AMALFI COAST

COOKBOOK / TRAVEL GUIDE

















Christmas Gifts 2021 Cookbooks Coffee Mugs

 

 

GIVE a COFFEE GIFT for CHRISTMAS THIS YEAR


LIMITED EDITION COFFEE MUGS by Bellino




"CASABLANCA"

The GREATEST MOVIE of ALL-TIME

HUMPHREY BORGART / INGRID BERGMAN












GIVE SOMEONE a LONG LASTING CHRISTMAS GIFT

A GIFT THEY'LL USE EVERYDAY









"I LOVE COFFE" !!!












10 Best Cookbooks 2021

 


The 10 BEST COOKBOOKS of 2021

 




POSITANO The AMALFI COAST

COOKBOOK / TRAVEL GUIDE





 
 
Selelena Gomez
 
"SELENA is COOKING"  !!!
 
EVERYONE IS !
 
NEED SOME NEW IDEAS? RECIPES? A NEW COOKBOOK?



HERE are THE 10 BEST For The FALL and WINTER of 2020 / 2021

 
GREAT COOKBOOKS on AMAZON.com
 
 
ENJOY !!!
 
 
 
 
 
 
Ina Garten's New One
 
MODERN COMFORT FOOD
 
 
 
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 stewssoups, and side dishes, along with famous dishes like moleenchiladaspicadillo, and milanesa, and is rounded out with delicious salsasdrinks, 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.
 
 
 
GREAT ITALIAN !
 
EVERYONE'S FAVORITE 
 
FROM BESTSELLING AUTHOR 
 
DANIEL BELLINO ZWICKE

 
 
 
SUNDAY SAUCE 
 
WHEN ITALIAN-AMERICANS COOK
 
 
Get Sunday Sauce on Amazon.com
 
 
 
"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.
 
 
 
Get SUNDAY SAUCE on AMAZON.com
 
 
 
 
 
 
 
 
MASTERING The ART of FRENCH COOKING
 
by JULIA CHILD
 
"A TRUE CLASSIC"
 
 
 
 
 
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.
 
 
 
 
 
MASTERING THE ART Of FRENCH COOKING
 
2 VOLUME SET - Volume 1 Volume 2
 
 
"It MAKES a GREAT GIFT"
 
by JULIA CHILD
 
 
 
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.
...........
 
 
 
"ANOTHER TRUE CLASSIC"
 
The JOY of COOKING
 
"IT'S GOT EVERYTHING"
 
One of The MOST COMPLETE COOKBOOKS EVER WRITTEN
 
 
 
 
 
 
The JOY of COOKING
 
by IRMA ROMBAUER
 
 
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.
 
 
Get  The JOY of COOKING on Amazon.com
 
 
 
 

 


POSITANO The AMALFI COAST

COOKBOOK / TRAVEL GUIDE




Positano The Amalfi Coast Cookbook - Travel Guide is like no other book that has been written on Positano, Naples, and the Amalfi Coast. It’s not just a travel guide. It’s a cookbook / travel guide with essays qne delightful stories of Positano, Capri, and the Amalfi Coast of Italy. The book is designed to educate, inform, and inspire the preparation of your trip to Positano, or anywhere on the Amalfi Coast and its surrounding area, an area that has unmatched beauty anywhere in the world, and one of the primary reasons that millions see a trip to Positano and the Amalfi Coast as the ultimate dream vacation and romantic local for the ultimate Honeymoon or the vacation of a lifetime. It’s also a book that makes you drea, and of dreams that come true.Bestselling Italian Cookbook Author Daniel Bellino Zwicke has crafted this book with stories, recipes, advice, and information on how to prepare for the most memorable vacation trip of your life, whether this is the 1st, second, third, or your tenth time going to this The Divine Coast of Amalfi, Capri, or Napoli. Daniel is no newcomer to the area. He made his first trip to Positano, Capri, and the Amalfi Coast of Italy way back in the Summer of 1985, and has been returning ever since. He has gained a wealth of knowledge of Naples, Capri, and The Amalfi Coast, of which he imparts his wisdom to the readers of this book through the travel guide information, and delightful stories that entertain, inform, and inspire. And as Daniel is a bestselling Italian Cookbook author he has included over 100 regional recipes of Naples, Positano, Sorrento, and the Amalfi Coast. The recipes that he’s gathered (written down) over 35 years, and has put down on paper within the walls of this book, in order for the reader to recreate their most cherished memories of dishes they’ve eaten in Naples, on Capri, at Da Vincenzo, Chez Black, or La Cambusa in Positano. Would you like to recreate that charming seafood lunch in the small fishing village of Cetara? You can. You will be able to cook the favorite dish you had on the coast, in Naples, on Capri. The recipes will educate you on the food of the region, nourish you and help you to relive those special memories back home.So if you’re looking to plan a trip to the Amalfi Coast, cook the food when you’re back home, and to be inspired by the food, the restaurants, hotels, Ancient Roman Ruins, the natural beauty, and warmth of the Italian people, this just might be the book for you. We hope that it is, and would love to tag along on your Special Journey, whether it’s in Positano, Capri, Sorrento, or anywhere in this stunningly beautiful area. “Adiamo” !!!

Note : There are no pictures in this book, just stories, recipes, and a wealth of information. But if you want Beautiful Pictures of Positano & The Amalfi Coast? 

We have created a Companion Website for this Book with Hundreds of Beautiful Pictures of Positano, Capri, and the Amalfi Coast @ Positano-Amalfi-Coast.com … 

Just Google “Positano Amalfi Coast 

Daniel Bellino”Bio - Daniel Bellino Zwicke is the Bestselling author of 8 books. He has been a restaurant and Italian Wine Professional in New York for more than 35 years, and has been traveling back and forth to Italy just as long. His book Sunday Sauce was the # 1 Best Selling Italian Cookbook (on Amazon Kindle) for more than two years (also in Paperback). Along with being the Wine Director at Barbetta (NYC) and Maitre’d at Da Silvano (NYC), Daniel created America’s 1st ever Venetian Wine Bar “Bar Cichetti” in 1997, where he was the Chef, Wine Director, and managing partner. Daniel lives and writes in Greenwich Village, New York, NY, and is currently working on several new projects.




 
 
 
 
 
 
 
 
Marcus Samuuelsson
 
The RISE
 
 
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.








.