The Meatball Shop Cookbook [Hardcover]

Daniel Holzman (Author), Michael Chernow (Author), Lauren Deen (Author), John Kernick (Photographer)

Book Description

Release date: November 1, 2011

The Meatball Shop has quickly grown into a New York City dining destination. Food lovers from around the city and beyond are heading down to Manhattan’s Lower East Side for a taste of this breakout comfort food phenomenon. In this fun and satisfying cookbook, chef Daniel Holzman and general manager Michael “Meatball Mike” Chernow open up their vault of secrets and share nearly 100 recipes—from such tried-and-true favorites as traditional Bolognese Meatballs and Mediterranean Lamb Balls to more adventurous creations like their spicy Mini-Buffalo Chicken Balls and Jambalaya Balls.

Accompanying the more than twenty meatball variations are recipes for close to a dozen delectable sauces, offering endless options to mix and match: from Spicy Meat to Parmesan Cream to Mango Raisin Chutney. And what would a meatball meal be without succulent sides and simple salads to round out the menu: Creamy Polenta, Honey Roasted Carrots, and Marinated Grilled Eggplant, just to name a few. You’ll also find helpful tips on everything from choosing the best cuts of meat to creating the perfect breadcrumbs to building the ultimate hero sandwich.

There may not be a Meatball Shop near you—yet—but there’s a meatball for everyone (and lots more) in this crowd-pleasing cookbook that will have them lining up outside your kitchen.

Editorial Reviews

Amazon.com Review

Recipes from The Meatball Shop Cookbook
Click on the photos below to download printable recipes.

Honey-Roasted Carrots with Prunes, Walnuts, and Mint	Mini Buffalo Chicken Balls	Spicy Pork Meatballs

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Review

“This cookbook, based on Michael and Daniel’s successful Meatball Shop restaurant, is comforting and full of life. Written in an easygoing voice that is fun and inspiring, it reflects America’s love affair with meatballs and now makes them accessible to everyone.”—Scott Conant, chef and owner of Scarpetta restaurants, TV personality
 
“Daniel and Michael have built a business that is truly special, and this book is an accurate reflection of the kind of guys they are. Finally a book about balls written by two guys who have a big enough pair to impress even me.”—Andrew Zimmern, chef, author, and host of Travel Channel’s Bizarre Foods

Product Details

• Hardcover: 176 pages
• Publisher: Ballantine Books (November 1, 2011)
• Language: English
• ISBN-10: 0440423163
• ISBN-13: 978-0440423164
• Product Dimensions: 9 x 0.8 x 9 inches
• Shipping Weight: 1.6 pounds (View shipping rates and policies)
• Average Customer Review: 4.8 out of 5 stars  See all reviews (60 customer reviews)
• Amazon Best Sellers Rank: #18,693 in Books (See Top 100 in Books)
  • #22 in Books > Cookbooks, Food & Wine > Cooking by Ingredient > Meat, Poultry & Seafood > Meats

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Most Helpful Customer Reviews

24 of 25 people found the following review helpful

5.0 out of 5 stars Much more than meatballs & very well-done November 25, 2011

By Fran

Format:Hardcover|Amazon Verified Purchase

This is so much better than I expected. There are all kinds of meatball recipes. These are the same meatballs that are served in their restaurants and even include a vegetarian version. Then there are sides, go-withs, sauces, salads and even desserts! The recipes are designed for the home cook and can be prepared and served right away or they suggest how they can be frozen and reheated. We are not talking gargantuan quantities here but, most of the recipes can easily be multiplied. The photos and illustrations are wonderful, too.

The desserts are all cookies that are used to make ice cream sandwiches.

This one's definitely a keeper for me.

14 of 15 people found the following review helpful

5.0 out of 5 stars Buy This Book - Please January 27, 2012

By KiKi

Format:Hardcover

Recently purchased this book and although a bit pricey, when you make the Mushroom Gravy it is worth evey cent and then some. Best Mushroom gravy ever and I have been cooking for 4 decades. My husband came in and tasted it while I was cooking and he said wow what a great soup. Is this for dinner tonight? Amazingly that is how it is described in the book. So good you will be eating it with a spoon like soup. Truly lives up to the hype. It is an extrodinary gravy. I also made the Buffalo Chicken balls and they were excellent as well. Couldn't stop eating them. I also made the spicy meat sauce and it is suprisingly good for such few ingrediants. The Pomi Tomatoes are key. I'm Italian and know my sauces and as a "quick" sauce this can't be beat.

However, this is not a book for the novice cook. For example, in the recipe for the Mushroom Gravy it says to dump the whole Buerre Manie (butter and flour mixture) all at once into the gravy. Don't do that. Wisk little bits at a time until fully melted and incorporated repeating until desired consistency. Don't have to use the whole amount of Buerre Manie. Also, heating times need to be adjusted when reducing liquids to achieve desired results in the time specified in the recipe.

That said, I am thrilled with this book. Well worth the money.

10 of 10 people found the following review helpful

5.0 out of 5 stars The Meatball Shop Cookbook December 6, 2011

By carol

Format:Hardcover|Amazon Verified Purchase

The Meatball Shop Cookbook One of the best cook books I've purchased. Very simply and un-complicated recipes. I wil be giving these away for Christmas gifts this year. I urge you to purchase the book! Yummy!!