Maybe the First Pizza Video Ever at Pizzeria Naples Italy

 

A Pizzaiolo making PIZZA

Somewhere in Napoli

1967





Maybe the First Neapolitan Pizza Video Ever ?

NAPLES, ITALY 

1967
POSITANO The AMALFI COAST

COOKBOOK / TRAVEL GUIDE


PASTA SEAFOOD DOLCI




Sulla PIZZA NAPOLI

PIZZA DOCUMENTARY

NAPLES, ITALY

1974





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Sicilian Pizza Palermo Bagheria Sicily Arancini Pane Milza with Frank Pinello Show

 

SFINCIONE PALERMITANO 

The Most CLASSIC SICILIAN PIZZA
,
with Onions, Anchovies, Caciocavallo Cheese, Breadcrumbs

CUDDURUNI

Another Classic SICILIAN PIZZA

With Tomato, Anchovies, Grated Pecorino and Mozzarella

with Oregano


PIZZA and Other SICILIAN FOOD SPECIALTIES

Like Pane Musesa, a Sandwich made with Beef Spleen and Cheeses

ARANCINI Sicilian Rice Balls, CAPONATA , and More ..
RECIPES from My SICILIAN NONNA



NINO BALLERINO

Brings Frank and Frank Vasteddi (Pane Musesa)

Arancini, Panelle, and ???



SFINCUNARO Luigi Romeo

PALERMO
LUIGI’S CART

Selling SFINCIONE (Sicilian Pizza)

On the Streets of PALERMO

SICILY



“Sfincione Buona”

One of Luigi’s BIGGEST Customers

“And we Mean BIG” !!!





“The Flavors of Palermo”

Frank Loves It




“I Eat a Lot of SFINCIONE”

“A LOT”  !!!

“MACCHERONI Too”




Giovanna makes SFINCIONE for Frank

and her Husband Pino


PANE MUSESA

aka Pane Milza

aka in New York it’s known as VASTEDDI

Made of Beef Spleen, Ricotta, and Caciocavallo Cheese

“Yumm” !!!



SFINCIONE al BAGHERIA
Delicious SICILIAN BREAD

At PANIFICIO VALENTO


BAGHERI, SICILY
Maurizio mans the Bread Oven

Panificio Valenti

Bagheria




SFINCIONE BIANCO

BAGHERIA




HOW to MAKE PIZZA at HOME

Video Recipe by FRANK PINELLO

BROOKLYN, New York

GRANDMA PIZZA RECIPE




PIZZA RECIPE iN POSITANO

The AMALFI COAST COOKBOOK

PIZZA – PASTA

And More ..



COOKING, EATING, TRAVEL

NAPLES POSITANO The AMALFI COAST

ITALY








Da Michele Pizzeria of Naples is Coming to New York

 
 
JULIA ROBERTS Eating PIZZA at da MICHELE
 
NAPOLI


“I’m in Love I’m having a relationship with my Pizza.”

 
Julia Roberts in EAT PRAY LOVE




 
JULIA Mangia la PIZZA


“It’s your moral imperative to fall in Love with that Pizza.”

Julia Roberts … EAT PRAY LOVE




Antica Pizzeria Da Michel of Naples is Coming to NEW YORK



Yes the famed Pizzeria Da Michele of Napoli is coming to New York’s Greenwich Village. 
The Pizzeria made hugely famous by actress Julia Roberts after she shot a scene for her movie
Eat Pray Love eating Pizza with a friend. Ever since then tourists from around the World but
especially American’s flock there everyday and wait in line for two hours or more just to get inside and eat the Pizza.

And don’t think just because it’s so busy and now one of Naples top Tourists Attractions, if not the single most popular one, that the Pizza might be lacking. No, “No Way.” The Pizza is a t the pinnacle of the Pizza making art, just as it was before Julia Roberts ever set her pretty little face in the place, as it is now, and hopefully always will be.

