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I Love Meatballs! Hardcover – October 4, 2011


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Hardcover, October 4, 2011
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I Love Meatballs! + The Meatball Shop Cookbook + The Meatball Cookbook Bible: Foods from Soups to Desserts-500 Recipes That Make the World Go Round
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Product Details

  • Hardcover: 176 pages
  • Publisher: Andrews McMeel Publishing (October 4, 2011)
  • Language: English
  • ISBN-10: 1449407846
  • ISBN-13: 978-1449407841
  • Product Dimensions: 0.8 x 7.8 x 7.5 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Best Sellers Rank: #743,765 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

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.

rickrodgers.com

More About the Author

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.

Customer Reviews

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Most Helpful Customer Reviews

3 of 3 people found the following review helpful By wogan TOP 100 REVIEWER on January 3, 2012
Format: Hardcover
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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5 of 6 people found the following review helpful By George Erdosh on October 14, 2011
Format: Hardcover
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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1 of 1 people found the following review helpful By Nancy Carlson on March 1, 2014
Format: Hardcover Verified Purchase
This book is so fun with new taste combinations. Makes great appetizers!
I'm looking forward to trying more of the tasty recipes in this book.
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By CAB on February 7, 2014
Format: Hardcover Verified Purchase
Not what I expected, I put it in the shelf and haven't looked at it more that once since receiving it.
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