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A Visual Guide to Knives
7 Days of Italian Cooking – Gracie’s Guide to Everyday Meals by Mike Angarola @graciesravioli
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
Italian/Mediterranean
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.”
Ingredients:
• 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
eBook
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/
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Author Bio:
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
Website(s)
Author Home Page Link
Link To Buy Book On Amazon
Your Social Media Links
http://www.facebook.com/GraciesRavioli
http://twitter.com/graciesravioli
Gracie’s Ravioli by Mike Angarola @graciesravioli
Tell Us About Your Blog
My blog is devoted to Italian/Mediterranean living. I talk and share topics mostly about food, wine and living a healthy lifestyle. The blog also connects directly to my collection of eBooks that are all part of “Gracie’s Italian Living Series.”
The blog, www.GraciesRavioli.com is named for my mom, who was a huge inspiration in my life. She was a great cook, homemaker and working mother. Later in life I opened an Italian Specialty Shop named for my mom. Called Gracie’s Ravioli, we featured many of the great recipes she put out day after day.
Once I closed the shop, I continued her legacy, by sharing her story online and through the blog. Many of the things I talk about reflect the way in which she lived her life.
Why Did You Start a Book Blog?
As mentioned earlier my inspiration came from wanting to share my mom’s love of food and family. When I closed my shop, I felt I was loosing the connection that I build with my mom after she passed away. I knew there was more to her story and the way she lived and treated people.
She always said that if you were in any position to give back to those in need, don’t delay, just do it. She never had a lot of money, drove a big car or lived in a big house, but she was one on the most generous people I ever meet. It is because of her outlook that I started the “Gracie’s Cares” program where each month a percentage of my eBook sales are given to charity.
Here is a listing of my eBooks in the series:
“7 Days of Italian Cooking – Gracie’s Guide to Basic Italian Meals,” now available on Amazon Kindle – (http://www.amazon.com/dp/B00A3KOD00)
“Gracie’s Christmas Eve Recipe Book – Night of the Seven Fishes” – (http://www.amazon.com/dp/B00ALJ0AC8).
“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
What Kinds of Books do You Review?
I have a picture in my office that I look at for advice or inspiration when things are not going as planned. It shows two images of miners digging a tunnel. In the first picture the miner is frantically wailing away the the wall in front of him, showing miles of tunnel behind him. It also show that with the next swing of the ax a huge vein of gold awaits to reward him for his hard work.
In the second image, another miner is at exactly he same point, but he has thrown the ax over his shoulder and is exiting the tunnel head down and frustrated.
What Formats of Manuscripts or Books Will You Accept for Reviews?
No preference
Blog Link:
Gracie’s Ravioli
Social Media Links
https://www.facebook.com/GraciesRavioli
Michael’s TV Tray by Michael Broder
Tell Us About Your Blog
Michael’s TV Tray is a hybrid of a food blog and a classic television blog. It’s not about cooking, but I do highlight daily food holidays and then post a relevant vintage commercial or classic TV clip. For example, for National Escargot Day, I posted a clip from I Love Lucy where Lucy eats escargot in Paris and complains that there are snails in her food.
Why Did You Start a Book Blog?
I started Michael’s TV Tray when I noticed that all my Facebook posts seemed to be about old television shows or food holidays. But only my own friends could see those posts, and they don’t necessarily share my enthusiasm for food and classic TV. On the other hand, there are lots of other people who do.
Contact Info
michaelstvtray@gmail.com
Blog Link:
Michael’s TV Tray
Social Media Links
Facebook: http://www.facebook.com/MichaelsTvTray
Twitter: http://twitter.com/michaelstvtray
Tumblr: http://michaelstvtray.tumblr.com
The Market Vegan by Laura Gesin @thesocialvegan
What inspired you to write your book?
So many people say they can’t possibly try a vegan lifestyle because it’s either too difficult to find ingredients, the recipes are too bizarre, or they just don’t want to eat rabbit food. I developed these recipes for myself and my kids, began publishing them on my blog, then received such great feedback that I decided to create this compilation for other home chefs interested in exploring vegan cuisine.
