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Rick Rodgers is a renowned cooking instructor and radio and television guest chef who has written dozens of books on virtually every cooking subject, including his best-selling 101 series, and the IACP Cookbook Award nominees Kaffeehaus and The Carefree Cook. Rodgers has also written more than ten titles for a Williams-Sonoma series, as well as Tips Cooks Love by Sur La Table. Rodgers lives in the New York City area.
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Rick Rodgers is one of the most versatile professionals in the food business. Through his work as a cooking teacher, food writer, cookbook author, freelance cookbook editor, and radio and television guest chef, his infectious love of good food reaches countless cooks every day.
Rick has been guest chef on the national television shows Today, CBS Morning Show, Good Morning America, Cooking Live with Sara Moulton, Food Network Challenge, and many others, including media appearances in every major local market.
Rick's combination of down-to-earth humor and solid information brought him the prestigious Bon Appetit Food and Entertaining Award for Outstanding Cooking Teacher. In addition to his publishing work, Rick teaches sold-out cooking classes from coast-to-coast, as well as the occasional international stint (including Korea and France) and he is a speaker at many festivals and seminars.
Rick lives in the New York City area. His website is www.rickrodgers.com.
This is an interesting little cookbook, especially of course if you are a huge fan of meatballs. The interesting fact lies in some recipes that even a person who is ambivalent about those little round things might find some that appeal.
There are several explanations and introductions to meatballs, the ingredients and techniques. Throughout the book there is also addition information; such as chopping your own meat, freezing meatballs and meatballs around the world. Recipes include: starters, soup, between bread, saucy, grilled, and with pasta. Pictures are included of many of the dishes. Metric conversions and equivalents are given in a chart and there is an index.
There are crab balls and a wonderful list for solutions to store bought meatballs- sauces to fix them up. My family loves meatball, but personally I've found more interesting, the chicken matzo balls and Chinese shrimp ball soup. It's a good book for meatball aficionados, so-so for the rest of us.
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Meatballs are universally loved throughout the world, and the author had an easy time to choose 50 recipes from an international repertoire. Meatballs are so versatile that they may be used in any course of the meal with the exception of dessert. And here they appear as starters, in soups and sauces, in sandwiches, and even on the grill. The recipes are not simple and most will take some time to prepare but you will find most ingredients readily available. The 11-page introduction gives the cook everything worth knowing about meatball preparation. The recipe writing and instructions are very good, easy to follow. However, the author must have timed preparation in a professional kitchen as times for a home kitchen can easily double.||It is unfortunate that whoever designed the layout didn't think of the convenience of the cook. Many recipes flip over subsequent pages making preparation awkward. The sidebars are useful (e.g. giving sauce suggestions for store-bought meatballs).||The photographer had a ball creating the full-page illustrations for this small-format hard-cover cookbook; they are eye-catching, unusual and truly artistic. Many illustrate recipes though not many cook will be able to reproduce the results. The index is good.
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