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Like The Mafia Cookbook, this is a cookbook with a story. It's about how Joe Dogs, whose testimony sent more high-ranking mafiosi to the slammer than that of any other federal witness, set out on a trip through small-town America, a million miles from Vegas, Miami Beach, Rao's Restaurant, Little Italy, and Tony Soprano country, trying to keep one step ahead of the Gambino crime family members who were determined to whack him and causing confusion, heartache (but never heartburn), and dismay to the federal marshals who were in charge of relocating him in the heartland and who didn't think Joe should be cooking up Italian food for all sorts of strangers or identifying himself with his beloved Yorkie or visiting New York City or enjoying himself with attractive women. Joe Dogs, being who he is, did all these things and more and writes about them with wit, savage humor, and an unerring eye for detail and the good story, even when the joke is on him. Along the way, he teaches the reader how to cook such mob favorites as Veal Francese, Tuscan Bean Crostini, Broccoli Rabe, Chicken a la Andrea, Fettuccine Alfredo, Filet Mignon Oscar, Insalata con Genoa, Clams Oregano, Filet of Red Snapper Italian Style, Linguine with White Clam Sauce, Mushrooms Stuffed with Crabmeat, Pasta Primavera with Shrimp, plus a meat loaf to die for, and many non-Italian dishes and desserts, all of them based on food you can buy at any supermarket anywhere in the United States. You don't know how to cook? Fuhgedaboutit! These recipes are foolproof. What's more, they're quick -- you can cook up these meals in a hurry with one eye on the driveway just in case a black late-model SUV with tinted windows happens to turn up and you have to eat and run. If you want to eat like Tony Soprano at home, without fuss or shopping in specialty stores or taking a course in Italian cooking, Joe Dogs is your man. This is the book to have on hand, in which Joe Dogs Iannuzzi, former Gambino crime family mobster and author of The Mafia Cookbook, tells the vivid story of his life on the run and of the "can't fail" recipes for great Italian dishes whose ingredients can be bought in a small-town supermarket when you're a thousand miles from an Italian grocery store in Little Italy and couldn't go there anyway since there's a contract out for you. These are meals you can't refuse.
InThe Mafia Cookbook,Joe Dogs took the quintessential Mob formula -- murder, betrayal, food -- and turned it into a bestseller, not surprisingly, since Joe Dogs's mixture of authentic Italian recipes and colorful Mafia anecdotes is as much fun to read as it is to cook from. NowThe Mafia Cookbookis reprinted withCooking on the Lam-- adding thirty-seven original new recipes and a thrilling account of Dogs's recent years since he testified against the Mob in five major trials, all told in his authentic, inimitable tough-guy style. The new recipes are simple, quick, and completely foolproof, including such classic dishes as Shrimp Scampi, Tomato Sauce (the Mob mainstay), Chicken Cordon Bleu, Veal Piccata, Marinated Asparagus Wrapped with Prosciutto, Baked Stuffed Clams, Veal Chops Milanese, Sicilian (what else?) Caponata, Gambino-style Fried Chicken, Lobster Thermidor (for when you want to celebrate that big score), and desserts rich enough to melt a loan shark's heart. Readers can follow these recipes and learn to cook Italian anytime, anywhere, even on the lam, even in places where Italian groceries may be hard or impossible to find. Tested by Mob heavy hitters as well as FBI agents and U. S. marshals, these recipes are simple to follow, full of timesaving shortcuts, and liberally seasoned with Joe Dogs's stories of life inside -- and outside -- the Mob. This is the perfect cookbook for anyone who wants to make the kind of food that Tony Soprano onlydreamsabout.