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Banging Meals for the Rockin Soul

Banging Meals for the Rockin Soul

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Banging Meals for the Rockin Soul

259 pagine
2 ore
Jan 26, 2015


A "one of a kind" cookbook that is guaranteed to deliver some of the best meals that you'll ever taste! Take a seat at my table and get ready for a trip around the world with dishes from India, Mexico, Thailand, South America, Eastern Europe, Italy, the South Pacific, Greece, USA and more! Enjoy some of Northern Italy's Pappardelle & White Truffle Butter or feast on some good ole USA Smoked BBQ Brisket! Some of the other mouth watering recipes include Empanadas; homemade Pierogi; Bacon Wrapped Scallops with Brie Cream & Fig Chutney; Red Snapper cooked in Banana Leaves with Red Coconut Curry! Besides the multiple ethnicities, I have incorporated great Rock & Roll music into this masterpiece and have exploited my bad boy image into this daring debut. In addition to all of the awesome recipes, you'll find an endless number of helpful tips, exquisite drink pairings, interesting facts about the food & music and a touch of humor! It's also very rough around the edges and I'm not shy to tell it like it is! If you love music and food, this is the perfect book for you! The feedback has been incredible!!!

Jan 26, 2015

Informazioni sull'autore

Erik Eppler is an avid foodie, author and musician. Erik's 25 years of culinary experience is mostly self taught. Recently releasing his debut cookbook, he is currently working on a business to sell anything that will go into a bottle, since he is known as the king of sauces! Besides having a one of a kind cookbook, Erik has an awesome restaurant plan that he is trying to implement sometime in the near future! As for music, he is currently involved with two bands; one currently playing live shows and the other working on its second CD release. Born in NJ, he currently resides in Bethlehem, PA, recently hailing from NYC where he spent the last 15 years of his life. Currently, Erik is also a Project Manager in downtown NYC where you could usually catch him enjoying some tasty fare and choice wine after work.

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Anteprima del libro

Banging Meals for the Rockin Soul - Erik Eppler

Banging Meals for the Rockin Soul

A one of a kind cook book

By Erik Eppler

Photography by Renee Eppler

Copyright 2014 by Erik Eppler. All rights reserved. This eBook, or any portion thereof, may not be reproduced in any form, except for review purposes, without the written permission of the publisher.

SmashWords Edition

This eBook is licensed for your personal enjoyment only. This eBook may not be re-sold or given away to other people. If you would like to share this book with another person, please purchase an additional copy for each recipient. If you’re reading this book and did not purchase it, or it was not purchased for your use only, then please return to your favorite eBook retailer and purchase your own copy. Thank you for respecting the hard work of this author.

This book is available in print at:


A Superbad Introduction

Bad to the Bone Ingredients

Heavy Metal Kitchen Tools

A Few Rockin Tips

Stocks, Sauces, Salsas & Dips

Sandwiches & Burgers

Appetizers, Sides & Snacks



This is the End

About the Author

Contact me

My name is Erik. I’m a foodie, a musician and as of now, an author. I have many other passions in life; family, friends, travel, guns and ancient history to name a few, but for now we’ll focus on the two that are at the top of the list; food and music. While having years of experience with the both of them in my daily life, I’ve finally decided that I wanted to share my obsession with the world. I would infuse food and music together and release all of my imprisoned intensity to a bestseller for all of humanity to enjoy. Like my various styles of jams, I wanted to do something offbeat than the everyday boring cookbook. Something untouched, original and daring! So here it is… Introducing my love triangle; food, music and the cook! In this bed of sex and lust you will find recipes for all types of delicious fare. I will also share some highly recommended tunage that I listen to while I’m cooking and I’ll give some cool facts about each band. I’ll also add drink pairings, the origin of the food and some fun facts about the meal itself or an ingredient within the dish. Tossed with some bad language, I’ll sprinkle in some tips on cooking, how to select ingredients and where to purchase them. In addition, I’ll provide some facts on kitchen tools and throw in a dash of humor here and there. I’m hoping most people will appreciate this work, but as we all know, some won’t. There’s always some jerk out there that gets offended at the smallest thing. So if you’re reading this, I thank you for checking it out. And if you’re a jerk, read it anyway and then go play in traffic, but make sure it’s during rush hour.

My love for cooking started at an early age. While most 6th grade boys were taking woodshop, I indulged within the home economics classes where I received my first taste for cooking. I really did not have an expanded pallet at this young age, but I figured good food was something that adults raved about, so of course I wanted to impress. My real taste for food did not come until my teenage years. I remember the first dish I made in that class; it was some sort of peanut butter ball dessert. No, I do not remember what was in it or what it was even called, but they kicked ass! I also remember getting caught in the class with the Scorpions, Love at First Sting cassette tape that I would sneak into my walkman during class. The Principle confiscated it, said it was pornographic, (from the cover, which was nowhere near porn) and called my parents. So this was it, my start for the love of cooking and music together; from peanut butter balls and the Scorpions in the 6th grade to garganelli con fonduta e tartufi and Hank III in my early forties.

