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Lidia Bastianich, the New York chef and restaurateur, provides stories of her own personal history in Ischia and then the U.S. (to which she immigrated in 1958), as well as dozens of recipes--what she calls the "cuisine of adaptation." They include Cavatelli with Bread Crumbs and Pancetta, Orecchiette with Artichokes, and even a refreshing take on that Italian-American favorite, Spaghetti and Meatballs.
Portions copyright 2005 Muze Inc. All rights reserved.
I bought this book for my mother and she likes the recipies.
I purchased two of these cookbooks as gifts and they were a big hit. I got a chance to look through the book and the reciepes were very easy to understand and totally uncomplicated.
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