By John LaFemina
A hilariously humorous cookbook–cum–how–I–did–it memoir via the chef/restaurateur who created New York's astounding Ápizz restaurant.
At the age of thirty–seven, John LaFemina left a profitable profession as a jeweler to turn into a chef. rather than going again to varsity, or getting on–the–job education, he did it the tough means: he got the eating place after which taught himself to cook.
Today he owns of latest York's nice Italian restaurants–Ápizz and Peasant–and is among the city's most–talked–about cooks, incomes rave reports from lovers and critics. during this attractive cookbook, he not just stocks ratings of recipes, yet describes his existence as a Canarsie boy studying approximately meatballs and macaroni in his mother's kitchen–and finds how he drew on a life of Italian cooking, and his personal exertions and beautiful style to create his dream eating place from scratch.
LaFemina takes us step–by–step during the strategy of discovering the best position (and knowing what number meatballs you want to promote to pay the rent), designing a cafe, buying the entire priceless allows and licenses, and developing the menu. And this is often simply the 1st a part of working a cafe. He stocks his reviews in facing the general public and the click, unforeseen failures, and at last, basking within the glory of a favored restaurant.
Along together with his inspiring tale, John LaFemina additionally stocks a hundred mouthwatering recipes, including:
Lasagna with Braised Wild Boar
Veal, pork, and beef Meatballs with Ricotta Filling
Open Ravioli with Roasted Butternut Squash
Creamsicle Panna Cotta
Chocolate Banana Bread Pudding
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Extra info for A Man and His Meatballs
Cold-soaking takes longer because cold water works more slowly than hot water, but fewer vitamins are lost in cold water than in hot. To cold-soak, place the dried food in a bowl or plastic food-storage container, then add room-temperature or cold liquid just to cover, or as directed for individual foods; some require additional liquid. Stir the food, then cover the bowl or container and refrigerate overnight. The water used for rehydrating contains both flavor and nutrients and makes a great addition to soups, stews, or casseroles.
With well-designed models, you can dehydrate a full batch of food without rotating the trays, making them a good choice if you plan to run box-style dehydrator Equ ipme nt 39 the dehydrator overnight or when you’re away from the house. They are usually bulkier than stackable units and take up more countertop space. As noted, they hold only a set number of trays so the capacity can’t be expanded as it can with stackable dehydrators. Another point to consider is the rigidity of the trays; some are flimsy and can twist or bend when loaded with food, making it difficult to slide them into the dehydrator.
Many can’t be set at the low temperatures used for most dehydrating, so they cook the food rather than dehydrating it. The oven also needs to run for many hours, heating up the kitchen and preventing you from using it for other cooking (this applies to convection ovens, too). Finally, non-convection ovens lack a good method to circulate the air, which is critical to proper dehydrating. However, if you’re just getting started with dehydrating and want to try it without investing in new equipment, you can use your non-convection oven for foods that don’t require lengthy dehydrating times; the oven is also a good backup if the weather turns foul when you’re sun-drying.
A Man and His Meatballs by John LaFemina