A Man and His Meatballs : The Hilarious but True Story of a Self-Taught Chef and Restaurateur
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LaFemina, J. (2010). A Man and His Meatballs: The Hilarious but True Story of a Self-Taught Chef and Restaurateur . HarperCollins / Open Road Integrated Media.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)LaFemina, John. 2010. A Man and His Meatballs: The Hilarious but True Story of a Self-Taught Chef and Restaurateur. HarperCollins / Open Road Integrated Media.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)LaFemina, John. A Man and His Meatballs: The Hilarious but True Story of a Self-Taught Chef and Restaurateur HarperCollins / Open Road Integrated Media, 2010.
MLA Citation, 9th Edition (style guide)LaFemina, John. A Man and His Meatballs: The Hilarious but True Story of a Self-Taught Chef and Restaurateur HarperCollins / Open Road Integrated Media, 2010.
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Grouping Information
Grouped Work ID | 6e377f33-f568-e32a-5f90-1211ace5df46-eng |
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Full title | man and his meatballs the hilarious but true story of a self taught chef and restaurateur |
Author | lafemina john |
Grouping Category | book |
Last Update | 2024-04-12 15:57:27PM |
Last Indexed | 2024-04-27 03:37:38AM |
Book Cover Information
Image Source | coce_google_books |
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First Loaded | Aug 7, 2023 |
Last Used | Apr 14, 2024 |
Marc Record
First Detected | Mar 01, 2024 11:05:34 AM |
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Last File Modification Time | Apr 12, 2024 04:05:21 PM |
MARC Record
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520 | |a A hilariously funny cookbook–cum–how–I–did–it memoir by the chef/restaurateur who created New York's dazzling Ápizz restaurant. At the age of thirty–seven, John LaFemina left a lucrative career as a jeweler to become a chef. Instead of going back to school, or getting on–the–job training, he did it the hard way: he bought the restaurant and then taught himself to cook. Today he owns two of New York's great Italian restaurants–Ápizz and Peasant–and is one of the city's most–talked–about chefs, earning rave reviews from fans and critics. In this gorgeous cookbook, he not only shares scores of recipes, but describes his life as a Canarsie boy learning about meatballs and macaroni in his mother's kitchen–and reveals how he drew on a lifetime of Italian cooking, and his own hard work and exquisite taste to create his dream restaurant from scratch. LaFemina takes us step–by–step through the process of finding the perfect location (and figuring out how many meatballs you have to sell to pay the rent), designing a restaurant, procuring all the necessary permits and licenses, and creating the menu. And this is just the first part of running a restaurant. He shares his experiences in dealing with the public and the press, unexpected disasters, and finally, basking in the glory of a popular restaurant. Along with his inspiring story, John LaFemina also shares 100 mouthwatering recipes, including: Lasagna with Braised Wild Boar Mushroom Risotto Veal, Beef, and Pork Meatballs with Ricotta Filling Open Ravioli with Roasted Butternut Squash Creamsicle Panna Cotta Chocolate Banana Bread Pudding. | ||
588 | |a Publisher metadata. | ||
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653 | |a COOKING / Regional & Ethnic / Italian | ||
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