Mafia Cookbook Revised and Expanded or Vegan

Mafia Cookbook Revised and Expanded

Author: Joseph Iannuzzi

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.

Table of Contents:

Recipes

Pasta Marinara Veal Marsala Monkfish Marinelli Cicoria Insalata (Dandelion Greens Salad)

Panacotte (Greens and Beans)

Shrimp Scampi Baked Pork Chops Philadelphia Mandarin Pork Roast Rice and Ricotta Pudding New York Strip Steak Florentine with Sautéed Mushrooms Asparagus Hollandaise Manicotti Marinara with Mint Giambotta (Green Beans, Potato, and Tomato)

Pasta Fagioli Appetizer Soup Veal Osso Buco Savory Stuffed Artichokes Sicilian-Style Breaded Sautéed Steak and Greens Zabaglione Orecchietti with Peas and Prosciutto Pot Roast à la Joe Dogs Chicken Cacciatore Northern-Style Spinach and Eggplant Lasagna with Sun-Dried Tomato Sauce Peach Cobbler Fish en Papillote in Béchamel Sauce Baked Chicken à la Joe Dogs Mussels in Light Sauce Steak au Poivre Shrimp Scampi Gambino-Style Lobster Newburg Caponata Bracciole Stuffed Shells with Tomato Sauce Bouillabaisse Veal Oscar Maine Lobster Fra Diavolo Lemon Granita Crabmeat Appetizers Steaks Cognac Minestrone

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Vegan: The New Ethics of Eating

Author: Erik Marcus

In this book, you will find the latest information about how what you eat affects your health, the environment, and the existence of the animals who share this planet. Vegan explains clearly how simple but significant the switch to an all-plant diet can be. Adding weight to Marcus's own arguments are in-depth discussions of ground-breaking work by these internationally respected experts:

Heart specialist--Dean Ornish, M.D.
Nutrition scientist--T. Colin Campbell, Ph.D.
Weight loss expert--Terry Shintani, M.D.
Vegetarian nutritionist--Suzanne Havala, R.D.
Farm Sanctuary founders--Gene and Lorri Bauston
Population analyst--David Pimentel, Ph.D.
Mad Cow expert--Stephen Dealler, M.D.
Rangeland activist--Lynn Jacobs