About your Book:
This collection of vegan recipes contains recipes familiar to families like vegan chili, pizza, and quiche along updated versions of recipes from the mid 20th century like LuLu Paste, a dip popular in the ’60s. “The Market Vegan” is my answer to the question everyone asks as soon as they discover I’m a compassionate diner: “But what do you eat?” Turns out, I eat a lot of excellent, healthy food using easy to obtain ingredients that are simple for any home chef to prepare for vegans and the vegan curious alike. “The Market Vegan” was released in May 2012, I’ve released 2 updates since then and will release 2 more updates between now and May 2013. Each update includes at least 3 additional recipes and customers receive every update after their initial purchase.
Cuisine Style or Food Genre
Vegan Family Friendly Recipes
Sample Recipe or Food Advice
Vegan Crockpot Chili (My most popular recipe)
vegetable oil
1 onion chopped
1 green pepper chopped
1 small can of whole corn, drained
1 large can of black beans (18-20oz), rinsed and drained
1 15 oz can of chickpeas, rinsed and drained
1 15 oz can of light kidney beans (optional)
1 28 oz can of crushed tomatoes
3/4 cup water
1 package McCormick’s Chili Seasoning
Saute onion and green pepper in the oil until softened. Place in crockpot along with all of the other ingredients. Stir until mixed thoroughly. Cook covered in the crockpot on low for approximately 5 hours.
What formats are your books in
eBook
How do you see writing a food/cookbook as different from writing other genres of books?
I found the cookbook much more personal than writing I do in my professional life. Most of my recipes include a story about where the recipe came from and / or my memories of the recipe. Cookbooks also require a lot of great photos so finding a good photographer and producing the right type of high quality file to import into the cookbook document was a challenge.
What advice would you give to someone that is thinking about or currently working on a food book or cookbook
If you love sharing your recipes with other people in your life, then creating a cookbook is a natural next step. The real roadblock becomes the technology required to produced the book. I’m lucky that I’ve been working in design and technology for decades, but even I ran into a few issues as I created my book. If you aren’t tech savvy, find someone who is. No one will know how wonderful your recipes are if the presentation is poor.
How did you decide how to publish your book and where is it published through:
I self published because I’m more interested in sharing my recipes and the benefits of a vegan diet than making a lot of money. Proceeds of the book go primarily to offsetting the costs of my podcast and blog.
Author Bio:
I’ve been vegan for almost 4 years and am a single mother of 2 grown children. You can see my entire bio at http://www.linkedin/in/gesin
Website(s)
Author Home Page Link
Link To Buy Book
Your Social Media Links
http://www.twitter.com/thesocialvegan
http://www.pinterest.com/lgesin
Dick’s Incredible Nuts – What a Handful by Richard Schlatter
What inspired you to write your book?
Dick’s Incredible Nuts-What a Handful is the result of my long-time interest in cooking and food, especially nuts. The cookbook was born from my experiments with almonds— inspired by roasted almonds I tried at a sporting event in 1998. “You know the ones…you can smell them half a mile away!”. After experimenting for years with different types of nuts and various spice combinations, I included the best recipes in a cookbook for readers to enjoy and make their own.
Once I began to give my delicious homemade nuts as holiday gifts, I received rave reviews. Soon, people began to ask for my recipes, which gave me the idea to record them in a book. I encourage readers to modify the recipes to fit their taste, advising them, “Experiment and have fun with them…go nuts and enjoy!”
About your Book:
Richard Schlatter’s cookbook, Dick’s Incredible Nuts-What a Handful, marries his love of food, cooking, design, and photography in a whimsical style that should appeal to foodies, home cooks, and those who love to entertain with homemade food gifts. The recipes are based on Schlatter’s own experiments with nuts of all types, which began in 1998. Each year since, he’s developed a new recipe with different spices, flavorings, and nuts. He began giving the nuts as gifts, and soon people were raving about the delicious treats and asking for his recipes. These recipes are compiled in this beautiful cookbook.
Cuisine Style or Food Genre
Food Gift Ideas, Nuts, Snacks
Sample Recipe or Food Advice
“Test” your recipes. I spent over 12 years “testing” my nut recipes with clients, neighbors, family, and friends….probably several hundred people. When I got to the point that I was printing hundreds of copies of the recipes on my copy machine, because everyone wanted the recipes, I decided to take it to the next level and do a book. I had a pretty good idea that, if I put it out there, people would buy it.
What formats are your books in
Print
How do you see writing a food/cookbook as different from writing other genres of books?
