Tomatoes, Basil, and Olive Oil - An Italian-American Cookbook Taschenbuch – 2011
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Today, almost all Italian cookbooks approach Italian food from a point exactly opposite from this book. They have raised Italian cooking to the peaks of fine artistry. They have taken the cooking of northern and central Italy and used that as the highest example of great Italian cooking. And great it is. But it’s not the cooking of the Italian-American experience in the New World. What this book hopes to accomplish is to take the cooking that millions of Italian-Americans grew up with, and reproduce it for the contemporary American kitchen. This is a cookbook for those of us who grew up in Italian-American neighborhoods, eating what was basically southern Italian cooking modified by the American marketplace. It is not a book to teach Americans how to prepare poached pears with zabaglione sauce. It shows you how to make a bowl of ziti like you had when you were young.