Mafia Cookbook (eBook)

Revised and Expanded

Joseph Iannuzzi (Autor)

eBook Download: EPUB

2002 | 1. Auflage
256 Seiten
Simon & Schuster (Verlag)
978-0-7432-2935-7 (ISBN)

Infos

In The Mafia Cookbook, Joe Dogs took the quintessential Mob formula -- murder, betrayal, food -- and turned it into a bestseller, not surprisingly, since Joe Dogs's mixture of authentic Italian recipes and colorful Mafia anecdotes is as much fun to read as it is to cook from.

Now The Mafia Cookbook is reprinted with Cooking on the Lam -- adding thirty-seven original new recipes and a thrilling account of Dogs's recent years since he testified against the Mob in five major trials, all told in his authentic, inimitable tough-guy style.

The new recipes are simple, quick, and completely foolproof, including such classic dishes as Shrimp Scampi, Tomato Sauce (the Mob mainstay), Chicken Cordon Bleu, Veal Piccata, Marinated Asparagus Wrapped with Prosciutto, Baked Stuffed Clams, Veal Chops Milanese, Sicilian (what else?) Caponata, Gambino-style Fried Chicken, Lobster Thermidor (for when you want to celebrate that big score), and desserts rich enough to melt a loan shark's heart. Readers can follow these recipes and learn to cook Italian anytime, anywhere, even on the lam, even in places where Italian groceries may be hard or impossible to find.Tested by Mob heavy hitters as well as FBI agents and U.S. marshals, these recipes are simple to follow, full of timesaving shortcuts, and liberally seasoned with Joe Dogs's stories of life inside -- and outside -- the Mob. This is the perfect cookbook for anyone who wants to make the kind of food that Tony Soprano only dreams about.

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In The Mafia Cookbook, Joe Dogs took the quintessential Mob formulamurder, betrayal, foodand turned it into a bestseller, not surprisingly, since Joe Dogs's mixture of authentic Italian recipes and colorful Mafia anecdotes is as much fun to read as it is to cook from.Now The Mafia Cookbook is reprinted with Cooking on the Lamadding thirty-seven original new recipes and a thrilling account of Dogs's recent years since he testified against the Mob in five major trials, all told in his authentic, inimitable tough-guy style. The new recipes are simple, quick, and completely foolproof, including such classic dishes as Shrimp Scampi, Tomato Sauce (the Mob mainstay), Chicken Cordon Bleu, Veal Piccata, Marinated Asparagus Wrapped with Prosciutto, Baked Stuffed Clams, Veal Chops Milanese, Sicilian (what else?) Caponata, Gambino-style Fried Chicken, Lobster Thermidor (for when you want to celebrate that big score), and desserts rich enough to melt a loan shark's heart. You can follow these recipes and learn to cook Italian anytime, anywhere, even on the lam, even in places where Italian groceries may be hard or impossible to find. Tested by Mob heavy hitters as well as FBI agents and US marshals, these recipes are simple to follow, full of timesaving shortcuts, and liberally seasoned with Joe Dogs's stories of life insideand outsidethe Mob. This is the perfect cookbook for anyone who wants to make the kind of food that Tony Soprano only dreams about.

Textauszug

Introduction

I like to cook. I've always liked to cook. That is, as long as I didn't have to cook, I liked it. It was when I was made to cook that I hated it, because if I didn't do it they'd either fire me or, later, fire at me.

I learned the hard way. How to cook, that is. When I was a kid my stepfather kicked me out of the house. He was an Irish bastard. So I had to learn quick. You follow me? I think I was thirty-eight or thirty-nine years old when that Irish __ told me to cop a walk. Just kidding. I was fifteen years old. So I bounced around the pool halls until I was old enough to join the army. I was a GFU (General Flake-Up), so I was constantly on KP. The mess sergeant went out of his way to show me different recipes to cook and bake. Not because he was such a nice and generous guy. Because he was a fat, lazy SOB who wanted me to learn so he could laze around on his fat ass all day.

After the army I got married and divorced and married and divorced and, in the early fifties, somehow found myself in Cleveland, Ohio. I needed a job, so I applied for work in one of the classiest restaurants in Cleveland. The chef who interviewed me laughed like hell when I told him my references and experiences. 'Joey,' the chef said, 'if you promise me to forget everything you've learned about cooking I'll give you a job.' Voil! I was in. The kitchen. As a saucier.

I learned how to make soups and sauces, and I experimented cooking with brandies and different wines. After six months I figured I had the experience to cook anywhere, even the Big Apple, my hometown. So I stole another car and drove back to New York. (I couldn't very well drive the stolen car that had taken me to Ohio back to New York.) Back in New York: another marriage, another divorce. Oh-for-three.

Anyway, I worked in different diners and restaurants around New York, cooking food and making book. Through my bookmaking partners I got an application to join a very exclusive club: the Mothers And Fathers Italian Association -- MAFIA, for short. Normally you needed a college degree to be accepted, as there were some very intelligent guys in this club. Some could almost read and write. But they let me slide into their club because of my cooking. They said they would 'learn' me the rules and regulations as time went on.

Now, mobsters love to eat. They eat while planning crimes and they eat after committing crimes, and when there are no crimes, they eat while waiting for them to happen. And mobsters are very picky. They know what they like, and when they like it they eat all of it. And then more. Look at the stomachs on these guys the next time television shows one of them being escorted into court in handcuffs. These are some very serious eaters.

Which is why some of these recipes call for such heavy sauces. Remember the crowd I was feeding -- any meal may be their last, so it better be a good one. Crime may not pay, but it sure gives you a hell of an appetite.

So don't be scared off by the butter and cream. Just serve the richer sauces on the side instead of dumping them on top of the food.

My cooking for my mentor, my rabbi, my compare, Tommy Agro, came in very handy, as 'T.A.' was constantly on the lam. Tommy A. and his crew were forever traveling to different apartments in different states to lay low, and we'd always leave in a rush and I wouldn't even get to pack up my pots and pans and knives. 'Leave them, Joey' was T.A.'s familiar refrain. 'We'll buy new ones.' Despite these culinary hardships, lamming it was a good experience. I was perfecting my craft.

The members of my new club ate a lot of veal and an awful lot of pasta. But...

Produkt-Details

• Erscheint lt. Verlag: 16.2.2002
• Sprache: englisch
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen
• ISBN-10: 0-7432-2935-5 / 0743229355
• ISBN-13: 978-0-7432-2935-7 / 9780743229357