There are already a zillion cookbooks on the market, so unless your name is Paula Dean or Bobby Flay, you need to have something that is unique. By “theme” I don’t necessarily mean “Asian cooking”, or “Southwestern cooking”….but something that will appeal to a certain demographic. In other words, target your market. “Dick’s Incredible Nuts” targets those people who like to entertain…people who like to make food items for gift giving… and people who simply like nuts for snacking. Other ideas might be a cookbook targeted at people who like to go camping…a huge market segment….such as “Quick and easy campfire meals”. This type of cookbook could be easily sold in sporting goods stores and even RV dealerships…places where ordinary traditional cookbooks would probably not be sold. In other words, create your own niche market.
What advice would you give to someone that is thinking about or currently working on a food book or cookbook
Surround yourself with a team of professionals. It just happens that I am a graphic designer and am also experienced in art directing food photography and food styling. I have worked with clients such as Kellogg’s, designing and art directing recipe books. So, even though you might be a great cook/chef and have some fantastic recipes, that is not enough. Photographing food is an art, plain and simple. I don’t care who you are and how many great recipes you have, if you aren’t willing to commit to hiring the talent to create a visually appealing book, then don’t waste your time and money.
How did you decide how to publish your book and where is it published through:
My book is being self-published through a consultant and Lightning Source. I hired a book publishing consultant to help me navigate through all of the things like copyrights, ISBN numbers, Library of Congress number, and distribution through channels like Amazon and Barnes and Noble.
And finally, you need to have someone on your team who can assist in marketing your book. It is all about building a team. It starts with the recipes…then you have to bring it to life…then you have to bring it to the marketplace.
Author Bio:
From a young age, Richard Schlatter wanted to be an architect. After attending the University of Cincinnati, he went to Chicago and studied graphic design under Wade Ray at the Ray Vogue Schools.
After working in a Chicago studio for several years, he moved to Michigan to become the Creative Director at an Advertising Agency in Battle Creek, Michigan. In the mid 70’s, he formed his own design firm and worked with such notable accounts as The Kellogg Company, The W.K. Kellogg Foundation, Oldsmobile, The University of Michigan Hospital, Berne’a Foods, as well as many other local and regional accounts.
Over the course of his career, Schlatter has won more than 75 awards for creativity and excellence in design from many different trade organizations and publications, including the prestigious Silver Medal from the American Advertising Federation.
His first foray into cookbook publishing, Dick’s Incredible Nuts-What a Handful, brings together his passion for food (especially nuts), cooking, design, and photography.
Website(s)
Author Home Page Link
Link To Buy Book
“You Won’t Believe It’s Salt Free: 125 Healthy Low-Sodium and No-Sodium Recipes Using Flavorful Spice Blends by Robyn Webb @robynwebb
What inspired you to write your book?
You would think as a nutritionist I would be almost perfect in my food choices. Well, my secret little vice is salt! Yes, that’s right, I do like the taste of salt and have been guilty of adding salt to My food.
When my publisher approached me about writing a salt free cookbook, I jumped at the chance to not only prove to my readership, but to myself that it can be done! And what a great challenging project it was! I created 125 delicious, healthful recipes that are easy to prepare and you won’t miss the salt at all!
About your Book:
The American Heart Association recommends no more than two-thirds of a teaspoon of salt per day, but it’s easy to exceed that in just one meal. For anyone with hypertension, heart disease, or diabetes—and the millions of Americans whose high salt intake puts them at risk of developing these conditions—You Won’t Believe It’s Salt-Free offers 125 delicious no-salt recipes that take family dinners from monotonous to mouth-watering. Culinary expert Robyn Webb reveals her secret: simple spice blends that anyone can buy or make at home, plus recipes that use exotic aromatics like kaffir lime leaves and star anise to create bold, beautiful flavors. From Chipotle Chicken to Herbs de Provence Squash, there is something for everyone’s palate. Once you experiment beyond the salt shaker, your health will improve and your cooking will too.
Cuisine Style or Food Genre
salt-free recipes
Sample Recipe or Food Advice
PHOTO AT: http://www.robynwebb.com/fabulousfoodfinds/?p=3848
Tuscan Bean Dip (and it’s salt-free!)
Pass the salt? No way!
None needed when you know the spice is right with my Tuscan Bean Dip!
