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North African Cookery
by Arto der HaroutunianMore than 300 recipes from Tunisia, Morocco, and more: &“A tour of North Africa for the traveler, the chef, the shopper and the taste buds.&” —Glasgow Herald Arto der Haroutunian takes adventurous cooks on a tour of Morocco, Algeria, Tunisia, and Libya in this comprehensive guide to North African food. There are over 300 recipes for traditional dishes such as tagines, stews, soups, and salads using such classic ingredients as fiery spices, jewel-like dried fruits, lemons, and armfuls of fresh herbs. Simplicity is at the heart of the medina kitchen. The exotic fuses with the domestic to produce dishes that are highly flavored yet quick and easy to prepare. Vegetables are prepared in succulent and unusual ways while dishes such as chicken honey and onion couscous, and &“gazelle horns&” filled with almonds, sugar and orange blossom water, provide a feast for both the imagination and the palate. Tunisian cuisine is perhaps the hottest of the region, due in large part to the popularity of the chili paste harissa. As well as a strong French influence, pasta is a passion in Tunisia. Morocco&’s great forte is its tagines and sauces—with meat and fish being cooked in one of four popular sauces. And Libya, although less gastronomically subtle than Tunisia and Morocco, excels in soups and patisserie. From simple street fare to elaborate banquet food, this collection represents the cooking of the region with refreshingly uncomplicated techniques, short lists of ingredients, and the comforting, elemental flavors of various spices and seasonings.
North American Clone Brews: Homebrew Recipes for Your Favorite American & Canadian Beers
by Scott R. RussellGo on a tasting tour and sample the best 150 beers in North America — without ever leaving home! Scott R. Russell shows you how to brew in your own kitchen clones of Moosehead Lager from Maine, St. Ambroise Stout from Quebec, Honey Weizen from Oregon, and all of your other favorites. Each recipe uses only basic brewing equipment and comes with partial-mash, all-extract, and all-grain instructions. Expand your brewing repertoire while enjoying the greatest beers on the continent. Cheers!
The North Beach Diet: Add Belly and Hip Fat Instantly with Batter Fried Twinkies and More
by Robert Kim BaileyStop dieting & start living. Make up the rules as you go! "I gained 145 pounds in just six months, became emotionally insulated, and allowed food to control every aspect of my life . . . now you can too." ?The North Beach Diet author Kim BaileyTestimonials:"I've been on just about every diet there is, Atkins, Weight Watchers, Jenny Craig, Dr. Phil, Richard Simmons, No Fat, All Fat, No Carbs, All Carbs, you name it, I've tried it . . . nothing worked . . . I kept losing weight. Finally! The North Beach Diet! I increased 2 dress sizes in just 10 days. Thank you! Thank you! Thank you! ?Susan Merrill"Krispy Kreme Donuts, Caramel Popcorn, Sara Lee Pound Cake with Ben & Jerry's Triple Chocolate Cookie Crunch . . . it was darn tough for us to make up our minds which of these favorites to consume while watching late night TV. The North Beach Diet showed us how we could get them all in by simple planning." ?Bill and Susan Kynes, personal fitness trainers.
North Carolina and Old Salem Cookery
by Beth TartanAcknowledged as the classic work on North Carolina cuisine, North Carolina and Old Salem Cookery was first published in 1955. This new edition, marking the book's first appearance in paperback, has been revised and updated by the author and includes several dozen new dishes.The book is already a standard reference in many kitchens, both for the wealth of good recipes it presents and for the accompanying information on the distinctive heritage of the state's cooking. Beth Tartan provides recipes for such North Carolina classics as Persimmon Pudding and Sweet Potato Pie. A chapter on Old Salem highlights the cuisine of the Moravian settlement there and offers recipes, including Moravian Sugar Cake, from their famous celebrations.Tartan evokes the time when people ate three meals a day and sat down to a magical Sunday dinner each week. With the advent of boxed mixes and supermarkets, she says, old favorites began to disappear from menus. And in time, so have the cooks whose storehouse of knowledge and skills represent an important link to our past.