Throughout my teenage years I cooked quite often for friends and family. I would be in the kitchen for hours experimenting with anything I could find in the fridge and inside the cabinets. I also had a group of friends that would have cook off contests to determine who the master chef was! Of course, I was always on top! Another favorite past time I entertained was whipping up dishes to impress the girls that I dated. Let me tell you, it worked like a charm! I continued this manipulative behavior throughout parts of my twenties and thirties. I progressed in making great dishes and looked to impress every girlfriend that I had. I guess you can say this gave me some incentive so that I could have some extra fun!

It wasn’t until I was in my early thirties that I started to toss the idea around that I really wanted to take this cooking thing to the next level. Catering was the first option that crossed my mind. I started to work on a plan; company legalities, creating a menu and business plan, but after more thought and talking to others I decided to abandon this idea. I did not like the fact that my food would need to be reheated in trays of water over candles in a can. To me, this would spoil a number of the fantastic dishes that I wanted to create. So it was back to the drawing board and again time started to leave me behind.

In my mid-thirties, I met a wonderful woman, once again got married and had two more children. During my first marriage, we had an awesome daughter who is a big part of my life and makes the first of three. Still cooking and at this point in the kitchen every day, I decided that I wanted to open a small restaurant. I pondered on my idea for awhile and now have an exact business plan that I have not seen duplicated anywhere. I’d love to share, but we’ll wait for another time to talk about that.

At this time we were still living in NYC, the Staten Island Zoo to be exact. Trying to get my idea up and running, but being unrecognized in the business, I realized this was not going to happen unless I found a different geographical location. It’s very difficult in NYC to open a restaurant on your own, especially if you’re supporting a family and were not born with a diamond spoon in your mouth. Rents are sky high, most prices are off the hook and a liquor license is untouchable. If I had a partner, it would have been easier, but we all know why this could be bad idea. I’ve done this before with other businesses and it never worked out. Also, it could have been possible with someone to finance my ideas, but that did not happen either mainly because that person and I never crossed paths. I had to think of a way to break into the business without spending a fortune so that my name could get out into the foodie scene. What was the solution? Maybe a cookbook! I brainstormed my idea, bringing us to this very moment in time.

In addition to my stay in New York, there was a point when I decided to take some cooking classes after my fulltime career in NYC at the Institute of Culinary Education. This was a great move because I learned some new techniques and was able to add to my culinary experience. Some of the classes that I took helped me to improve my Mexican, Italian, Thai and Indian styles. I would like to pick this up again in my spare time, which sadly is pretty non-existent these days.

Getting back on track, I always hated Staten Island for a huge number of reasons which we will not detail in this book. Put it this way, I had to get out of there before I went completely mad and was committed to the nut house or took a vacation to prison for killing some wannabe gangster jackass. I had to make a move, so we bought a house in Bethlehem, Pennsylvania! Wow, I could write a whole chapter about how great this place is, but I have to stay focused and remember this is a cook book. A few things I will mention; it is now very possible for me to open my restaurant, liquor licenses are affordable, there are loads of foodies in the area, wineries and breweries are abundant and we are loaded with farmer’s markets!

So now I have a plan! Finish this book, get it circulated, meet some people in the business and establish my name! After the book is published, I’ll be looking into selling pasta sauces, salsas, BBQ sauces, hot sauces and anything else I could stick into a bottle. At the same time, I’ll be looking into the restaurant plan at full force and hopefully my dream can turn into reality within the next couple of years. But for now I’ll still be working in the corporate world and busting my ass for people who do not give a shit. Maybe the devil will come down to Pennsylvania and put me in Hell’s Kitchen or a whole bunch of you will buy this book and I’ll be able open my five-star tomorrow!

In the meantime, I will continue to cook and taste new things as much as I can, trying new experiments and dishes. For those of you that know me, most of these will appear on Facebook. I have a habit of posting my dinners and I do a great job at making people hungry. And you better believe that I will continue posting the stranger foods I try so I can gross you all out. Some of the more exotic items on my list are various insects, Iguana, brains and other organs, Durian; the list goes on. I’ve really been into this ever since my foodie heroes Tony and Andrew made it more adventuring! Now I like to try anything at least once! I’ll also continue to host my monthly dinner parties, BBQ’s and best of all, my summer theme shindigs! If you ask anyone who has attended one of my events they will tell you that the food never stops! Welcome to the house of a hundred course meals!

Some of you are probably wondering what my theme shindigs are. Two summers ago I pondered upon the idea of adding a theme to my summer BBQ’s to make them more interesting. So we ran a pilot with an 80’s theme and what a success! Most people went along and dressed up. Let me tell you, we had some strange characters attending! While this really had no effect on the food, the music went along with the theme. I immediately followed with a 70’s party that was totally awesome and included various hippies, old school disco freaks with afros, Joey Ramone, Blondie and Dr. Frank-N-Furter! Yes, in the full transvestite getup!

Every chef has a style of cooking or a specialty that they’re known for. Some styles include high-end dinners that are a work of art when it comes to presentation and some just go for the taste, while some specialize in gluten free or dietary. I consider myself a combination of styles. I go more for the down home cooking style, caring more

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