This recipe along with over 100 others can be found in my new book, “You Won’t Believe It’s Salt Free” (DaCapo 2012)
Tuscan White Bean Dip
• 1 (15-ounce) can no-salt-added cannellini beans,
drained and rinsed
• 1 (3-ounce) package low-fat cream cheese
• 2 tablespoons minced rehydrated sun-dried
tomatoes (not packed in oil)
• 2 tablespoons freshly squeezed lemon juice
• 1 to 2 tablespoons olive oil
• 1 tablespoon salt-free Garlic & Herb seasoning
• 1 tablespoon freshly grated Parmesan cheese
• Pinch of red pepper flakes
• Freshly ground black pepper
• 3 tablespoons minced scallion (white part only)
1. Combine all the ingredients, except for the scallions, in a food
processor or blender and blend until smooth. Add some water
if necessary to produce a smooth but thick dip. Taste and
correct the seasoning, adding additional lemon juice if desired.
2. Transfer the mixture to a bowl and fold in the scallions. Cover
and refrigerate for 1 to 2 hours prior to serving.
Serve with pita-bread wedges or crudités.
Makes 20 Servings • Serving Size: 2 Tablespoons • Preparation Time: 5 Minutes • Chilling Time: 1 to 2 Hours Cook Time
What formats are your books in
Print
How do you see writing a food/cookbook as different from writing other genres of books?
Since I’ve written 15 cookbooks, I guess I am the right person to answer this question! Cookbook writing is not for the inexperienced. It’s hard work to convey passion for food through your recipes. You must be creative keeping in mind your readership’s needs and interests. You have picture your readers in their own kitchens and create a pleasurable, rewarding experience for them; not an easy task!
What advice would you give to someone that is thinking about or currently working on a food book or cookbook
Writing a cookbook is not for everyone. First, be organized and choose a subject you are passionate about. Your love of your subject matter is 99% of it. Work hard and have fun within too.
How did you decide how to publish your book and where is it published through:
I’ve been publishing since the mid 1990’s and always with a publisher. My two publishers are The American Diabetes Association (since my niche is diabetes) and Da Capo Lifelong Books from NY. These two publishers specialize in books that are healthy cooking, so naturally it makes sense for me to publish with them.
I like having the partnership of a publisher versus self publishing and have been fortunate to be publishing all these years and have developed a great relationship with my publishers.
But new authors may want to publish on their own to test the waters first. I would recommend serious authors obtain an agent. An agent can protect your work and guide you through contract intricacies.
I would say its more challenging today to find a good publisher and agent, but it can be done.
Author Bio:
Robyn Webb, MS, LN, is an award-winning cookbook author, nutritionist, and the Food Editor of Diabetes Forecast® Magazine. She has written 14 cookbooks, including the American Diabetes Association bestseller Diabetic Meals in 30 Minutes—Or Less! She has numerous media credits, including Food Network, Martha Stewart Radio, Lifetime Television, Discovery Channel, CNN, CBS, ABC, ESPN, and many more. Her work has been highlighted in the Washington Post, Woman’s Day, USA Today, Fine Cooking, and many online health, fitness, and food websites and magazines.
Website(s)
Author Home Page Link
Link To Book On Amazon
Link to Book on Barnes and Noble
Link to Book for sale via other sites
Your Social Media Links
Facebook
http://www.robynwebbms
http://www.twitter.com/robynwebb
http://www.pinterest.com/robynwebb
The Hamptons & Long Island Homegrown Cookbook by Leeann Lavin @chefsgardens
What inspired you to write your book?
When I first started work on this book concept in 2002 I had the idea that gardens are peerless; that because gardens are so utterly beautiful – so inspiring — it could be said that mother nature is responsible for no less than giving birth to the magic of artistic endeavor.
It was more than the notion that gardens are just pretty to look at or sit in, but indeed, I believe their very essence captivates us and elevates us to create.
Especially artists.
I knew that gardens had been igniting passions and fueling artists from painters to sculpturers to writers and musicians throughout the ages.
And none more so than the culinary artist, because they utilize the garden’s bounty in making their transporting, artisanal signature recipes.
I wanted to further explore the nexus where garden art meets and fuels other art, beginning with the culinary artist.
About your Book:
Told in a rare collection of loving profiles & beautiful color photographs, The Hamptons & Long Island Homegrown Cookbook captures the authentic & delicious homegrown ingredients produced by the artisanal food growers and the majestic land and seascapes that are the romantic hallmarks of the Island’s food culture. Inspired by the terroir and the growers, the book celebrates that distinctive, inspired cuisine and lifestyle — bursting with flavorful recipes from the area’s best locavore chefs.
