Jailhouse Cookbook: The Prisoner's Recipe Bible

To answer the question "Can Inmates Cook In Prison?", Chef Artie Cuisine has written a deliciously entertaining, biographical jailhouse cooking saga, a vivid portrayal of an incarcerated NYC chef's culinary life cooking in jail. Once he discovered he could cook his own food in prison he leapt to the task with relish. Rudely eloquent and irreverent this is a quirky journey of physical and emotional survival. Chef Artie wrote recipes for inmates while paying his debt to society. A 262 page, no-holds-barred tell-all about a stubborn, plucky, resolute chef's passion to cook and eat well in prison while serving time. This lighthearted insight into what it's like to cook while incarcerated in a New York prison, is part story, manual, food survival handbook, humor and inspiration. Determined that inmates should eat no more spreads, he developed these 110 hard-to-believe can be cooked in prison gourmet recipes, complete with detailed instructions, for a demanding inmate clientele of high flying embezzlers, drug czars, extortionists "etc" who insisted on decent prison meals. Learn how to cook in prison, and also how to make these delicious recipes in school dorms, RVs, on camping trips, at home, and IN JAIL, any place without a proper kitchen. This prison cook book is lightweight and easy to store. Devising banquets in prison cells was his recreation, his currency, his safety net, and his challenge. He became obsessed with inmate cooking and prison recipes. Artie's survival mantra "No oven? No stove? No problem!" strengthened his resolve to eat well in prison - even in the 'Box'. Cooking was a daily dare. Self preservation equalled gang protection in exchange for dinner on the table. Years in the trenches of NY's finest restaurant kitchens prepared him for this. He proudly followed the Marine credo: 'Improvise, Adapt, Overcome'. He writes: "Sure in winter you can put sodas out on the window sill, but inmate recipes for baking 3-layer cakes and fresh pizzas in an oven-less prison dorm?" Inmates passing Artie's area were astounded to see fresh pasta hanging to dry, a white sheet thrown over a locker as a dining table, a centerpiece of cell-made garlic breadsticks, and bowls of mouthwatering food. Could this really be inmate cooking? Those wanting to pick up kitchen skills and eat well pitched in with food or labor. This is 'Cooking 101'. Mastering Artie's techniques for decent prison food could set you on a career path for a job on the outside in a restaurant kitchen. Recession proof skills to have - Everybody Eats! He spent two years preparing and writing recipes for prisoners, and mailing them to his publsher via his lawyer's office every few days. Find prison cooking "how to" for foods you crave in these chapters: Breakfast Items; Soups & Entrees; Taste of Spain; Asian Corner; Little Italy; Some Sauces & A Few Extras; Desserts & Sweet Things, and an unexpected Holiday Menu chapter with sumptuous dishes for a prison Thanksgiving, Easter and Christmas: Pineapple-Glazed Baked Ham; BBQ Fried Chicken; Roast Garlic Whipped Potatoes; Candied Yams; Caramelized Onion & Corn Stuffing; Apple Orange Cranberry Sauce; Cookie Crusted Pumpkin Pie; and more. This is a must-have jail cook book. Chef Artie also reveals how to navigate cooking in the prison system with: Equipment to Make Your Cooking Life Easier; Food Items Sold at My Commissary; Food and Utensils My Facilities Allowed Sent in From Outside; and Typical Foods I Requested From Home. This prison cookbook has a Glossary, and Weights and Measures tips - a 16 oz bean can speaks for itself! So hold onto your toque, grab your apron, and take a wild ride with Chef Artie as he weaves his magic with these prisoners recipes. Chef Artie lives in Europe, cooking, eating, writing and jogging on the beach with his dog. He is a restaurateur, TV chef and food and restaurant consultant.