Antica Pizzeria Da Michele is coming to New York and will be located at 2 Bank Street in Greenwich Village. Will it be a hit? There’s no guarantee. Let’s not forget the the not as popular, still 
Gino Sorbillo Pizzeria in Naples is one of Napoli’s most famous and popular pizzerias of all, both with native Neapolitans and tourist alike. Sorbillo came to New York, many, including Gino himself expected it to make a huge splash and become a huge success, It has not. Far from it, the place is not popular and really not that successful at all. Will Da Michele find the same fate in coming to 
New York? Who knows? One can never really predict these things for sure when it comes to 
New York City. People have ideas and make calculated risk, but you never really know until things happen and get under way whether they will work in New York or not. The Big Apple can be quite a tough nut to crack. However, all this being said, I myself do have a gut feeling where Gino Sorbillo Pizzeria has failed to catch on and become a great success in New York, it is my gut feeling that
Antica Pizzeria Da Michele of Naples will fare far better in New York than Sorbillo Pizzeria. I think
Da Michele will catch on and become a Big Hit. But who know, I might be wrong, and we will have to wait until they open and get under way, whether New Yorker’s fall in love with Da Michele in New York as Julia ROberts character in Eat Pray Love did, where Roberts said, “I think I’m in Love? I’m
having a relationship with my Pizza.” And so we will have to wait and see if New Yorker’s do the same in New York, as Julia Roberts did in Da Michele Pizzeria in Naples, and if “New Yorkers Fall in Love, and have a relationship with Da Michele Pizza.” We waiting and wish them well.

Basta! 


Daniel Bellino Zwicke
NYC March 29, 2021

 

 
 
 
 
 
PIZZAIOLI at da MICHELE
  
NAPOLI
  
ITALY
MANGIA BENE





POSITANO

The AMALFI COAST COOKBOOK

Read About JULIA ROBERTS at Da MICHELE

NEAPOLITAN PIZZA

HOW to Make PIZZA at Home RECIPE

NAPLES – SORRENTO – POSITANO – CAPRI

TRAVEL INFO – STORIES of POSITANO – NAPLES – CAPRI

The AMALFI COAST COOKBOOK / TRAVEL

A PIZZA MARGHERITA

ANTICA PIZZERIA Da MICHELE

NAPOLI
ANTICA PIZZERIA da MICHELE

NAPLES, ITALY


Crowds wiat 1 or two hours or more to get inside and Eat Pizza at Da MICHELE in Naples
Italy. Will they do the same at Da MICHELE NEW YORK ? We think they will, but only time will tell for sure.
NAPLES – ROME – POSITANO

WORLDWIDE ?

BEST PRICES in The BUSINESS

NEW YORK – NAPLES – ROME

WORLDWIDE
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..
 

Joes Pizza Greenwich Village New York

JOE’S PIZZERIA
 
Bleecker and Carmine Streets
 
GREENWICH VILLAGE
 
Back in The DAY
 
1980s
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As far as Pizza and what is known as a Slice Joint, to many in New York Joe’s is # 1 , and many celebrities like Toby Mcguire, Leonardo DiCaprio, Bradly Cooper, and Lenny Kravitz to name a few, love to go to Joe’s for a late night slice.
Established in 1975 by Joe Pozzuoli, who is originally from Naples, Italy, the birthplace of pizza, Joe’s Pizza is a “Greenwich Village institution” offering the classic New York slice for over 37 years.  First,  we served our customers from our corner location at Bleecker and Carmine Street and now three doors down at 7 Carmine Street.  At 75 years of age, Joe Pozzuoli still owns and operates the restaurant.
Established in 1975 by Joe Pozzuoli, who is originally from Naples, Italy, the birthplace of pizza, Joe’s Pizza is a “Greenwich Village institution” offering the classic New York slice for over 37 years.  First,  we served our customers from our corner location at Bleecker and Carmine Street and now three doors down at 7 Carmine Street.  At 75 years of age, Joe Pozzuoli still owns and operates the restaurant.
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.
Screenshot 2021-03-18 2.44.06 PM
Joe Pozzuoli
The JOE behind JOE’S PIZZERIA
Greenwich Village, New York
.
JOE’S PIZZA
 
JOE PUOZZOLI (R) 
 
with his Grandson SAL VITALE
 
 
 
 
 
SUNDAY SAUCE
 
alla CLEMENZA
 
alla PACINO

AMAZON.com

 
 
 
 
 
 
POSITANO
 
The AMALFI COAST COOKBOOK
 
TRAVEL GUIDE
 
PIZZA RECIPE
 
And Other GREAT RECIPES Inside
.

