Overview

These balls-round morsels of savory foods, frequently bitesized-have become popular in all areas of the world, especially in recent years. In Turkey alone, there are more than 150 traditional recipes for meatballs, and it's nearly impossible to get a seat in New York City's Meatball Shop.  More than Meatballs rounds up dozens of the most delicious recipes, from classic Italian, Greek, French, Spanish, Mexican, and Moroccan meatballs to arancini (balls of risotto stuffed with meat and sold on the streets of Sicily), zucchini fritters, and pumpkin balls (a vegan's delight).

Full Product Details

9781629145808

Table of Contents

Reviews

More Than Meatballs is the perfect book about a pretty darn perfect food. Michele Anna Jordan once again gets to the heart of a beloved and delicious tradition of food and cookery in useful and enlightening ways. She offers more proof that one of the greatest treasures of farm country is a writer who can translate the better bits of life for everyone, who can stay up to date with the great wide world while wandering out in the fields and farms. As with all great cookbooks, More Than Meatballs is more than the sum of its parts. Michele gives valuable common sense advice about everything from how to hold a knife to where to get good meat. And if this book helps bring back the use of caul fat she will be my hero for life! But most of all, this is a truly delicious and smart collection of rock solid (but appropriately tender) recipes -- from someone I trust, and some other food friends I love and admire -- that makes me think I could just possibly live a lifetime on nothing but meatballs ... with salad and fruit, of course. Oh, and ice cream. But really, I'm in Meatball Heaven. And you will be too. Buy this book and extra copies for anyone for whom you have even the slightest degree of fondness. --Clark Wolf Consultant, Writer, Radio/TV Host Sonoma County, California

More Than Meatballs is the perfect book about a pretty darn perfect food. Michele Anna Jordan once again gets to the heart of a beloved and delicious tradition of food and cookery in useful and enlightening ways. She offers more proof that one of the greatest treasures of farm country is a writer who can translate the better bits of life for everyone, who can stay up to date with the great wide world while wandering out in the fields and farms. As with all great cookbooks, More Than Meatballs is more than the sum of its parts. Michele gives valuable common sense advice about everything from how to hold a knife to where to get good meat. And if this book helps bring back the use of caul fat she will be my hero for life! But most of all, this is a truly delicious and smart collection of rock solid (but appropriately tender) recipes from someone I trust, and some other food friends I love and admire that makes me think I could just possibly live a lifetime on nothing but meatballs . . . with salad and fruit, of course. Oh, and ice cream. But really, I'm in Meatball Heaven. And you will be too. Buy this book and extra copies for anyone for whom you have even the slightest degree of fondness. Clark Wolf Consultant, Writer, Radio/TV Host Sonoma County, California More Than Meatballs: From Arancini to Zucchini fritters and Everything in Between provides over fifty recipes that take the meatball theme and expand upon it. While those who somehow still expect the result will be meatball-oriented meat dishes (despite the subtitle's warning) may be disappointed, there are plenty of meatball cookbooks on the market right now - and few holding the wider vision of the idea than this. Dishes come from around the world and feature all kinds of ball-shaped dishes from appetizers to main courses, non-meat balls for soups, salads and pasta, and fritter-type arrangements made with carrots and other vegetables. Liza Gershman's color photos throughout lend to a survey of mouth-watering themes based on meatballs. What's in a meatball? That which is called by any other name makes for a different approach that broadens not only the definition of meatballs, but their uses - and that's what makes More Than Meatballs more substantial than most of its competitors. Midwest Book Review More Than Meatballs is the perfect book about a pretty darn perfect food. Michele Anna Jordan once again gets to the heart of a beloved and delicious tradition of food and cookery in useful and enlightening ways. She offers more proof that one of the greatest treasures of farm country is a writer who can translate the better bits of life for everyone, who can stay up to date with the great wide world while wandering out in the fields and farms. As with all great cookbooks, More Than Meatballs is more than the sum of its parts. Michele gives valuable common sense advice about everything from how to hold a knife to where to get good meat. And if this book helps bring back the use of caul fat she will be my hero for life! But most of all, this is a truly delicious and smart collection of rock solid (but appropriately tender) recipes from someone I trust, and some other food friends I love and admire that makes me think I could just possibly live a lifetime on nothing but meatballs . . . with salad and fruit, of course. Oh, and ice cream. But really, I'm in Meatball Heaven. And you will be too. Buy this book and extra copies for anyone for whom you have even the slightest degree of fondness. Clark Wolf Consultant, Writer, Radio/TV Host Sonoma County, California More Than Meatballs: From Arancini to Zucchini fritters and Everything in Between provides over fifty recipes that take the meatball theme and expand upon it. While those who somehow still expect the result will be meatball-oriented meat dishes (despite the subtitle's warning) may be disappointed, there are plenty of meatball cookbooks on the market right now - and few holding the wider vision of the idea than this. Dishes come from around the world and feature all kinds of ball-shaped dishes from appetizers to main courses, non-meat balls for soups, salads and pasta, and fritter-type arrangements made with carrots and other vegetables. Liza Gershman's color photos throughout lend to a survey of mouth-watering themes based on meatballs. What's in a meatball? That which is called by any other name makes for a different approach that broadens not only the definition of meatballs, but their uses - and that's what makes More Than Meatballs more substantial than most of its competitors. Midwest Book Review

