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Presents a collection of recipes for such dishes as Milly's meatballs, Henry's kickback antipasto hero, pasta e fagioli, and Sicilian meatloaf, along with cooking and substitution tips, and anecdotes about the author's life.
Recipes to make even the toughest tough guy beg for more… Mom’s Antipasto • Sunday Gravy (Meat Sauce) • Cheater’s Chicken Stock • Striped Bass for Paulie • Fat Larry’s Pizza Dough • Henry’s Kickback Antipasti Hero • Sicilian Easter Bread with Colored Eggs • Clams Casino • Osso Buco • Oven Penitentiary Sauce with Sausage • Michael’s Favorite Ziti with Meat Sauce • and many others Henry Hill was a born wiseguy. At the pizzeria where he worked as a kid, he learned to substitute pork for veal in cutlets—which came in handy later when the bankroll was low. At thirteen, he got his first percentage from a local deli—that lost business when he started supplying the neighborhood wiseguys with his own heroes. And what great heroes they were… Once he entered Witness Protection, though, Hill found himself in places where prosciutto was impossible to get and gravy was something you put on mashed potatoes. So he learned to fake it when necessary (for example, Romano with white pepper took the place of real pecorino-siciliano cheese), and wherever he found himself, Hill managed to keep good Italian food on the table. He still brings this flair for improvisation to his cooking. No recipe is set in stone. And substitutions are listed in case you need them. Now, in his inimitable style, Hill tells some spicy stories of his life in the Mob and shows you how to whip up his favorite dishes, Sicilian style—even when you’re cooking on the run....
In 1980, my life as a 'Goodfella' came to an end...I traded my Brioni and Armani suits for T-shirts and jeans. I became a normal citizen. I became Joe Schmoe,' says Henry Hill, author of GANGSTERS AND GOODFELLAS and subject of WISEGUY, which was the inspiration for the blockbuster film GOODFELLAS.After a quarter of a century of silence, Hill can finally tell us the rest of the story, Gangsters and Goodfellas picks up where Wiseguy left off, taking readers on the crazy ride of Henry's life - hiding out in the Witness Protection Programme, doing prison time for drug charges, testifying in high-profile, heavily guarded mafia trials, leaving his wife and children and eventually ending up in the entertainment business. Including an exclusive selection of photographs from Henry's personal collection, Gangsters and Goodfellas also reveals Henry's lifelong struggle with addiction, his 'business' relationships that have ranged from mob bosses to movie producers and how, through everything, he survived: ' Its been a hell of a journey, and if I hadn't lived it myself, I would never believe it. I survived the mob. I survived the government, now I'm trying to survive Hollywood.
The Goodfella's Guide to New York is a truly facinating guide to New York's notorious mob haunts. It is unlike any other guide book, and it also gives an excellent real life New Yorkers view of restaurants, bars and tourist attractions to visit.
Picking up where "Wiseguy" leaves off, this book takes readers on the crazy ride of Hills life--hiding out in the Witness Protection Program, testifying in high-profile mafia trials, and eventually ending up in the entertainment business.
Now in paperback, here's the first nonfiction work from Joe Pistone since his New York Times #1 bestseller and hit movie, Donnie Brasco. Perhaps no man alive knows the lifestyle of wiseguys better than Pistone does, having spent six years infiltrating the Mafia as an undercover FBI agent. Now, years later, Pistone reassesses the underworld. Often poignant, and in startling detail, THE WAY OF THE WISEGUY gives readers a first-hand look at the psychology and customs of the wiseguy.The book features 34 chapters that reveal key principles of wiseguy life, including “How Wiseguys Carry Out a Hit,” “How Wiseguys Get Straightened Out,” and “A Typical Day in the Life of a Wiseguy.” Pistone's spellbinding stories provide a first-hand look at this lawless realm of badguys, which is often uncannily relevant to the workings of legitimate big business and everyday social discourse.
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.
A captivating journey to off-the-beaten-path French wine country with 100 simple yet exquisite recipes, 150 sumptuous photographs, and stories inspired by life in a small village “Francophiles, this book is pure Gallic food porn.” —The Wall Street Journal Readers everywhere fell in love with Mimi Thorisson, her family, and their band of smooth fox terriers through her blog, Manger, and debut cookbook, A Kitchen in France. In French Country Cooking, the family moves to an abandoned old château in Médoc. While shopping for local ingredients, cooking, and renovating the house, Mimi meets the farmers and artisans who populate the village and learns about the former owner of the house, an accomplished local cook. Here are recipes inspired by this eccentric cast of characters, including White Asparagus Soufflé, Wine Harvest Pot au Feu, Endives with Ham, and Salted Butter Chocolate Cake. Featuring evocative photographs taken by Mimi’s husband, Oddur Thorisson, and illustrated endpapers, this cookbook is a charming jaunt to an untouched corner of France that has thus far eluded the spotlight. — Los Angeles Times: Best Cookbooks of Fall 2016
Nuovo Vesuvio. The "family" restaurant, redefined. Home to the finest in Napolitan' cuisine and Essex County's best kept secret. Now Artie Bucco, la cucina's master chef and your personal host, invites you to a special feast...with a little help from his friends. From arancini to zabaglione, from baccala to Quail Sinatra-style, Artie Bucco and his guests, the Sopranos and their associates, offer food lovers one hundred Avellinese-style recipes and valuable preparation tips. But that's not all! Artie also brings you a cornucopia of precious Sopranos artifacts that includes photos from the old country; the first Bucco's Vesuvio's menu from 1926; AJ's school essay on "Why I Like Food"; Bobby Bacala's style tips for big eaters, and much, much more.
Written by the son and daughter of Henry Hill, the real-life focus of "Wiseguy" and "Goodfellas, On the Run" is a harrowing account of a childhood spent coping with an out-of-control father while dodging frightening Mafia retribution.