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From the Ground Up

3.36 of 5 stars 3.36  ·  rating details  ·  14 ratings  ·  4 reviews
A world tour of beloved ground meat recipes from award-winning author James Villas Ground meats are easily affordable and amazingly versatile—and common in almost every cuisine. Ground beef, pork, poultry, and seafood are staple ingredients across continents and cultures, but they've rarely been given the respect they deserve.

With favorites like the classic American hambur
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Paperback, 404 pages
Published September 23rd 2011 by Houghton Mifflin Harcourt (first published January 1st 2011)
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Denise
From the Ground Up by James Villas features recipes using all kinds of ground or minced meats. If you are thinking this is a cookbook full of burgers and meatloaf think again! There are literally recipes from around the world including dumplings, turnovers, quiches and croquettes with a few comfortable favorites like chilis and meatballs through in. I was surprised by the number of fish and seafood recipes included. There are no pictures and the soft cover cookbook is pretty plain, but the reci ...more
Martha
The most important items in the book were the recipes for homemade sausages. I was given a meat grinder as a gift this spring and will use the Italian Sausage recipe for my first try at this culinary skill. My obstacle is finding the edible collagen casing. Many delicious recipes using ground food. Not just meat. I know you will find something to savor.............
Chris
My local newspaper featured this book next to a photo of the same meat grinder I'd inherited. That got my interest because I've only made a few things on my own so far.

This book definitely expanded my horizons.

Although there are some cringe worthy sounding entries, there are many that will end on my table. The recipes are simple, interesting and embrace a multitude of ingredients. Can anyone say aspic?

Only 1 thing kept this from being a 5 star entry - not 1 photo?! None? What a disappointment.
Rose
sorry i just can't read a cookbook without pictures!!!! that gets on my nerves >_> how do you know what it looks like.
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120837
James Villas was the food and wine editor of Town & Country magazine for twenty-seven years. His work has also appeared in Esquire, Gourmet, Bon Appetit, Saveur, The New York Times, and the Atlantic Monthly, among other publications. Two of his cookbooks have been nominated for a James Beard Award. He has also won a James Beard Award twice for journalism and received Bon Appetit's Food Writer ...more
More about James Villas...
Dancing In The Low Country Hungry for Happiness The Glory of Southern Cooking: Recipes for the Best Beer-Battered Fried Chicken, Cracklin' Biscuits,Carolina Pulled Pork, Fried Okra, Kentucky Cheese Stalking the Green Fairy: And Other Fantastic Adventures in Food and Drink The Bacon Cookbook: More than 150 Recipes from Aroud the World for Everyone's Favorite Food

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