THE BOOK - THE AUTHOR - RAVE REVIEWS

Seasoned Executive Chef Artie Cuisine paid his debt to society cooking all the way!  JAILHOUSE COOKBOOK is a no-holds-barred-tell-all cooking saga about a stubborn, plucky, resolute chef's passion to cook and eat well while serving time. Part story, manual, food survival handbook, humor and inspiration.

Inmates wanting to pick up kitchen skills and eat well pitched in with food and labor. This is "Cooking 101". Mastering Artie's techniques could set you on a career path for an outside job in a restaurant kitchen. These are recession-proof skills, Everybody Eats!

A deliciously edible and entertaining biography, rudely eloquent and irreverent.  A quirky journey of physical and emotional survival. Years in the trenches of New York's finest restaurant kitchens prepared him for this.  A you-are-there-reality that can only be told by someone who lived it - and cooked it!  Devising banquets in prison dorms was his recreation, his currency, his safety net. The challenge strengthened his resolve to eat well in prison - even in the 'Box'. Cooking was a daily dare and an "escape". Self preservation = gang protection in exchange for dinner on the table!

Recipes for foods you crave, especially in the unexpected chapter on Holiday Menus, with its sumptuous dishes for a prison Thanksgiving, Easter and Christmas: Pineapple-Glazed Baked Ham; BBQ Fried Chicken; Roast Garlic Whipped Potatoes; Candied Yams; Caramelized Onion and Corn Stuffing; Apple Orange Cranberry Sauce; Cookie Crusted Pumpkin Pie; and so much more.

For two Years Artie painstakingly tested and hand wrote 110 recipes with inspirational narratives, and mailed them to his publisher.  Here are detailed instructions for hard-to-believe-can-be-cooked-in-prison American and International gourmet recipes, developed for a demanding inmate clientele of high flying embezzlers, drug czars, extortionists "etc."  You can cook these recipes at home, in school dorms, RVs, on camping trips, and IN JAIL! 

Chef Artie reveals how to navigate the prison system with chapters on: "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".  There's a Glossary and Weights and Measures tips - a 16oz bean can speaks for itself!

In Jailhouse Cookbook, Artie Cuisine is at the top of his game, king of his genre.  So hold onto your toque, grab your apron, and take a wild ride with Chef Artie as he weaves his magic in JAILHOUSE COOKBOOK: The Prisoner's Recipe Bible.

For the Author, ARTIE CUISINE, cooking has always been his life, and the kitchen his home.  He never felt uncomfortable cooking anywhere, unless some head chef was smacking him around!

After graduating from New York's Institute of Culinary Education, he worked in some of New York's most prestigious restaurants, and furthered his culinary education by studying at culinary schools in New Orleans, Hong Kong and Bangkok.  He also attended the prestigious International School for Confectionery Arts in Maryland where he studied under renowned patissier and chocolatier Ewald Notter, learning chocolate work, sugar casting and sugar sculpting.

Artie founded a culinary consulting firm providing food design, quality improvement and cost reduction advice to the restaurant industry.  He was a stylist for food magazine film shoots, and provided food preparation and technique demonstrations at food festivals and the Macy's department store.  He also provided banquet service for from 100 to 2000 at charity functions. Then: 

No more truffles, no more foie gras, no more flavored oils, no more fancy equipment, and he definitely didn't have to worry if his meat and fish were fresh, because there weren't any at the New York State Department of Corrections.  

Chef Artie now lives in Europe, cooking, eating, writing and jogging on the beach with his dog.  He is a restaurateur, and TV & radio chef.