From the Ground Up by Basem S. El-Haik

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A world tour of beloved ground meat recipes from award-winning author James Villas

Ground meats are easily affordable and 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.

With favorites like the classic American hamburger and steak tartare, croquettes and crab cakes, From the Ground Up collects 200 recipes that span the globe, all presented with the passion and style that make James Villas one of the world's most admired food writers. Here, he pays loving tribute to this underappreciated culinary wonder, letting it take its rightful seat at the head of the table. With delectable dishes from far and wide, this fantastic collection is stuffed with inspiration. James Villas was the food and wine editor for Town & Country magazine for 27 years and is the author of Pig, The Bacon Cookbook, and The Glory of Southern Cooking Features 200 ground meat recipes from all over the world, including British meat pies, Jamaican patties, and American meatloafs and chilis The perfect cookbook for families, with affordable, tasty comfort foods galore

For home cooks looking for quick and delicious dinner solutions, From the Ground Up offers classic dishes the whole family will love.


About Basem S. El-Haik

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JAMES VILLAS’s work has appeared in Esquire, Food & Wine, Gourmet, Bon Appétit, and the New York Times. He won James Beard Awards for Journalism in 2003 and for Pig: King of the Southern Table.
Published September 22, 2011 by Houghton Mifflin Harcourt. 435 pages
Genres: Cooking, Professional & Technical, Arts & Photography. Non-fiction

Unrated Critic Reviews for From the Ground Up

Publishers Weekly

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As any homemaker knows, Villas, the former food and wine editor for Town & Country magazine, drives home the point that once a food substance is ground up, there is very little that cannot be done with it.

Jun 20 2011 | Read Full Review of From the Ground Up

City Book Review

The recipe writing is equally good, using logical steps (some of which many recipes writers neglect) and the ingredients are mostly easily available.

Jan 15 2012 | Read Full Review of From the Ground Up

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