Top 10 Best Cookbooks Christmas Gifts

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The JOY of COOKING
“If You Could Only Have One Cookbook?”
THIS WOULD BE IT
Why it’s a classic: It’s THE all-purpose cookbook for everything from boiling eggs to making chocolate cake. If you’re looking for a specific recipe, chances are it’s in this book.
It’s an encyclopedia, in an age where we rely on Google for such things. But when I was writing a Bon Appétit article on a specific ingredient lately, the entry in the Joy of Cooking glossary had more than anything I found online, with cited sources. I’m not kidding! The recipes have expanded, so there’s not as much squirrel, but there are Korean short ribs and chickpea pancakes and Japanese okonomiyaki. If there’s a newer cook in your life who doesn’t already have an earlier edition, now’s the time to induct them into the Joy of Cooking cult.
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Mastering The Art of French Cooking
Julia Child
And Simone Beck
“ONE of THE GREAT COOKBOOKS of ALL-TIME”
IT’S The DEFINING BOOK of FRENCH CUISINE For AMERICANS”
GET THIS GREAT CLASSIC COOKBOOK at AMAZON.com
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ESSENTIALS of CLASSIC ITALIAN COOKING
Marcella Hazan
“It’s Considered by Most, to Be The Encyclopedia of Italian Cooking”
And if you Could Only have One Italian Cookbook ? This Would Be It
Available on AMAZON.com
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SUNDAY SAUCE
When Italian-Americans Cook
Daniel Bellino Zwicke
As We Said Marcella Hazan’s Italian Cookbook 
would Be The One Italian Cookbook
to Get if You Could Only Have One?
THIS WOULD BE The 2nd ITALIAN COOKBOOK YOU SHOULD GET
If you want to cook like an Italian-American, and who wouldn’t,
you Want SUNDAY SAUCE
in Your COOKBOOK LIBRARY
Sunday Sauce by Daniel Bellino “Z” is the defining cookbook on the subject of Sunday Sauce, also know as Gravy by some. This book is filled with wonderful stories of Italian-America, the peoples and the food they love to eat. All of Italian-America’s favorite dishes are in this book, with recipes that are easy to understand and follow.
Some recipes include; Tomato Sauce, Marinara Sauce, Frittata, Stuffed Artichokes, Braciole, Spaghetti & Meatballs, and of course the namesake of the book Sunday Sauce, which the author is quite passionate about, and states that it is thee “Most Supreme Dish,” of the Italian American Table. It’s eaten every Sunday by millions of Italian-Americans all over America.
Recipes also for: Mussels Marinara, Riagtoni al Forno, Veal Parm, Shrimp Scampi, Rao’s Lemon Chicken, and Uncle Tony’s Veal Marsala.
Frank Sinatra’s Chicken Vesuvio, Mommy’s Stuffed Peppers, Pasta Amatriciana, Italian Cheesecake and Much More.
GET IT at AMAZON.com
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The REAL DOWNTON ABBEY 
CHRISTMAS COOKBOOK

 

MERRY CHRISTMAS !
From  AMAZON
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Since its 1990 publication, Rose’s Christmas Cookies has been a phenomenal success. Who can resist Chocolate-Dipped Melting Moments Cookies or moist Mini-Cheesecakes with Lemon Curd . . . or David Shamah’s Jumbles, a fabulous cross between a chocolate-chip cookie and a chunky candy bar bursting with raisins, chocolate chips, and pecans. Whether you need a cookie to decorate your tree or grace your mantelpiece (cookies like Stained Glass or Christmas Wreaths), a sweet to send (Mahogany Butter Crunch Toffee, Maple Macadamia Bars), or a special holiday treat for your dinner party (Praline Truffle Cups, Chocolate-Pistachio Marzipan Spirals), you’ll find that perfect something here. Complete with 60 cookie recipes and a color photograph of each cookie for handy reference, this easy-to-use and fun-to-read book will result in scrumptious, festive, and splendid-looking cookies every time.

 

GETS IT on Amazon
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It’s the 1.8-million-copy bestselling cookbook that’s become a modern-day classic. Beginning cooks will learn how to boil an egg. Experienced cooks will discover new ingredients and inspired approaches to familiar ones. Encyclopedic in scope, rich with recipes and techniques, and just plain fascinating to read, The New Basics Cookbook is the indispensable kitchen reference for all home cooks.

