“From the Ground Up” by James Villas

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“From the Ground Up” by James Villas

I want to tell y’all about a fantastic new cookbook I got to test out. “From the Ground Up” by James Villas show so many great recipes for using ground meats of all sorts. This book is not limited to ground beef. The recipe we tried out first is entitled Shanghai Lion’s Head. The recipe is for ground pork and is found on page 152 of “From the Ground Up” Now I changed the size of the meatballs because in the traditional Asian dish the meatball would be much larger. This is just a personal prefference of mine. The flavors that danced around in my mouth while eating this delight. I can’t wait to try out the next recipe.

Now for a little info from the sponsor:

Ground meats are easily affordable, 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. FROM THE GROUND UP by James Villas (Wiley Paperback; October 17, 2011; $22.99) collects over 200 recipes that span the globe, all presented with the passion and style that make Villas one of the world’s most admired food writers and culinary historians.

This unique and accessible new cookbook includes:

Recipes not just for ground beef but for ground turkey, chicken, pork, lamb and even seafood.
Easy, straightforward, delicious, and blessedly economical recipes. Villas also encourages home cooks to get into the habit of grinding, mincing, and chopping some of their own ingredients
Eleven distinct chapters, such as “Casseroles and Pastas,” “Hashes and Chilies,” and “Sandwiches and Turnovers”.

For home cooks looking for quick and delicious dinner solutions, as well as adventurous ones wanting to explore the global recipes, FROM THE GROUND UP offers numerous familiar and unusual dishes that will appeal to hungry amateurs and professionals alike.

Recipe Categories Include:

Appetizers, Canapes and Dips