 

 
 
 
 
 

New York Pizza

 



Frank Pinello with John Brescia

At LOMBARDI’S PIZZA

NYC

Michael at TOTONNO’S PIZZERIA NAPOLETANA

CONEY ISLAND

BROOKLYN


The ORIGINS of NEW YORK PIZZA

LOMBARDI’S, TOTTONO’S, JOHN’S




ANTONY PERO was the PIZZAIOLO at LOMBARDI’S 

with GENARO LOMBARDI

1905

In 1924 Anthony Opened his own Place

TOTONNO’S PIZZERIA

CONEY ISLAND, BROOKLYN

NEW YORK


COOKIE and ANTOINETTA

CUGINI

Cookie Cemineri and Antoinette Balzano
TOTONNO’S PIZZERIA

CONEY ISLAND

BROOKLYN




MARK IACONO and FRANK PINELLO

at JOHN’S PIZZA

BLEECKER STREET

GREENWICH VILLAGE


MARK and FRANK

PIZZA at JOHN’S

A John’s Pizza


Mark Iacono demonstrates the proper way
to Eat a NEW YORK SPICE

PIZZA
The Soho Square

PRINCE STREET PIZZA

Prince Street

NEW YORK

POSITANO





Sunday Sauce Best Italian Cookbook

“Yes !!! SUNDAY SAUCE is Number 1 AGAIN”
BESTSELLER ITALIAN COOKBOOKS
 
SUNDAY SAUCE is # 1 Again !!!
 
NEST SELLING ITALIAN COOKBOOK
ScreenShot2016-10-30at2.25.18PM
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Happy National Pizza Day and Pizza Recipe

Screenshot 2021-02-09 at 10.59.09 AM
John Travolta eating Brooklyn Pizza
At LENNY’S PIZZERIA
Brooklyn,  NY
“SATURDAY NIGHT FEVER”
John shows us the Proper Technique of Eating a “DOUBLE DECKER”
“Only in NEW YORK” !
 
HAPPY NATIONAL PIZZA DAY !!!
Screenshot2021-02-09at10.30.25AM
 
 
 

PIZZA ?

 

    “Yes You Can Make It” !

Italian all over Italy, as well as their Italian-American cousins in America,love to make this tasty homemade pan pizza at home. It’s absolutely delicious, and a lot easier to make than you’d think. This is the basic recipe for a Pizza with Tomato & Mozzarella, and you can add other toppings like; Sausage, Pepperoni, Mushrooms, and / or Sweet Peppers if you like. You can even make some delicious Rosemary Focaccia by eliminating the tomato and mozzarella, and adding fresh Rosemary instead. Once you know how to make this basic pizza, you can do a lot of things with this recipe. so give it a shot. Make it a few times and you’ll become a pro, and a hit at the Friday Night Pizza Party, or anytime at all. Buon Appetito! 

Ingredients for the Dough :

 

1 packet Dry Yeast (2 ¼ teaspoons)

1 teaspoon Sugar

1 cup Warm Water  (about 110 degrees)

3 cups Bread Flour

2 teaspoons Kosher Salt (or Sea Salt)

1 Tablespoon Olive Oil for dough & more for pan

You will need a Food Processor to make this dough.

 

Place the water, Sugar, and Yeast in a small bowl, stir it a little, then let it rest at room temperature until it starts to foam (about 10 minutes).

 

If your food processor has a plastic dough hook use that. If it doesn’t, then insert the metal cutting blade onto your processor.

 

Add the Flour and Salt to the food processor and pulse for 2 seconds.

 

Add the water / yeast mixture and 1 tablespoon of Olive Oil to the processor.

 

Turn the processor on and let it run until the dough starts to form a ball, and is pulling away from the processor bowl. Then turn the processor on again, for exactly 30 seconds and stop.

 

Get a large glass or ceramic bowl and lightly coat the whole inside with some Olive Oil. Place the dough in the bowl and move it around so it gets coated completely with olive oil. If you need it, add a bit more olive oil.

 

Cover the bowl with plastic wrap, and leave the dough to rise for one hour, in a draft-space. Usually somewhere on the kitchen counter is fine.

 

After one hour to 1 hour & 15 minutes, your dough should have risen to double its original size. The dough is ready ro roll out and make pizza.

