Joey's Italian

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Overview

Nothing describes the essence of this book better than:

Cooking, According to Joey

1. Buy, grow. beg, or borrow the very best ingredients.
I am convinced that the key to Italian cuisine lies in the quality of ingredients ? what you ...
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Joey's Italian

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Overview

Nothing describes the essence of this book better than:

Cooking, According to Joey

1. Buy, grow. beg, or borrow the very best ingredients.
I am convinced that the key to Italian cuisine lies in the quality of ingredients – what you bring into the kitchen is more important than what you do in the kitchen..

2. Buy in season whenever possible.
Fresh food and vegetables are available to us from all around the world. But just because it’s available doesn’t mean it’s flavorful. Grapes imported from Chile in January are every bit as good as grapes from California in June, but a cantaloupe picked ultra green in Central America in March will never have the sweet taste of summer like a locally grown melon in July.

3. Buy local, whenever possible.
Supermarkets have become wonderful sources of ingredients, but don’t forget local farmer’s markets and farm stands that dot our country roads. On average, food in America travels 1,500 miles from its original source tour plate, and it doesn’t get any tastier or more nutritious along the way.

4. When you do buy imported products, treat yourself to the good stuff.
This is especially true with traditional Italian ingredients like prosciutto de Parma, Parmigiano-Reggiano, balsamic vinegar, San Marzano tomatoes, and olive oil. The Italians are artists when it comes to preserving foods, to the point where it’s actually illegal to claim that something is authentic if it hasn’t been produced in the prescribed manner. Seek out these superior products, and you’ll taste the difference.

5. Learn to boil water.
Seriously! It matters, especially with pasta.

6. Don’t be afraid of onions and garlic, fresh of course.
Peel ‘em , chop ‘em, sweat ‘em, then sauté slowly, in a little olive oil, to release their wonderful flavors. These two ingredients contribute the lion’s share of flavor in the Italian kitchen. I have to chuckle when I see a package of pre-chopped onions or a jar of minced garlic in the supermarket. How much time does it take to peel and chop an onion or smash al little garlic? Trust me, what yousave in time you loose in flavor.

7. Make friends with your butcher, fishmonger, and cheese supplier.
They know their stuff and are flattered when you share their passion and seek their advice. They will always be happy to fill special orders for you.

8. Cook with -not just for- your family and friends.
Italians consider cooking a family affair and a treasured (though not necessarily always peaceful) tradition. Pass it on. Someday your kids will cook with their kids…. And they will get sentimental about their memories of cooking with you.

9. Keep it simple.
The beauty of Italian cooking is that it is not complicated. When I was in Tuscany, I was asked to cook for a group of “locals” and guests that included a very elegant surgeon who grew up in Florence, lived in New York, and had eaten in the world’s finest restaurants. That night I served a simple dinner of roast pork with roasted potatoes. We had a great meal, and we a=had a great time, including yours truly because I didn’t have to spend the whole night in the kitchen.

10. Find the fun in cooking.
It’s not just means to an end. The Food Network is thriving, because cooking is both entertaining and therapeutic. Think of your time in the kitchen as your time to slow down, recharge, and be creative. If it were to quit my “day job” at Joey’s I would go home and cook, for the sheer pleasure of cooking
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Product Details

  • ISBN-13: 9780615218878
  • Publisher: DeCuffa Publishing
  • Publication date: 12/28/2008
  • Product dimensions: 8.40 (w) x 10.70 (h) x 0.80 (d)

Meet the Author

Joey de Cuffa is the chef and owner of Central New York's celebrated Restaurant:
Joey"s Italian,open for close to 30 years; Today his restaurant operations include Bella Cigna among others. He published his first book in 2009. Joey does not consider himself a chef, but a cook, just part f a line in the kitchen, putting together the best food for his customers.

He was always cooking as a kid, and by age 16 was working at Grimaldi's , Syracuse, where his mother worked as a waitress, Freddie Grimaldi Sr. became a kind of mentor as
was Angelina, the pasta-maker at Grimaldi's.He learned to cook by imitating the cooks on the line at Grimaldi's. His first restaurant was an instant success and with the management talents of his wife Janice grew into a major entertainment enterprise.
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Customer Reviews

Average Rating 5
( 5 )
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Sort by: Showing all of 5 Customer Reviews
  • Anonymous

    Posted June 7, 2013

    Joey's book is just like his restaurant, excellent. The book is

    Joey's book is just like his restaurant, excellent. The book is a feast for the eyes as well as the stomach! He makes me proud to be of Italian decent!

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  • Anonymous

    Posted January 17, 2011

    No text was provided for this review.

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    Posted April 9, 2009

    No text was provided for this review.

  • Anonymous

    Posted February 23, 2009

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  • Anonymous

    Posted September 13, 2009

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