LikeThe Mafia Cookbook,this is a cookbook with a story. It's about how Joe Dogs, whose testimony sent more high-ranking mafiosi to the slammer than that of any other federal witness, set out on a trip through small-town America, a million miles from Vegas, Miami Beach, Rao's Restaurant, Little Italy, and Tony Soprano country, trying to keep one step ahead of the Gambino crime family members who were determined to whack him and causing confusion, heartache (but never heartburn), and dismay to the federal marshals who were in charge of relocating him in the heartland and who didn't think Joe should be cooking up Italian food for all sorts of strangers or identifying himself with his beloved Yorkie or visiting New York City or enjoying himself with attractive women.Joe Dogs, being who he is, did all these things and more and writes about them with wit, savage humor, and an unerring eye for detail and the good story, even when the joke is on him. Along the way, he teaches the reader how to cook such mob favorites as Veal Francese, Tuscan Bean Crostini, Broccoli Rabe, Chicken a la Andrea, Fettuccine Alfredo, Filet Mignon Oscar, Insalata con Genoa, Clams Oregano, Filet of Red Snapper Italian Style, Linguine with White Clam Sauce, Mushrooms Stuffed with Crabmeat, Pasta Primavera with Shrimp, plus a meat loaf to die for, and many non-Italian dishes and desserts, all of them based on food you can buy at any supermarket anywhere in the United States.You don't know how to cook? Fuhgedaboutit! These recipes are foolproof.What's more, they're quick -- you can cook up these meals in a hurry with one eye on the driveway just in case a black late-model SUV with tinted windows happens to turn up and you have to eat and run. If you want to eat like Tony Soprano at home, without fuss or shopping in specialty stores or taking a course in Italian cooking, Joe Dogs is your man. This is the book to have on hand, in which Joe Dogs Iannuzzi, former Gambino crime family mobster and author ofThe Mafia Cookbook,tells the vivid story of his life on the run and of the "can't fail" recipes for great Italian dishes whose ingredients can be bought in a small-town supermarket when you're a thousand miles from an Italian grocery store in Little Italy and couldn't go there anyway since there's a contract out for you. These are meals you can't refuse.

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. 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 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.

` She's rude, she's crude, she's good with food' Andrew Billen, The Observer. Outrageous Nancy Lam, tv's most eccentric far eastern chef and new star, cuts the crap and reveals how to create mouthwatering dishes from the kitchens of Enak Enak! (it means yum, yum), her famous Lavender Hill restaurant.

Winner of the Andre Simon Food Book Award 2009. Darina Allen has won many awards such as the World Gourmand Cookbook Award 2018, the Award for Outstanding Contribution to the Irish Culinary Sector by Euro-Toques, the UK Guild of Food Writers Lifetime Achievement Award and the 2018 Guaranteed Irish Food Hero Award. 'There's not much this gourmet grande dame doesn't know.' Observer Food Monthly In this sizeable hardback, Darina Allen reconnects you with the cooking skills that missed a generation or two. The book is divided into chapters such as Dairy, Fish, Bread and Preserving, and forgotten processes such as smoking mackerel, curing bacon and making yogurt and butter are explained in the simplest terms. The delicious recipes show you how to use your home-made produce to its best, and include ideas for using forgotten cuts of meat, baking bread and cakes and even eating food from the wild. The Vegetables and Herbs chapter is stuffed with growing tips to satisfy even those with the smallest garden plot or window box, and there are plenty of suggestions for using gluts of vegetables. You'll even discover how to keep a few chickens in the garden. With over 700 recipes, this is the definitive modern guide to traditional cookery skills.

Create nuanced, complex, authentic Chinese flavors at home by learning the cuisine’s fundamental techniques with more than 150 recipes. Phoenix Claws and Jade Trees offers a unique introduction to Chinese home cooking, demystifying it by focusing on its basic cooking methods. In outlining the differences among various techniques—such as pan-frying, oil steeping, and yin-yang frying—and instructing which one is best for particular ingredients and end results, culinary expert Kian Lam Kho provides a practical, intuitive window into this unique cuisine. Once you learn how to dry stir-fry chicken, you can then confidently apply the technique to tofu, shrimp, and any number of ingredients. Accompanied by more than 200 photographs, including helpful step-by-step images, the 158 recipes range from simple, such as Spicy Lotus Root Salad or Red Cooked Pork, to slightly more involved, including authentic General Tso’s Chicken or Pork Shank Soup with Winter Bamboo. But the true brilliance behind this innovative book lies in the way it teaches the soul of Chinese cooking, enabling home cooks to master this diverse, alluring cuisine and then to re-create any tempting dish you encounter or imagine.

Originally published: New York: St. Martin's Press, 1992.

I am Thai Lam and I have been a Dim Sum Chef for 26 years at various famous Chinese restaurants from Chicago to Los Angeles and Washington D.C. I specialize in Hong Kong style Dim Sum and have held cooking seminars for more than two years. Many of my students come from far away places to take my courses, rain or snow. Thus, that dedication inspires me to write a Dim Sum cook book to allow anyone to learn to cook in the comfort of his/her own kitchen. I spent more than two years refining the recipes and techniques for a home kitchen and smaller portions. My moto is YES, 99.9% YOU CAN

For Feng Shui followers or anyone looking for a more enlightened eating experience, Feng Shui Kitchen outlines all the essentials of turning a kitchen into a beautiful sanctuary of healing and harmony. For the first time in one volume, here are invaluable techniques on kitchen arrangement, planning and preparing meals, eating in accordance with the seasons, and many more basic principles of the Feng Shui way of life. Exquisite four-color artwork and photography, along with easy-to-follow text, allows readers to turn the eating experience from one of simple nourishment to divine healing.

A former mobster with the Gambino crime family describes life on the inside and discusses how he risked his life time and again as an FBI informant and star witness for five major trials. 100,000 first printing.

NATIONAL BESTSELLER • The debut cookbook from the popular New York Times website and mobile app NYT Cooking, featuring 100 vividly photographed no-recipe recipes to make weeknight cooking more inspired and delicious. ONE OF THE BEST COOKBOOKS OF THE YEAR: Vanity Fair, Time Out, Salon, Publishers Weekly You don’t need a recipe. Really, you don’t. Sam Sifton, founding editor of New York Times Cooking, makes improvisational cooking easier than you think. In this handy book of ideas, Sifton delivers more than one hundred no-recipe recipes—each gloriously photographed—to make with the ingredients you have on hand or could pick up on a quick trip to the store. You’ll see how to make these meals as big or as small as you like, substituting ingredients as you go. Fried Egg Quesadillas. Pizza without a Crust. Weeknight Fried Rice. Pasta with Garbanzos. Roasted Shrimp Tacos. Chicken with Caramelized Onions and Croutons. Oven S’Mores. Welcome home to freestyle, relaxed cooking that is absolutely yours.