PIZZA TOPPING :

 

A jar of Italian Passata di Pomodoro (Tomato Sauce)

Olive Oil

Sea Salt

½ pound whole milk Mozzarella Cheese (Polly-O)

¼ cup grated Pecorino Cheese

8 Basil Leaves, torn by hand

 

Note : Passata di Pomodoro is puree of Italian Tomatoes, aka Tomato Sauce. I recommend getting the absolute best quality Italian product like, Mutti, or anything labeled San Marzano for best results.

MAKING THE PIZZA

 

You will need a half sheet pan (16.5” x 11.5” ) to make the Pizza.

 

Turn your oven on to 400 degrees.

 

Place 2 tablespoons of Olive Oil in the sheet-pan, and spread with your fingers so the whole bottom surface of the pan has a thin coat of oil.

Remove your dough from the bowl and place it in the center of the sheet-pan. Push the dough down with your hand, and push and stretch the dough until it forms into the size of the pan, and is completely covering the bottom of the pan.

 

Cover with plastic wrap and let the dough rest inside the pan for 10 minutes.

 

Take a spoon and spread enough of the tomato passata (tomato sauce) over most of the pizza dough, leaving a half inch around all sides without tomato, as a border that pizzas always have. 

 

Drizzle a couple tablespoons of Olive Oil over the pizza. Sprinkle a little Salt over the whole pizza. 

 

Sprinkle the grated Pecorino Romano Cheese evenly over the whole pizza. 

 

Evenly spread all the torn Basil over the pizza. 

 

Then evenly spread shredded mozzarella evenly over the pie. Don’t over do it with the cheese. There should be spots where there is just tomato and no cheese over it. You don’t want the cheese to completely cover the pied or it will be out of balance.

 

Place the Pizza in the oven and bake for about 16 to 20 minutes, until the crust looks nicely browned. Serve and enjoy.

 

Note : Naturally you can add other toppings to this basic tomato pizza, such as Pepperoni, Sausage, or Mushrooms, whatever you like.

 

You can make tasty basic focaccia by not adding the tomato and cheese as the toppings on the dough. Instead, add a little more olive oil, some extra Kosher or Sea Salt sprinkled on top. Then add some chopped fresh Rosemary on top, throw it in the oven and bake, and you’ll have some tasty Rosemary Focaccia.

 

 

 

This RECIPE was EXCERPTED from POSITANO The AMALFI COAST COOKBOOK / Travel Guide by Daniel Bellino Zwicke who says “HAPPY NATIONAL PIZZA DAY to ALL”

POSITANO The AMALFI COAST COOKBOOK is Available on AMAZON.com

 

 

“Enjoy The Recipe, Enjoy the PIZZA, Enjoy the BOOK .

 
POSITANO
 
The AMALFI COAST COOKBOOK
 
TRAVEL GUIDE
 
OUR FAVORITE NEW YORK PIZZA
JOHN’S of BLEECKER STREET
 
PIZZERIA

Di PARA PIZZA
 
And The Great DOM DeMARCO
LUCALI PIZZA
 
Mark Iacono
 
BROOKLYN, NY
 
 
 
“SICILIAN”
 
A CLASSIC NEW YORK SQUARE
 
 
 
One of My Favorites of All !!!
 
The Soho Square
 
 
“Yumm” !!!
 
PRINCE STREET PIZZA
 
NEW YORK, NY
SUNDAY SAUCE
 
WHEN ITALIAN-AMERICANS COOK
.

 

 

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Making Homemade Pizza at Home in Positano

 

la PIZZA della CASA

en POSITANO

HOMEMADE PIZZA i n POSITANO




NIKI POSITANO makes HOMEMADE PIZZA

at HOME in POSITANO

ITALY

VIDEO RECIPE





POSITANO 

The AMALFI COAST COOKBOOK / TRAVEL GUIDE

COMING SOON !!!!


February 2021




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The Best Pizza in Naples

Pizza
The BEST PIZZA in NAPLES
 
“The BEST of THE BEST”
ANTONIO STARITA
 
PIZZERIA STARITA
 
NAPOLI
POSITANO is COMING !!!
 
