A world tour of beloved floor meat recipes from award-winning creator James VillasGround meats are very easily reasonably priced and amazingly versatile—and typical in almost every single cuisine. Floor beef, pork, poultry, and seafood are staple substances throughout continents and cultures, but they’ve seldom been offered the respect they deserve. With favorites like the typical American hamburger and steak tartare, croquettes and crab cakes, From the Ground Up collects two hundred recipes that span the planet, all offered with the enthusiasm and type that make James Villas one particular of the world’s most admired meals writers. Right here, he pays loving tribute to this underappreciated culinary wonder, letting it just take its rightful seat at the head of the table. With delectable dishes from far and extensive, this fantastic assortment is stuffed with inspiration. James Villas was the foodstuff and wine editor for City & Region publication for 27 several years and is the creator of Pig, The Bacon Cookbook, and The Glory of Southern CookingFeatures 20
A Clever and Timely Twist for Meats and Seafoods,
Leave it to former Town & Country food and wine editor James Villas to come up such a timely topic for our economic times, how to use economical ground meats and seafoods to create great dishes.
From the simplicity of “The Perfect American Hamburger” to the ethnic “Jamaican Chicken-Stuffed Plaintains’ and the regionally-inspired California Lobster and Avocado Salad in Radiocchi Cups, “From the Ground Up” covers a wide range of applications for ground meats and seafoods.
Villas has relied on his world-wide travels and solid knowledge of cooking traditions around the globe to offer more than 200 recipes, along with practical tips for doing your own meat grinding at home. Most of the recipes are great for groups or for preparing ahead of time to dole out during the week.
You will never look at a pound of ground beef or turkey in the supermarket case the same again after reading “From the Ground Up” – visions of Scandinavian Meatballs, Cajun Boudin Rouge or Norwegian Croquettes will be dancing in your head instead.
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Ground meats are about the most flexible foods around. There’s just one problem: What do I do with it for dinner tonight?
Actually, that’s no longer a problem, with From the Ground Up. Author, James Villas — a Food & Wine editor, renowned cookbook author, and James Beard Award winner — takes us around the world with ever-versatile ground meats, including beef, pork, chicken, turkey, veal, lamb, and even seafood (ceviche, anyone?). And when I say, “around the world”, I mean it; the book really is a culinary voyage across the globe, in its 400 pages of mouth-watering recipes.
For instance, in the first of eleven chapters, on Appetizers, Canapes, and Dips, the thirty two recipes range from Boston Clam Dip, to Greek Lamb, Raisin and Pine Nut Spanakopitas, back to Key West for Conch Fritters (yum!) to a Japanese Shrimp Spread with Sake, a French Country Pate, or Singapore Crabmeat and Peanut Toasts.
Other chapters in From the Ground Up include Soups and Salads, Sandwiches and Turnovers, Patties, Balls and Dumplings, Pies, Quiches, and Souffles, Casseroles and Pastas, Hashes and Chilies, Sausage, Sauces and many more.
I think you probably get the idea: without exaggeration, From the Ground Up is THE authoritative work on ground meat dishes of all kinds. Any recipe you’ve ever had — or wanted to have — with any type of ground meat is likely to be found here. And what’s more, the recipes are the kind you will actually make, over and over again, with many sure to become family favorites. Now to get busy making Meatballs Stroganoff with that ground round in the fridge… My family is going to love it!
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