By John LaFemina
A hilariously humorous cookbook–cum–how–I–did–it memoir through the chef/restaurateur who created New York's remarkable Ápizz restaurant.
At the age of thirty–seven, John LaFemina left a profitable occupation as a jeweler to turn into a chef. rather than going again to college, or getting on–the–job education, he did it the difficult method: he acquired the eating place after which taught himself to cook.
Today he owns of recent York's nice Italian restaurants–Ápizz and Peasant–and is without doubt one of the city's most–talked–about cooks, incomes rave reports from lovers and critics. during this stunning 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 labor and beautiful style to create his dream eating place from scratch.
LaFemina takes us step–by–step throughout the means of discovering the fitting place (and realizing what percentage meatballs you need to promote to pay the rent), designing a restaurant, paying for all of the useful allows and licenses, and growing the menu. And this can be simply the 1st a part of working a restaurant. He stocks his studies in facing the general public and the clicking, unforeseen failures, and eventually, basking within the glory of a favored restaurant.
Along along with his inspiring tale, John LaFemina additionally stocks a hundred mouthwatering recipes, including:
Lasagna with Braised Wild Boar
Veal, red meat, and beef Meatballs with Ricotta Filling
Open Ravioli with Roasted Butternut Squash
Creamsicle Panna Cotta
Chocolate Banana Bread Pudding
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Additional info for A Man and His Meatballs
To use it in this recipe, simply cut the fruit in half and spoon out the pulp. The seeds, which are edible, should be strained in a non-aluminum sieve. ) butter Preparation 1. Preheat the oven to 350°F and line a mini cupcake pan with paper liners. 1½ cups sugar Zest of 1 lemon 3 eggs 2. Using a stand mixer fitted with a whisk attachment, whisk the butter, sugar, and lemon zest for about 10 minutes on medium speed, until light in color and fluffy. 1½ cups all-purpose flour 1 teaspoon baking powder ½ cup ground almonds 3.
Bake for 15 to 17 minutes, or until a toothpick inserted in the center comes out clean. 6. Transfer the pan to a wire rack and let the cupcakes cool to room temperature. 7. Make the whipped cream frosting: Using a stand mixer fitted with a whisk attachment, whisk the heavy cream and powdered sugar until light and fluffy. 8. Frost each cupcake with the whipped cream and decorate each with an Oreo cookie half. Serve immediately, or store in an air-tight container for up to two days in the refrigerator.
13. Frost the cupcakes and serve them immediately, or store in an airtight container and refrigerate for up to 2 days. It's in the Filling 33 34 Two-Bite Cupcakes Mascarpone & Marsala Cupcakes 48 Makes cupcakes These Italian-inspired cupcakes are a great match for any home-cooked Italian meal. Preparation 1. Prepare the raisin filling a day ahead: In a small saucepan, heat the water and sugar and bring to a boil. Reduce the heat and cook until the sugar dissolves. Remove the pan from the heat and add the raisins and Marsala.