Read About PIZZA PASTA and POSITANO
 
In POSITANO The AMALFI COAST COOKBOOK
 
TRAVEL GUIDE of CAPRI – NAPLES – POSITANO
 
 
And The AMALFI COAST, ITALY
 
COMING November 28th 2020
RICK STEVES Eats PIZZA 
 
at ANTICA PIZZERIA Da MICHELE
 
“JULIA ROBERTS FAVORITE PIZZA”
 
 
 
SUNDAY SAUCE
.

 

10 Best Cookbooks for 2020

# 1 BEST VEGETABLE COOKBOOK

 
BEST VEGETABLE COOKBOOK

    VEGETABLE KINGDOM 

 

“Phenomenal . . . transforms the kitchen into a site for creating global culinary encounters, this time inviting us to savor Afro-Asian vegan creations.”—Angela Y. Davis, distinguished professor emerita at the University of California Santa Cruz

More than 100 beautifully simple recipes that teach you the basics of a great vegan meal centered on real food, not powders or meat substitutes—from the James Beard Award-winning chef and author of Afro-Vegan

 

# 2  BEST ITALIAN COOKBOOK

 
SUNDAY SAUCE
 
When Italian-Americans Cook
 
 
SUNDAY SAUCE
 
by Daniel Bellino Zwicke
 
Bestselling Italian Cookbooks
 
 
“Come here kid, lem-me show you something.You never know when you’re gonna have to cook for 20 guys some day.” Pete Clemenza says to Michael Corleone (Al Pacino) in Francis Ford Coppola’s The Godfather. It’s one of the most famed movie scenes in history, and of great importance to Italian-Americans. Clemenza is making “Gravy” aka Sunday Sauce, the Supreme Dish of Italian-America, and the dish that brings Italian Families together each and every Sunday. Learn How to Make Clemenza’s Sunday Sauce, Meatballs, Pasta Fazool, Momma DiMaggio’s Gravy, Goodfellas Sauce, and all of the great favorites of The Italian American Table. Cook Sinatra’s Spaghetti & Meatballs, Italian Wedding Soup and more, and delight in the many stories and factual information written by Italian Food & Wine Writer Daniel Bellino Zwicke. This book is filled with Joy & Love, and you will get many years of both, reading, cooking and eating the dishes in SUNDAY SAUCE “When Italian-Americans Eat”.Do you Love Goodfellas, The Godfather, and Italian Food? Of course you do. Learn How to make Clemenza’s Brooklyn Mob War Sauce for 20 people some day. Remember that scene in Francis Ford Coppola, Mario Puzo classic Film Trilogy of the Corleone Family of Sicily and Brooklyn, New York. Recipes in Italian-American New York Author Daniel Bellino Zwicke’s Best Selling Cookbook (2 Years Amazon Kindle) SUNDAY SAUCE include; Frank Sinatra Sunday Sauce, Dolly Sinatra’s Spaghetti Meatballs, Joe DiMaggio ‘s mom’s Sunday Gravy, and Charlie Scorsese making Sauce in Prison in Martin Scorsese’s GOODFELLAS – starring; Robert DeNiro, Joe Pesce, and Ray Liotta making Veal & Peppers and Sunday Sauce. And by-the-way, Joe Pesci and Liotta are both Italians from New Jersey, so they know their stuff when it comes to Italian Food and all things Italian (Mafia speak and so-forth). .
SUNDAY SAUCE With SAUSAGE MEATBALLS BRACIOLE PASTA..Editorial Reviews : Great Recipes & Stories of Italian-America …. I didn’t know what to expect before I loaded this on to my Kindle and started reading. The premise of the novel is a set of Italian recipes with each one accompanied by a story. This is the first of its kind that I’ve ever read or even heard of, so I thought I’d give it a chance and wasn’t disappointed after finishing it a few days ago.Daniel does a great job of creating the recipes and making sure that each one feels authentic and taste wonderful. All of the stories with each recipe is also well done and does a great job of connecting the food to the story. It’s hard to figure out which one is more enjoyable. The story side or the recipe side of this novel, but I had to chose it would be the recipe side of the novel as the recipes are truly great and highlight Italian cuisine.If you’re looking for a great cook book to give you some great Italian dishes to try out all courses, with a few stories to read while your food is cooking, then this is definitely the book you’ve been looking for. As it does a splendid job of creating wonderful, quality meals..Buy This One … This is The Best Italian Cookbook Ever !Authentic Italian Cooking … Many of the recipes are very close to those, my grandmother,who was from Sicily, made. These recipes are very good. My only critique is that the book could be edited better, but the recipes are very good. Buy the book if you want authentic Italian recipes. 
 