North Carolina Triad Beer: A History (American Palate)
by Richard Cox David Gwynn Erin LawrimoreNow centered on Greensboro, Winston-Salem and High Point, the Triad was home to one of North Carolina's earliest brewery operations in the Moravian community of Bethabara. Easy access by rail and then highways attracted national breweries, and starting in the 1960s, the region began producing beer for companies like Miller and Schlitz. The passage of the "Pop the Cap" legislation led to an explosion of craft beer and brewpubs, and in 2019, three of the top five producing craft breweries in North Carolina were anchored in the area. Local beer historians Richard Cox, David Gwynn and Erin Lawrimore narrate the history of the Triad brewing industry, from early Moravian communities to the operators of nineteenth-century saloons and from Big Beer factories to modern craft breweries.
North Dakota Beer: A Heady History (American Palate)
by Alicia Underlee NelsonBefore North Dakota obtained statehood and entered the Union as a dry state, the region’s commercial beer industry thrived. A lengthy era of temperance forced locals to find clever ways to get a beer, such as crossing the Montana and Minnesota borders for a pint, smuggling beer over the rails and brewing at home. After Prohibition, the state’s farmers became national leaders in malting barley production, serving the biggest brewers in the world. However, local breweries struggled until 1995, when the first wave of brewpubs arrived on the scene. A craft brewing renaissance this century led to an explosion of more than a dozen craft breweries and brewpubs in less than a decade. Alicia Underlee Nelson recounts North Dakota’s journey from a dry state to a booming craft beer hub.
North Georgia Moonshine: A History of the Lovells & Other Liquor Makers (American Palate)
by Judith GarrisonIn the early 1900s, moonshine was a way of life, and nearly every resident lived it. Out of the woods of North Georgia and Habersham County came Virgil Lovell, his boys, their recipe and their legacy. The family went from illegal to legal, and their product stands today as a testament to the determination of the region to hold on to its roots. Joining their story were hundreds just like them--liquor makers like Glenn Johnson--all professing theirs was the best. Through firsthand accounts from the Lovells and extensive research, author Judith Garrison revives the story of liquor making and a Georgia legacy.
North Indian Cooking
by Devagi SanmugamDelicious recipes from the northern provinces of the spicy subcontinent-including favourites like Tandoori Naan, Saffron Rice, Chicken Tikka and Prawn Briyani.
North of Happy
by Adi Alsaid<p>His whole life has been mapped out for him... Carlos Portillo has always led a privileged and sheltered life. A dual citizen of Mexico and the United States, he lives in Mexico City with his wealthy family, where he attends an elite international school. <p>Always a rule follower and a parent pleaser, Carlos is more than happy to tread the well-worn path in front of him. He has always loved food and cooking, but his parents see it as just a hobby. When his older brother, Felix-who has dropped out of college to live a life of travel-is tragically killed, Carlos begins hearing his brother's voice, giving him advice and pushing him to rebel against his father's plan for him. <p>Worrying about his mental health but knowing the voice is right, Carlos runs away to the United States and manages to secure a job with his favorite celebrity chef. As he works to improve his skills in the kitchen and pursue his dream, he begins to fall for his boss's daughter-a fact that could end his career before it begins. <p>Finally living for himself, Carlos must decide what's most important to him and where his true path really lies.</p>
Northern & Central Italian Family Cooking: Italian Dishes for the Seasonal Kitchen
by Carmela Sophia SerenoJoin Carmela Sereno on a culinary journey from the breath-taking dolomites as far south as Lazio and Abruzzo, taking in the delicious and decadent flavour of northern and central Italy.What sets the northern and central regions of Italy apart from the cucina povera style of the south is its staple ingredients. From polenta, rice, pasta, game and seafood, to the use of butter, cream and alpine cheeses, the northern and central regions are much richer in terms of the ingredients they use. The result is an outstanding final flavour.Carmela's passion for Italian food and drink culture is at the forefront of every recipe she creates. The recipes in her latest book include: · Tomino cheese wrapped with basil and slices of speck· Veal Milanese, classic osso bucco served with a delicate, saffron-infused risotto· Cappellacci stuffed with rabbit, pork and veal· Fontina fondue· Roman oxtail stew Whether an indulgent Friday night dinner or a quick weekday meal, the recipes in this book will please the whole family.
