What inspired you to write your book?
To find a cookbook with 20 amazing recipes which are all popular ones, is very hard to find. I wanted to create an easy to download e-Book for a fair price. This way someone does not need to download a 500 recipe cookbook in order to get about 20 or 30 good recipes. This saves everyone time and money. But most of all I selected these recipes because they are all 4 to 5 star recipes and have been verified to be such, by many reviews. So for me it was a win, win, win. I hope you’ll feel the same if you try some of these recipes. I just want to produce the best cookbook out there with famous recipes that everyone wanted in their collection.
About your Book:
Are you looking for Italian Classics? Then this book is for you! It’s packed with the most popular recipes in a small package, and a small download file. Unfortunately, lots of cookbooks today offer so many recipes, but not enough good ones. This cookbook’s the exact opposite. Only 20 recipes, but all amazing! Ones you’d actually want to make. The recipes in here are so tasty that even an Italian Nonna would approve of them. See the table of contents of recipes for yourself, and you can be the judge. This book is first in a series called Best of the Best Recipes focusing on delicious, famous international food and desserts. The recipes in THE ITALIAN COOKBOOK were carefully chosen. There’s no fluff. These recipes have been judged, and rated by lots of reviews to be the most delicious, earning them a quality control stamp of approval. All readers can benefit by the easy to follow directions.
Cuisine Style or Food Genre
Sample Recipe or Food Advice
Okay I’ll give some food advice.
Don’t burn your garlic. If flavoring oil or butter first with garlic when using a frying pan or pot is fine if you only let the garlic cook by itself for about 5 to 10 seconds on a light sizzle. This short amount of time will help avoid the garlic from getting burned. You can then add other ingredients immediately after placing the garlic in the hot oil, so make sure that you have them ready to throw into the pan. Adding the next ingredient quickly like onions for example, will save your meal usually. Some like to add onions and garlic at the same time which will be even better as a protective step to keep the garlic from burning. You definitely don’t want the bitter flavor of burnt garlic in your food. If not using onions after the garlic anything will do the trick of soaking up the heat, like tomato sauce, or any liquid. Just be careful. That’s my advice for the day! An experienced cook knows this, but some out there don’t. So I hope it helps the new chefs out there.
What formats are your books in: eBook
How do you see writing a food/cookbook as different from writing other genres of books?
I think this type of book needs to written in an easy to understand way. So when following the directions the reader never gets confused. If the reader ever doesn’t understand one of the steps to create the recipe, the food may not turn out so good.
Advice to someone that is thinking about or currently working on a food book or cookbook
Take your time. Don’t be in a hurry.
This took much longer than I thought it would.
I kept adding things that I did not plan on in the beginning.
How did you decide how to publish your book and where is it published through:
I decided to self publish my book. I like to do things myself the first time and later possibly hire others to do some of the tasks for me like formatting and art design. I’m currently using Amazon to promote it for me.
Mario was born in Brooklyn, NY in the early 60’s, and lived in the Tri-State area for more than half of his life. He’s been cooking for over 40 years and is more serious now than ever about food, especially Italian food. As a teen Mario learned some basic cooking skills from his teacher who was a Le Cordon Bleu Paris graduate. He learned some basic breakfast foods like eggs, pancakes, French toast, with some desserts like pies. His love for tomato sauce started at a very young age. He believes that traditional does not mean boring, and a good meal is a good meal. While tomato sauce is his favorite, he enjoys other sauces including Alfredo, Asian Brown, Thai Curries and many others.
His cookbook entitled THE ITALIAN COOKBOOK: 20 Famous Italian Recipes is the first book in a series called the “Best of the Best Recipes” which focuses on the most popular favorite Italian recipes. His short cookbooks are great for people that want to download some amazing recipes which received the highest ratings from many reviews for a fantastic price. So if you what you are looking for is 10 or 20 great recipes for a specific type of food without having to download expensive books containing 200 or more recipes then his cookbooks will most likely be the best choice for you.
If you like Mario’s recipes or books you can join his free email club, which is for readers and fans. Get his newest books at super low prices and also for free at times before the rest of the world finds out about them. You can register for the club is on his website homepage at www.mariomazzo.com so sign up and always get alerts when something good is happening.
More about the Author
Mario’s theory in the kitchen is, “When something isn’t broke don’t fix it, because you may have to eat it one day.”
He often likes to tell the story of how his mother feed him pizza when he was a baby, in liquid form, in his bottle. Claiming that she used a blender to turn it into a soup like consistency in order to feed him before he could eat solid food. He developed a deep love and appreciation for pizza. Although people don’t know if his crazy stories are true or not they enjoy them nonetheless. Mario enjoys sharing his knowledge as well as learning new things. A few years ago he attended an in depth cooking class learning how to make authentic Thai food while in Chiang Mai, Thailand. He quotes, “The class was perfect and the exciting journey the teacher took us on, to the Thai outdoor food market. He showed us where to gather the fresh, secret ingredients for the many delicious meals that we made. And wow, were they good!”
Mario is currently creating new cookbooks to best recipes with the world. He belongs to a couple popular social media groups, just look him up.
Author Home Page Link
Link To Book On Amazon
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