What inspired you to write your book?
I always liked to write and always enjoyed cooking. I am also told that I’m a good story teller. Writing a cookbook and adding humorous family stories just came naturally. My inspiration however was to pay tribute to the best everyday cook I ever meet, my mom, Gracie. Everyone in the family agreed, that mom could make a great meal out of the simplest things.
About your Book:
The recipes and stories in this cookbook are taken from my childhood of growing up in a house shared with my Sicilian grandparents. My mother did a majority of the cooking and was a creature of habit. I knew what day of the week it was just by looking at what I was eating.
In addition to great, simple recipes for every day of the week, I share with you some humorous stories behind each and every recipe.
Cuisine Style or Food Genre
Sample Recipe or Food Advice
Veal Rolls Al Neapolitan
“I have a confession to make. I have not enjoyed veal rolls since I moved out of my family’s house many, many years ago. It’s not because they were not enjoyable, as they certainly were, but more because veal is so darn expensive and a bit on the fatty side. None-the-less you got to give this one a try.
My mom had two versions of this dish. The one below was simple and easy to make during the week, the other was more complicated and saved for special occasions. She called the more complicated one “Veal Rolls Al Siciliana” reflecting her heritage. I promise it will make a future edition of this book. This one “Veal Rolls Al Neapolitan” was a tribute to my father’s family.”
• 1 lb. thin pounded veal cutlets
• 1/2 lb. thin sliced imported Italian prosciutto
• 1/4 cup grated Parmesan or Romano cheese
• 1/4 cup or less chopped Italian parsley
• salt and pepper to taste
Cut the pounded cutlets into 2 inch squares. On each square place a strip of prosciutto, some parsley, and grated cheese. I like Romano here but if you think there’s too much of a salty taste between the Romano and the prosciutto, than use Parmesan. Carefully roll the squares and fasten with a toothpick lengthwise. Sprinkle with salt and pepper.
Heat butter in a decent sized skillet and cook the rolls over medium heat until golden brown on both sides. When done remove the toothpicks and serve with any drippings left in the pan.
What formats are your books in
How do you see writing a food/cookbook as different from writing other genres of books?
Attention to detail is paramount. You may think that putting a cookbook together is easy, but get one ingredient or one measurement wrong and watch the negative reviews roll in. In addition, there is a ton of cookbooks out there and you need to come up with a way to make your nook stand out. Not an easy job
What advice would you give to someone that is thinking about or currently working on a food book or cookbook
As stated above, Pay close attention to detail. Get someone to edit or better still hire an editor. Also make sure if your self publishing to check the formatting. The first time I self published a eBook at Amazon I didn’t even look at the formatting. The book was out for a few hours and I was giving it away. My oldest daughter picked up the book and called me telling me the formatting was all over the place.
I quickly took the book out of circulation, but over 100 people had already downloaded it. Lesson learned, and I also invested in a cool software that gets the formatting down pat every time.
How did you decide how to publish your book and where is it published through:
Simple, go with Amazon. They are the 800 pound gorilla in the self publishing world and everyone one time or another visits the Amazon site. Make it on Amazon and you’re a successful author/
Mike Angarola – Former owner of an Italian Specialty shop named for his mom. Mike called his shop Gracie’s Ravioli and highlighted many of the special dinners, sauces and ingredients she used to make each and every meal unique.
After closing the shop a few years ago he continued with his mom’s legacy by sharing many of her secret recipes on the internet. Most recently he has started putting together a series of eBooks starting with “7 Days of Italian Cooking – Gracie’s Guide to Basic Italian Meals,” now available on Amazon Kindle – (http://www.amazon.com/dp/B00A3KOD00), and” Gracie’s Christmas Eve Recipe Book – Night of the Seven Fishes” – (http://www.amazon.com/dp/B00ALJ0AC8).
The newest eBook in the collection; “The Mediterranean Diet – Gracie’s Guide to Healthy Meals” is now available at http://www.amazon.com/dp/B00CRJEZ6W
These books not only include some great recipes, but give an amusing look into what it was like to grow up in an Italian household shared with Sicilian grandparents
Mike also publishes a weekly blog site dedicated to the Italian or Mediterranean lifestyle. Please stop by www.GraciesRavioli.com and check out