If cooking, eating, gardening, & entertaining are a obsessive passions, you will delight in the food & drink stories and delicious recipes found in The Hamptons & Long Island Homegrown Cookbook, as it takes you on a private tour of outstanding chefs & artisanal growers that will inspire your homegrown menus for years to come.
Cuisine Style or Food Genre
homegrown, locavore ingredients/Seasonal
Sample Recipe or Food Advice
Use the best, freshest, local ingredients and do as little as possible to them
What formats are your books in
Both
How do you see writing a food/cookbook as different from writing other genres of books?
It is different in that the food stories are not fiction albeit more often dream-inducing. Each story needs to be fresh and unique so that the reader doesn’t see just another chef or tomato recipe. In my book, The Hamptons & Long Island Homegrown Cookbook is a perfect example of this. I didn’t want the reader to get bored, thinking,”OK, they are locavore chefs who follow the seasons and use local ingredients.” Rather the challenge and the intrigue was to bring out what was different and special about each and every chef and their inspired grower. Not easy. I had to dig deep in the interviews and craft the writing so that there was a solid template but peppered with food stories that made the reader want to discover what drives these chefs and growers to go to such extremes to create their food. And the recipes must be tested and presented as bullet-proof so the readers can indeed create the menus as presented. In many ways, though, food/cookbooks do borrow a bit from all other genres — they contain generous ingredients of narrative nonfiction, essay, biography, and fiction, including fantasy, drama, humor, and perhaps poetry carefully mixed and presented. Remember, the eyes eat first!
What advice would you give to someone that is thinking about or currently working on a food book or cookbook
Follow your passion. Know your niche. Research. Write with confidence and curiosity. Recognize that producing a book is art yet a business at the same time and embrace those two elements.
How did you decide how to publish your book and where is it published through:
I wanted to explore how gardens inspire artists – all artists and started with the culinary artist because they use the bounty of the garden directly in their creations. I wanted to discover how locavore chefs discover inspiration from their growers, farmers, fisherman, dairymen, vintners and artisanal food producers to create seasonal, sustainable, and delicious menus. The book demonstrates the special relationship and respect between the chef and their inspired grower and their relationship to the land and the waters. I wanted to tell those challenging and triumphant stories. I am proud to say my book is published through Quayside Voyageur Press.
Author Bio:
Leeann has worked in restaurants and food catering and cooks with passion, using food ingredients from local NYC Greenmarkets and her herb and farm-ette in the Garden State.
She writes a Food & Drink column for Examiner.com, curating the food spectrum that dazzles and elevates the radical New York food world.
She writes two blogs.
“Master Chefs and their Gardens” chronicles the making of the book, “The Hamptons & Long Island Homegrown Cookbook,” as well as the nexus of garden art and culinary art, food events, lectures, Greenmarkets, growers, cookbook reviews, and food stories.
“Garden Glamour” is the little black dress for gardeners, highlighting best practices, lectures, garden book reviews, romantic and glamorous gardens and insouciant anecdotes about the humbling world of gardening.
Leeann contributed the chapter Public Relations and Marketing Communications to the successful “Public Garden Management: A Complete Guide to the Planning and Administration of Botanical Gardens and Arboreta.”
Garden Specialist and principal of Duchess Designs, LLC, Leeann designs artful, sustainable gardens that tell stories & are endlessly beguiling–in every season. Leeann received a Certificate in Landscape Design from The New York Botanical Garden. She worked at NYBG and was Director of Communications, Brooklyn Botanic Garden. Leeann is an award-winning landscape designer, earning top honors in the first Broadway in Bloom contest. Two Duchess Designs gardens are featured in “Cottages and Mansions of the Jersey Shore.” Several garden designs are highlighted in NJ Design magazine. Leeann has served as judge for the Greenest Block in Brooklyn contest and the New Jersey Flower and Garden Show. Leeann is a member of MetroHort Group, The Garden Writer’s Association, The Horticultural Society of NY, and The Garden Conservancy. Leeann designed The Garden Pendant Collection. She’s written garden book reviews for The Two River Times and the Wall Street Journal.
Leeann nurtures a small rooftop garden at her home in Gotham, and herb, edible and display gardens at her Garden State home.