"""More Than Meatballs is the perfect book about a pretty darn perfect food. Michele Anna Jordan once again gets to the heart of a beloved and delicious tradition of food and cookery in useful and enlightening ways. She offers more proof that one of the greatest treasures of farm country is a writer who can translate the better bits of life for everyone, who can stay up to date with the great wide world while wandering out in the fields and farms. ""As with all great cookbooks, More Than Meatballs is more than the sum of its parts. Michele gives valuable common sense advice about everything from how to hold a knife to where to get good meat. And if this book helps bring back the use of caul fat she will be my hero for life! ""But most of all, this is a truly delicious and smart collection of rock solid (but appropriately tender) recipes – from someone I trust, and some other food friends I love and admire – that makes me think I could just possibly live a lifetime on nothing but meatballs . . . with salad and fruit, of course. Oh, and ice cream. But really, I’m in Meatball Heaven. And you will be too. Buy this book and extra copies for anyone for whom you have even the slightest degree of fondness."" —Clark Wolf Consultant, Writer, Radio/TV Host Sonoma County, California ""More Than Meatballs: From Arancini to Zucchini fritters and Everything in Between provides over fifty recipes that take the meatball theme and expand upon it. While those who somehow still expect the result will be meatball-oriented meat dishes (despite the subtitle's warning) may be disappointed, there are plenty of meatball cookbooks on the market right now - and few holding the wider vision of the idea than this. Dishes come from around the world and feature all kinds of ball-shaped dishes from appetizers to main courses, non-meat balls for soups, salads and pasta, and fritter-type arrangements made with carrots and other vegetables. Liza Gershman's color photos throughout lend to a survey of mouth-watering themes based on meatballs. What's in a meatball? That which is called by any other name makes for a different approach that broadens not only the definition of meatballs, but their uses - and that's what makes More Than Meatballs more substantial than most of its competitors."" —Midwest Book Review ""More Than Meatballs is the perfect book about a pretty darn perfect food. Michele Anna Jordan once again gets to the heart of a beloved and delicious tradition of food and cookery in useful and enlightening ways. She offers more proof that one of the greatest treasures of farm country is a writer who can translate the better bits of life for everyone, who can stay up to date with the great wide world while wandering out in the fields and farms. ""As with all great cookbooks, More Than Meatballs is more than the sum of its parts. Michele gives valuable common sense advice about everything from how to hold a knife to where to get good meat. And if this book helps bring back the use of caul fat she will be my hero for life! ""But most of all, this is a truly delicious and smart collection of rock solid (but appropriately tender) recipes – from someone I trust, and some other food friends I love and admire – that makes me think I could just possibly live a lifetime on nothing but meatballs . . . with salad and fruit, of course. Oh, and ice cream. But really, I’m in Meatball Heaven. And you will be too. Buy this book and extra copies for anyone for whom you have even the slightest degree of fondness."" —Clark Wolf Consultant, Writer, Radio/TV Host Sonoma County, California ""More Than Meatballs: From Arancini to Zucchini fritters and Everything in Between provides over fifty recipes that take the meatball theme and expand upon it. While those who somehow still expect the result will be meatball-oriented meat dishes (despite the subtitle's warning) may be disappointed, there are plenty of meatball cookbooks on the market right now - and few holding the wider vision of the idea than this. Dishes come from around the world and feature all kinds of ball-shaped dishes from appetizers to main courses, non-meat balls for soups, salads and pasta, and fritter-type arrangements made with carrots and other vegetables. Liza Gershman's color photos throughout lend to a survey of mouth-watering themes based on meatballs. What's in a meatball? That which is called by any other name makes for a different approach that broadens not only the definition of meatballs, but their uses - and that's what makes More Than Meatballs more substantial than most of its competitors."" —Midwest Book Review"

Author Information

Michele Anna Jordan has written nearly twenty books about food, including the highly acclaimed Vinaigrette and Other Dressings. She has received numerous awards for her writing, her radio show, and her work as a chef. She was the winner of the James Beard Journalism Award for Magazine Feature Writing in 1997. Today, she writes for the Santa Rosa Press Democrat and also produces and hosts Mouthful, the Wine Country's Most Delicious Hour on KRCB-FM. The show has been nominated for a James Beard Media Award four times. She resides in San Francisco, California.

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