From the Author :  I’d like to thank everyone who has obtained anyone of my books and for your many kind words about some of the joys the recipes and stories within have pleased you. It’s truly an honor for me for each and every book that anyone obtains of mine and I thank each and everyone of you. 
 
 
SUNDAY SAUCE was # 1 BEST SELLER of ITALIAN COOKBOOKS on AMAZON KINDLE longer than any other cookbook.
 
 
 
 
Get SUNDAY SAUCE at AMAZON.com
# 3  BEST MEXICAN COOKBOOK
PATI’S MEXICAN TABLE
by Pati Jinich
PATI’S MEXICAN TABLE
 
The host of a highly popular PBS series, Pati’s Mexican Table, and a self-described “overloaded soccer mom with three kids and a powerful blender,” Pati Jinich has a mission. She’s out to prove that Mexican home cooking is quicker and far easier than most Americans think.

Her dishes are not blanketed with cheese, or heavy and fried, or based on complex sauces. Nor are they necessarily highly spicy. Surprising in their simplicity and freshness, they incorporate produce and grains. Most important, they fit perfectly into an everyday family cooking schedule and use just a handful of ingredients, most of which are already in your pantry. Many are homey specialties that Pati learned from her mother and grandmother, some are creative spins on classics, while others are not well known outside of Mexico.

Dishes like Chicken à la Trash (it’s delicious!), a one-pot meal that Pati gleaned from a Mexican restaurant cook; Mexican Meatballs with Mint and Chipotle; Sweet and Salty Salmon; and Mexican-Style Pasta can revitalize your daily repertoire. You’ll find plenty of vegetarian fare, from Classic Avocado Soup, to Divorced Eggs (with red and green salsa), to Oaxaca-Style Mushroom and Cheese Quesadillas.
 
 
 
AVAILABLE on Amazon.com
 
 
 
# 4  BEST FRENCH COOKBOOK
 
 
The BEST FRENCH COOKBOOK
MASTERING The ART of FRENCH COOKING
by Julia Child
50th ANNIVERSARY EDITION
 
 
 
This is the classic cookbook, in its entirety—all 524 recipes.
 
“Anyone can cook in the French manner anywhere,” wrote Mesdames Beck, Bertholle, and Child, “with the right instruction.” And here is the book that, for more than forty years, has been teaching Americans how.
 
Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. This beautiful book, with more than 100 instructive illustrations, is revolutionary in its approach because:
 
• it leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection;
• it breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire;
• it adapts classical techniques, wherever possible, to modern American conveniences;
• it shows Americans how to buy products, from any supermarket in the United States, that reproduce the exact taste and texture of the French ingredients, for example, equivalent meat cuts, the right beans for a cassoulet, or the appropriate fish and seafood for a bouillabaisse;
• it offers suggestions for just the right accompaniment to each dish, including proper wines.
 
Since there has never been a book as instructive and as workable as Mastering the Art of French Cooking, the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America. 
 
Bon Appétit!
 
 
 
 
 