Website(s)
Author Home Page Link
Link To Book On Amazon
Link to Book on Barnes and Noble
Link to Book for sale on Indiebound
Your Social Media Links
http://www.goodreads.com/review/show/427541640
http://www.facebook.com/pages/The-Hamptons-Long-Island-Homegrown-Cookbook/243786535729628
https://twitter.com/chefsgardens
http://pinterest.com/gardenglamour/homegrown-chefs-their-gardens/
250 True Italian Pasta Dishes: Easy and Authentic Recipes by John Coletta @QuartinoChicago
What inspired you to write your book?
Home cooks are often challenged and frustrated by their inability to prepare high-quality restaurant food in their own kitchens. There are some things that you can make at home and produce better results than most restaurants – pasta is one of those dishes. I wanted to give the home cook all the skills needed to produce delicious pasta for themselves.
About your Book:
For hundreds of years, pasta dishes have been the family favorites that home cooks rely on regularly. The purpose of this book is to provide key instructions, skills and great recipes for authentic Italian pasta dishes. These easy-to-prepare recipes range from old favorites to personal innovations, each carefully tested by the well known Chicago chef John Coletta of Quartino Ristorante & Wine Bar.
Cuisine Style or Food Genre
Italian, Pasta
Sample Recipe or Food Advice
Spaghetti with Monkfish Ragù (spaghetti al ragù coda di rospo)
Monkfish is often called “poor man’s lobster” because it somewhat resembles northern lobster in flavor and texture. If it is well trimmed of membrane, it makes a flavorful pasta dish at a fraction of the cost and labor required for real lobster.
Serves 4 to 6
3 tbsp extra-virgin olive oil
2 tbsp diced onion
2 tbsp diced peeled celery
2 tbsp diced trimmed fennel bulb
Salt and freshly ground white pepper
1 cup diced, skinless, boneless monkfish
1 cup dry white Italian wine
½ cup canned crushed Italian tomatoes
1 tbsp salt
1 lb dried spaghetti
1. In a covered pasta pot over high heat, bring water to a rapid boil.
2. Meanwhile, in a large sauté pan, heat oil over medium heat. Add onion, celery and fennel and cook, stirring, until vegetables are tender but not browned, about 5 minutes. Season to taste with salt and pepper. Add monkfish, wine and tomatoes. Reduce heat to low and simmer for 20 minutes. Using a fork, mash monkfish until it flakes. Continue to cook until sauce thickens slightly, about 3 minutes. Cover and remove from heat. Set aside.
3. White sauce is simmering, add salt and dried gluten-free spaghetti to the boiling water and cook, uncovered, over high heat until pasta is al dente. Scoop out about 1 cup of the pasta water and set aside. Drain pasta.
4. Return sauté pan to medium heat. Add ½ cup of the reserved pasta water and gluten-free spaghetti and continue to cook for 2 to 3 minutes, using pasta tongs to toss and coat evenly, and adding more pasta water if necessary. Season to taste with salt and pepper. Toss well.
5. Transfer to a large serving bowl and serve immediately.
What formats are your books in
Print
How do you see writing a food/cookbook as different from writing other genres of books?
Italian food is what I know. This is what I grew up eating and have been cooking my entire life. I wrote this book to pass on my experiences so others can fully appreciate pasta.
How did you decide how to publish your book and where is it published through:
Paperback: 384 pages
Publisher: Robert Rose (October 1, 2009)
Language: English
ISBN-10: 0778802213
ISBN-13: 978-0778802211
Author Bio:
Throughout the centuries, the kitchen in Italian culture has been recognized as both the center of the heart and mind. This is a philosophy that still holds true today, as seen in the work of chef John Coletta. A first generation Italian-American, Coletta was born in New York City one year after his parents emigrated from Italy. With his father previously being a professional Italian chef in Rome and his mother an excellent Italian home cook, Coletta quickly cultivated a passion for Italian cuisine.
An award-winning chef who was named by a PBS TV series as one of “America’s Rising Star Chefs,” Coletta first began working in the industry as a teenager, when he would spend his summers working at a family owned restaurant in Italy. After graduating from New York City Technical College with a degree in Hotel Restaurant Management, Coletta worked at some of New York’s top restaurants including The Waldorf Astoria, the Four Seasons restaurant and Le Coup de Fusil.