This is a basic cookbook that reflects today’s kitchen, today’s pantry, today’s taste expectations. A whimsically illustrated 875-recipe labor of love, The New Basics features a light, fresh, vibrantly flavored style of American cooking that incorporates the best of new ingredients and cuisines from around the world.

Over 30 chapters include Fresh Beginnings; Pasta, Pizza, and Risotto; Soups; Salads; every kind of Vegetable; Seafood; The Chicken and the Egg; Grilling from Ribs to Surprise Paella; Grains; Beef; Lamb, Pork; Game; The Cheese Course, and Not Your Mother’s Meatloaf. Not to mention 150 Desserts! Plus, tips, lore, menu ideas, at-a-glance charts, trade secrets, The Wine Dictionary, a Glossary of Cooking Terms, The Panic-Proof Kitchen, and much more.

Get it on Amazon
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ITALIAN CHRISTMAS
The FEAST of THE 7 FISH
YOU CAN GET IT on AMAZON.com
“BUON NATALE”
MERRY CHRISTMAS to ALL !
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Got-K
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GOT ANY KAHLUA ?
The COLLECTED RECIPES of The DUDE
aka The BIG LEBOWSKI COOKBOOK
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We all just love the greatest Cult Movie of all-time, The Big Lebowski, and just had to include it in our list. And since we’re talking about cookbooks, there’s only one possibility, and that’s Got Any Kahlua ? aka The Big Lebowski Cookbook. The book, has been ingeniously written by Daniel Zwicke, who has filled the book with satirical humor with great recipes pertaining to The Dude and all the cast of characters from the movie. There’s a recipe for Maude’s Meatloaf, Walter Jewish Penicillin (Chicken Soup) Dude’s Cowboy Chili, the perfect White Russian Cocktail, and more. 
We just Love this book and it’s many tasty recipes that we’re sure all Achievers (Fans of The Dude) will Abide by. The recipes are geared to be easy to make, they are economical (Dudes Unemployed), and of course tasty as can be.
So if your one of those Millions of Fans of The Dude and his movie, The Big Lebowski, or you no someone who is, Got Any Kahlua, The Big Lebowski Cookbook is a book for you.
Abide in it. 
Available on Amazon.com
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Merry Christmas
And Happy Holidays
From All of Us
To All of You
Peace on Earth
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Clemenza Mob War Sunday Sauce

 
CLEMENZA ‘S MOB WAR SUNDAY SAUCE
 
 
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PETE CLEMENZA Teaches Michael Corleone
 
Played by AL PACINO
 
HOW to MAKE SAUCE For 20 GUYS (Mobsters)
 
Get the RECIPE
 
For CELEMENZA’S MOB WAR SUNDAY SAUCE 
 
In SUNDAY SAUCE by Daniel Bellino Zwicke
 
Available on Amazon.com
 
 
And, “Don’t Forget the CANNOLIS”
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Peter Clemenza shows Michael Corleone (AL Pacino) How to Make Sauce
In FRANCIS FORD COPPOLA ‘S The GODFATHER
Based on the Best Selling book The GODFATHER by Mario Puzo
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Eating Italian

 

Pasta w BRACIOLE

 