# 5  BEST RECIPES For COVID COOKING
 
 
The BADASS COOKBOOK
 
 
“NEED SOME GREAT RECIPES For LOCK-DOWN” ?
GET a COPY of The BADASS COOKBOOK
AMERICA’S FAVORITE FOODS
And SECRET RECIPES
 
So you want to cook like a Badass? Well not really a Badass, it’s the recipes that are Badass. And in this case Badass is good, awesomely good. As Good as it gets. We’ve compiled all of America’s Favorite Foods and Best Dishes, with things like; Badass BBQ Sauce & Ribs, The Best Potato Salad Ever, You’ll Learn How to Cook The Perfect Steak, make Breakfast, Badass Fried Chicken and Much More. The Badass Cookbook is one of the greatest collections of Awesomely Badass Tasty as Can be Recipes ever assembled. The Thug Kitchen Cookbook ain’t got nothing on us. Dam they’re vegetarian? Which is fine, but if you really want to Cook Badass Food, that can Kick Any Thug Ass anywhere, then you’re gonna want to get your self a copy of The Badass Cookbook. It’s badder than Bad (which is Good) and the recipes within will Kick Thug Ass any day of the week. The Recipes are Badass Awesome, so you don’t have to be a Badass to Cook them, the recipes already are Badass as Badass can be. Some of the recipes you’ll find inside the Badass Cookbook are; The World’s Best Potato Salad, KFC Knock-Off Secret Fried Chicken Recipe, New England Clam Bake, Cowboy Chili, The Bomber, The Badass Lobster Roll, Old Fashion Chicken Soup, Badass Porchetta, The Perfect Burger, Burritos, Tacos,Classic Beef Stew, How to Make a McRib, Badass Goulash, How to Cook The Perfect Steak, and much more … It’s all in there and it’s Awesome as Awesome can be, It’s The Badass Cookbook and everyone has one …
 
 
 
Available on Amazon.com
 
 
 
 
# 6  HOW to COOK EVERYTHING
 
 

 

HOW to COOK EVERYTHING
 
 
 
The ultimate kitchen companion, completely updated and better than ever, now for the first time featuring color photos

 

For twenty years, Mark Bittman’s How to Cook Everything has been the definitive guide to simple home cooking. This new edition has been completely revised for today’s cooks while retaining Bittman’s trademark minimalist style—easy-to-follow recipes and variations, and tons of ideas and inspiration.
 
Inside, you’ll find hundreds of brand-new features, recipes, and variations, like Slow-Simmered Beef Chili, My New Favorite Fried Chicken, and Eggs Poached in Tomato Sauce; plus old favorites from the previous editions, in many cases re-imagined with new methods or flavors. Recipes and features are designed to give you unparalleled freedom and flexibility: for example, infinitely variable basic techniques (Grilling Vegetables, Roasting Seafood); innovative uses for homemade condiments; easy-to-make one-pot pastas; and visual guides to improvising soups, stir-fries, and more. Bittman has also updated all the information on ingredients, including whole grains and produce, alternative baking staples, and sustainable seafood. And, new for this edition, recipes are showcased throughout with color photos.
 
 
 
 
 
# 7 BEST ALL AROUND COOKING
 
 
 
AMERICA’S TEST KITCHEN COOKBOOK
 
20th ANNIVERSAY EDITION
 
 
# 8 BEST COMFORT FOOD COOKBOOK
MODERN COMFORT FOOD
 
by Ina Garten
 
# 9 BEST DESSERTS COOKBOOK
MARTHA STEWART ‘S 
BAKING HANDBOOK
 
Available on Amazon.com
 
This essential addition to every cook’s library is rich with tips, techniques, and the mouthwatering and stunning recipes for which Martha Stewart is so well known. Covering a delectable array of topics from simple to sophisticated, including biscuits, muffins, scones, cookies, layer cakes, specialty cakes, sweet and savory pies and tarts, and pastries and breads, she provides a dazzlingly delicious yet crystal-clear, vividly illustrated repertoire of recipes. There are cakes that are elegant enough for formal occasions, such as showers, weddings, and dinner parties, and basic favorites meant to be enjoyed every day and then passed down through the generations. Every chapter includes indispensable visual equipment glossaries and features vital make-ahead information and storage techniques. Organized for maximum clarity and practicality, the handbook also offers step-by-step how-to photographs that demystify even the most complex and nuanced techniques. These culinary building blocks will turn good bakers into great bakers, and make great bakers even better.
 
Filled with time-honored classics, such as Marble Cake with White-Chocolate Glaze, Apple Pie, Challah, Baba au Rhum, and Croissants, as well as lots of new surprises, Martha Stewart’s Baking Handbook will be reached for again and again, no matter the season or occasion.
# 10 BEST HUMOROUS COOKBOOK
 
GOT ANY KAHLUA ?
 
aka The BIG LEBOWSKI COOKBOOK
GOT ANY KAHLUA ?
 
The BIG LEBOWSKI COOKBOOK
 
The COLLECTED RECIPES of The DUDE
 
 
“ABIDE in IT” !!!


POSITANO is COMING !!!

 
POSITANO
 
The AMALFI COAST COOKBOOK
 
TRAVEL GUIDE
 
COMING NOVEMBER 28th  2020
 
“The BEST THINGS to HAPPEN in 2020”

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