Coletta has trained under legendary chefs like Alain Ducasse and Jöel Robuchon. Throughout the years, he has held several esteemed positions including chef di cucina at Nikolai’s Roof, a fine-dining restaurant located in Hilton Atlanta that earned a Mobil four-star rating during his tenure; and executive chef of Caesars Palace Hotel in Las Vegas, where he supervised a culinary staff of over 450 cooks and sous chefs. While serving as an executive chef of the five-star Shangri-la Hotel in Singapore, he was named one of the four “big guns” of Asian hotel cuisine by Sydney Morning Herald.
After returning to the States, Coletta opened Caliterra Bar & Grille in Chicago’s Wyndham hotel in 1999, which the Chicago Sun-Times named one of the city’s ten best Italian restaurants. From there, he joined the Carlucci Hospitality Group, where he designed and opened Carlucci Downers Grove restaurant. While the Italian dining concept was a success, receiving three star ratings from the Chicago Tribune and the Chicago Sun-Times, Coletta found himself wanting to have more creative control over his menu. In the summer of 2004 Coletta partnered with Steve Lombardo and Larry Shane to create Quartino Ristorante & Wine Bar – an authentic Italian restaurant that the trio still runs today.
Since opening in 2005, Quartino has been featured in several publications including USA Today Travel, Chicago Tribune and Chicago Sun-Times. Under his leadership, the restaurant also earned the coveted Ospitalità Italiana seal, which is awarded by the Italian government and recognizes restaurants abroad that properly promote the traditions of the Italian food culture. Quartino Ristorante also received three stars by the Chicago Tribune and the Chicago Sun-Times. In 2009, Coletta authored and published 250 True Italian Pasta Dishes, a cookbook dedicated to his passion for Italian gastronomy.
Website(s)
Author Home Page Link
Link To Book On Amazon
Link to Book on Barnes and Noble
Your Social Media Links
https://www.facebook.com/QuartinoRestaurant
https://twitter.com/QuartinoChicago
Serves Two by Carla Snyder @carlacooks
What inspired you to write your book?
Making dinner can be one of the most daunting tasks of the day. It’s late, you’re tired… brain dead actually. You’re too exhuasted to go out for dinner. All you want to do is eat a nice warm meal at your own table in your own home and decompress. Maybe with a glass of wine or even a cocktail.
I wanted to write a cook book that could be the answer to this dilemma. I love to cook and eat well and want to help others to cook at home instead of eating out or having processed meals because I think it is essential to good health, not to mention happy taste buds. I’ve been a cooking school teacher for 20 years and enjoy giving people the skill and confidence to fit cooking a meal inside their busy lives. I’ve essentially condensed my knowledge as a cooking school instructor, caterer and recipe developer and paired foods with similar cooking techniques, to make a meal in one pan.
About your Book:
Serves Two is part of an innovative new multi-media cookbook app collection featuring award-winning authors that will, virtually, be in the kitchen with you through interactive videos. These short clips will show you important information on techniques and ingredients, giving you the confidence you need to execute any recipe successfully – the first time.
Award winning author Carla Snyder has provided “25 complete one pan dinners for two busy people”. Included are recipes for complete made-from-scratch-meals, with one pan clean-up and ready to eat in about 30 minutes. These are not casseroles, but dishes like Roasted Halibut with Fingerlings and Chimichurri Mayo, Braised Chicken Involtini with Tomatoes and Capers and Whole-Wheat Pasta with Chicken, Snow Peas and Peanut Sauce. How is this possible? She’s condensed her knowledge as a cooking school instructor, caterer and recipe developer and paired foods with similar cooking techniques, to make a meal in one pan.
In addition, each recipe is accompanied by gorgeous photography and filled with short video clips that will guide you through the important techniques and ingredients you need to know to execute the recipe successfully. There are over 65 videos included – all can be displayed over AirPlay. This innovative format allows Carla to virtually be in the kitchen with you, guiding you step by step through every recipe.
Cuisine Style or Food Genre
Main Course Meals for Two
Sample Recipe or Food Advice
Skillet Pork Chops with Sweet Potatoes, Apples and Cider Sauce
Nothing says fall like tender pork, rich sweet potatoes and juicy apples. It’s the trifecta of autumn food pairings…local, seasonal, delicious. That little spike of mustard in the cider sauce is just the thing to moisten what can sometimes be a tough cut of meat.
Tip: Be sure to buy pork chops that are 1-inch thick. A thicker cut will retain more of its natural juices, which equals more flavor on your plate. Thinner chops will cook more quickly and tend to dry up and become tough.