These are my memories of a lifelong love of Italian Food. From my first bowl of pasta and the food of my youth, as a young adult, and into later-life. The food, ever changing, making new discoveries, learning all the time through experiences, reading, travel, and what-not. As I grew up and ate the food that my mother made, the Italian dishes she made us became part of my life and ethnic background of being Italian-American. My mom Lucia Bellino was a 1st Generation Italian-American whose parents both came from Lercara Friddi, Sicily and immigrated to New York in the year 1904 before moving to the very Sicilian town of Lodi, New Jersey where my grandfather Philipo set up a shoe-maker shop on Main Street. So I grew up eating the food my mother made us on a daily basis, along with the fabulous food of my three aunts; Aunt Fran, Aunt Helen, and Aunt Wanda who were the spouses of my mother’s three brothers James, Tony, and Frank. My aunts were all amazing cooks and I always looked forward to visiting them at there homes, especially on Sundays when the whole family, aunts, uncles, and cousins would gather at Aunt Fran’s or Uncle Jimmy’s for a great big Sunday meal. A meal that started with antipasti, then pasta and a main course, and a marathon dessert and coffee course that lasted for hours. Yes these meals were always quite special as my aunts were some of the greatest cooks of Italian home-cooked food that I have ever known, and they made some of the same dishes as my mother, but the special treat were the dishes that my aunts made that were different from my mom’s, and of course oh so tasty. So I waited in wonderment to see what they had made. You see my mothers parents were from Sicily so my mom made dishes her mother taught to her. My Aunt Helen was from Salerno, not far from Naples so she made dishes from that region, and my Aunt Fran’s family were from Settefrati north of Rome, which some of Aunt Fran’s cooking would reflect the food of that region. You see Aunt Fran was my Uncle Tony’s wife and Aunt Helen was my Uncle Frank’s, thus our family repertoire was of Sicily, Lazio, and Campania the regions interlocked in our family through marriage and what-not. Yes the family meals were a never-ending memory of all of the so many fabulous family meals shared with my dear aunts, uncles, cousins, family friends and loved ones.

   So my first memories of Italian food eating with my family, meals at home or at one of my aunts or uncles homes. We’d go out to eat every now and then at one of the families favorite local restaurants where I have my first memories of eating out in Italian Restaurants before setting out on my own as a young adult and then as a full grown man, eating in the best Italian Restaurants, Pastry Shops, Pork Stores, and Pizzerias in New York. And after New York, it was on to Italy; to Rome, Venice, Florence and other parts of Tuscan, Napoli, Capri, Positano, the Amalfi Coast, and at friends vineyards in Tuscany, Piedmont, the Veneto, and Sicily. Now we’re learning a whole other thing, Italian Food at its source, all over Italy, delving into the various regional cuisines of Italy, eating the local food and drinking the local wine, there’s nothing better. And all the beauty of Italy, of cities like Rome, Venice, Napoli, and Verona, and towns like Portofino, Positano, Amalfi, or Minori. Observing and immersing into the local customs and culture, it’s quite a learning experience, and one everyone should undertake if fortunate enough to get the chance, I’m so happy I did.

   And I didn’t just eat and travel throughout Italy to learn of it’s great cuisine. I read all I could get my hands on of Italy and its food. I read every magazine and newspaper article I could find, and bought a hundred Italian cookbooks or more.

   This was and still is a never ending journey that’s wonderfully rewarding. I’ve made so many discoveries big and small, and surprising as well. I ate, I savored, I enjoyed and I still am, eating and recalling Italian Food, one dish at a time.

 

Excerpted from MANGIA ITALIANO – Memories of Italian Food

by Daniel Bellino Zwicke

2017

 

MANGIA ITALIANO

MEMORIES of ITALIAN FOOD

STORIES & RECIPES

 

Inside JOHN’S ITALIAN RESTAURANT

East 12th Street NEW YORK NY

SINCE 1908

“And it’s STill OPEN !”

 

 

 

 

 

Jimmy The Cheese Man

JIMMY The CHEESE-MAN’S SHOP

The POPE of GREENWICH  VILLAGE


Eric Roberts and Mickey Rourke coming out of JOE’S DAIRY


aka JIMMY The CHEESE MANS SHOP

Paulie (Roberts) got some Mozzarella and Capicola to make a Gabagool Sandwich

Joe’s Dairy was on SULLIVAN STREET across from Saint Anthony’s Church

for 40 Years before closing its doors in 2015




Paulie and Charlie go to ZAMPIERI’S to get BREAD for Paulie’s SANDWICH


MICKEY ROURK and ERIC ROBERTS as CHARLIE and PAULIE

Two Italian-American Cousins form GREENWICH VILLAGE

NEW YORK

The sequence of events when Paulie makes his Italian
Sub Sandwich follows. 

1) Paulie and Charlie go to the Old Joe’s Dairy where they make fresh MOZZARELLA every day. JOE’S DIARY is the real name of the shop that’s portrayed as JIMMY THE CHEESEMAN’S Shop in The POPE of GREENWICH VILLAGE. Paulie buys some Gabagool  (Capicola) Salami, and fresh Mozzarella Cheese. 

