review: from the ground up
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!
About the Author:
James Villas was the food and wine editor for Town & Country magazine for 27 years and is the author of Pig, The Bacon Cookbook, and The Glory of Southern Cooking.