2 tablespoons olive oil vegetable oil
2 center-cut, boneless loin pork chops, 1-inch thick
Salt and freshly ground black pepper
1 large sweet potato, halved lengthwise, peeled and thinly sliced
1 Crispin, mutsu or Braeburn apple, peeled, cored and cut into 14 slices
1/2 cup apple cider, plus more if needed
1/4 teaspoon ground cinnamon
1 teaspoon Dijon mustard
1/4 cup toasted chopped walnuts
1 tablespoon chopped parsley if desired
Heat a large sauté pan over medium-high heat and add the vegetable oil.
Season the pork chops with salt and pepper and add them to the pan. Cook for about 4 minutes on the first side or until they brown. Turn them over and cook on the other side for about 3 minutes. The chops will not be fully cooked at this point.
Transfer the pork chops to a plate and add the potatoes, apples, cider and cinnamon to the pan. Sprinkle a little salt and pepper over the top and bring to a simmer. Cover the pan, reduce the heat to medium and cook the potatoes for 15 minutes or until almost tender.
Return the pork chops to the pan and nestle them into the vegetables. Cover and cook for another 5 minutes or until the meat is cooked through and the potatoes are tender.
Transfer the pork chops, potatoes and apples to heated plates. There should be about 1/4 cup liquid in the pan. If no liquid remains, add 1/4 cup cider. Over heat, whisk in the mustard. Spoon the cider sauce over the pork chops. Garnish with the walnuts and parsley if desired.
You shouldn’t be looking for any more food on your plate with this meal, but feel free to add a tossed green salad and a tall cold glass of Blue Moon, a Belgian style wheat beer flavored with coriander or and orange peel.
What formats are your books in
eBook
How do you see writing a food/cookbook as different from writing other genres of books?
We do write more prose in cook books these days. Headnotes are longer and stories about the food are often included, so we are moving closer to novels, but I don’t see novels including recipes any time soon.
What advice would you give to someone that is thinking about or currently working on a food book or cookbook
Begin with an idea that is unique to you. Think the idea through completely and make sure there is enough depth in the topic to become a book. Start a blog and begin the writing and recipe development process. It’s amazing how a weekly post can make you a better writer over time. Write a proposal and then find an agent to represent you. It’s tough to get publishers to read unsolicited proposals. If you really have passion for the topic, don’t give up.
How did you decide how to publish your book and where is it published through:
I was approached by a company to write this ebook after writing 5 books in print. It is available on itunes and is compatible with iphones, ipads and ipodtouch. I wanted a digital presence in the cook book market and at the time a digital cook book with apps could cost up to $75,000 to produce. There are many venues out there now such as mobileskillet.com that can produce an ecook book for you for far less money, so self publishing in the digital realm is reasonable now. But I prefer working with an established company like The Informed Chef who does are the marketing and leg work for me.
Author Bio:
Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, culinary team building company owner, free lance food writer and co-author of 6 cook books. Her work has appeared in Bon Appètit, Chili Pepper, Better Homes and Gardens, Family Fun and numerous local and regional magazines and newspapers.
She is co-author with Meredith Deeds of The Mixer Bible and The Mixer Bible 2nd Edition (Robert Rose 2005 and 2009), 2007 James Beard nominated The Big Book of Appetizers (Chronicle Books 2006), The Take-Out Menu Cookbook: How to Cook IN The Food That You Love to Order Out (Running Press, 2007), Good Morning America’s top ten pick of 2008, 300 Sensational Soups (Robert Rose, 2008), Fish for Dinner (contributor, Williams Sonoma, 2009), the digital ecook book with apps Serves Two (available on itunes) and Everyday to Entertaining (Robert Rose 2011). Carla has a new book coming out in spring 2013 titled One Pan Two Plates: 70 Complete One Pan Dinners for Two (Chronicle Books). She has been a frequent guest on Martha Stewart Living Radio and Dinner Plans. Look for Carla on Facebook, Twitter (carlacooks) and at ravenouskitchen.com where she blogs about everything from cooking for two to easy weekend entertaining for a crowd.
Website(s)
Author Home Page Link
Link to Buy Book
Your Social Media Links
http://www.goodreads.com/user/show/12936603-carla-snyder
http://www.facebook.com/carla.snyder.334
https://twitter.com/carlacooks
http://pinterest.com/carlacooks/