2) Paulie and Charlie go next door at the old ZAMPIERI’S BAKERY where Paulie buys a loaf ofITALIAN BREAD (with Sesame Seeds) for his Sandwich. 

As PAULIE and CHARLIE leave Zappieri’s, we see them walk up Sullivan
Street past SANIT ANTHONY’S of PADUA CHURCH, corner of HOUSTON and SULLIVAN STREET. In the movie, we next find Paulie and Charlie in a PARK on The corner of SPRING and MULBERRY.






PAULIE assembles his Huge Sandwich and tells Charlie about the RACE HORSE he bought into with TOMMY BORTANDO and JIMMY THE CHEESE-MAN








SUNDAY SAUCE


GABAGOOL


MEATBALL PARMS


PASTA FAZOOL


and More …


RECIPES in SUNDAY SAUCE
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History of Caffe Reggio

Caffe Reggio

Greenwich Village

New York




CAFFE REGGIO

The Movie

MACDOUGAL STREET

GREENWICH VILLAGE



DOMENICO PARISI

The Founding Father of CAFFE REGGIO

Domenico Opened Caffe Reggio in 1927

He had a Barbershop there before, but it was always his dream to open an Italian Caffe. He scraped together the money to buy an Italian Espresso Machine that cost $1,000. A huge some in 1927. He opened the caffe, which was the 1st caffe in America with a coffee machine like they had bacck in Italy, but America never had one, not until Domenico purchased his and brought it to Geenwich Village, New York.

Domenico Parisi was from Reggio Calabria in Calabria, Italy, near Sicily. This is where his caffe gets its name Caffe Reggio from.


Dominico’s Magnificent Machine
Mr Cavalacci

With DOMENICO’S MAGNIFICENT MACHINE

The CAVALACCI FAMILY bought Caffe Reggio from the Parisi’s in the late 1950s.




CAFFE REGGIO

Circa 1950s

NYC


CAFFE REGGIO

Photo Daniel Bellino Zwicke





Caffe Reggio

Painting from The SCHOOL of CARAVAGGIO (Upper Right Corner)
A RENAISSANCE BENCH

From a MEDICI PALACE

FLORENCE

This bench is a Museum Piece, but it is not roped-off as one would think. You can actually sit in it, sipping your Cappuccino, people watching, as you admire a painting from The School of Caravaggio and other antiques and artwork. It’s just magnificent, and only in New York, as they say, could you sit in a Renaissance Bench.


“And not only that. Look what;s Next !”


A CEILING FAN From CASABLANCA


The GREATEST MOVIE of ALL-TIME

Starring : HUMPHREY BOGART , INGRID BERGMAN

SIDNEY GREENSTREET,  PETER LORRE

and CLAUDE RAINES




Interview with FABRIZIO CAVALACCI

Owner of Caffe Reggio Since 1972

His Family bought the Caffe in 1955


Fabrizio tells the hsitory of Caffe Reggio. He said that before Dominic Parisi opened the caffe, he had a Barber Shop in the space. A Haircut was 10 Cents and took about 20 minutes to do one. Fabrizio says that Domenico’s customers demanded a cup of Espresso with their haircut. After a while Domenico figured he’d open a caffe, as he could serve many more customers and make better profit than doing haircuts which he could only do 2 or 3 in an hour. And so Caffe Reggio was born in 1927 on Macdougal Street in Greenwich Village, New York.




AL PACINO

At CAFFE REGGIO






Christopher Walken


NEXT STOP GREENWICH VILLAGE


NEXT STOP GREENWICH VILLAGE



In The Movie SERPICO


AL PACINO plays Frank Serpico

Frank Serpico (in the Movie) lives on 5-7 MINETTA STREET
around the block from Caffe Reggio. In the movie, Serpico is taking Spanish Class at New York University, and one of his classmates, a girl says that she works at CAFFE REGGIO …






SUNDAY SAUCE

ITALIAN IMMIGRANT RECIPES

SPAGHETTI SAUCE alla PACINO
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