Northern & Central Italian Family Cooking: Italian Dishes for the Seasonal Kitchen
by Carmela Sophia SerenoJoin Carmela Sereno on a culinary journey from the breath-taking dolomites as far south as Lazio and Abruzzo, taking in the delicious and decadent flavour of northern and central Italy.What sets the northern and central regions of Italy apart from the cucina povera style of the south is its staple ingredients. From polenta, rice, pasta, game and seafood, to the use of butter, cream and alpine cheeses, the northern and central regions are much richer in terms of the ingredients they use. The result is an outstanding final flavour.Carmela's passion for Italian food and drink culture is at the forefront of every recipe she creates. The recipes in her latest book include: · Tomino cheese wrapped with basil and slices of speck· Veal Milanese, classic osso bucco served with a delicate, saffron-infused risotto· Cappellacci stuffed with rabbit, pork and veal· Fontina fondue· Roman oxtail stew Whether an indulgent Friday night dinner or a quick weekday meal, the recipes in this book will please the whole family.
Northern Harvest: Twenty Michigan Women in Food and Farming (Painted Turtle)
by Emita Brady HillNorthern Harvest: Twenty Michigan Women in Food and Farming looks at the female culinary pioneers who have put northern Michigan on the map for food, drink, and farming. Emita Brady Hill interviews women who share their own stories of becoming the cooks, bakers, chefs, and farmers that they are today—each even sharing a delicious recipe or two. These stories are as important to tracing the gastronomic landscape in America as they are to honoring the history, agriculture, and community of Michigan. Divided into six sections, Northern Harvest celebrates very different women who converged in an important region of Michigan and helped transform it into the flourishing culinary Eden it is today. Hill speaks with orchardists and farmers about planting their own fruit trees and making the decision to transition their farms over to organic. She hears from growers who have been challenged by the northern climate and have made exclusive use of fair trade products in their business. Readers are introduced to the first-ever cheesemaker in the Leelanau area and a pastry chef who is doing it all from scratch. Readers also get a sneak peek into the origins of Traverse City institutions such as Folgarelli’s Market and Wine Shop and Trattoria Stella. Hill catches up with local cookbook authors and nationally known food writers. She interviews the founder of two historic homesteads that introduce visitors to a way of living many of us only know from history books. These oral histories allow each woman to tell her story as she chooses, in her own words, with her own emphasis, and her own discretion or indiscretions. Northern Harvest is a celebration of northern Michigan’s rich culinary tradition and the women who made it so. Hungry readers will swallow this book whole.
Northern Hospitality with The Portland Hunt + Alpine Club: A Celebration of Cocktails, Cooking, and Coming Together
by Andrew Volk Briana VolkWarm up with the magic of the North. Craft cocktails, Scandinavian-inspired food, and everything good about colder climates: In Portland, Maine, Andrew and Briana Volk welcome guests into their restaurant like it’s an extension of their home. It's here, in the James Beard-nominated Portland Hunt + Alpine Club, that they create innovative cocktails like Lunar Phases (an award-winning riff on the gin and tonic) and the Norseman (a Scandinavian old-fashioned of sorts, with aquavit). They've also perfected the classics behind the bar, from the Pimm’s Cup to hot buttered rum. After the drinks, Northern Hospitality moves on to food inspired by both Portland and Scandinavia. The bar snacks are addictive—green chile popcorn and smoked trout deviled eggs are just the beginning. Smorgasbords feature gravlax, homemade pretzels, and fresh cider pickles. On a cold northern day, Swedish meatballs with spaetzle and nutmeg cream are sure to warm you up. Or go further from the known and try the clams with absinthe and bottarga. Features on ice fishing, shucking oysters, how to build a bonfire, and après-ski provide a sense of place and an experience as unique as the club itself. With Northern Hospitality,celebrate the seasons the way those in the north do: with the warmth, fun, and a sense of wonder.
Northwest Essentials
by Greg AtkinsonNorthwest Essentials emphasizes cooking with the bounty of local and regional ingredients available in the Pacific Northwest. Originally published ten years ago, it was instantly recognized as a classic. With the growing importance of eating locally and in season, Northwest Essentials has been reissued, this time filled with over forty beautiful photographs of the fruits, seafood, mushrooms, lentils, and hazelnuts of the region. But this isn't just a book to make your mouth water; it's a book to cook from - the recipes are elegant, simple, and accessible. Filled with personal stories and nostalgia, chef and author Greg Atkinson lures the reader into each chapter about the Northwest's essential ingredients.
Norwegian Cakes and Cookies: Scandinavian Sweets Made Simple
by Sverre SaetreNorway's most acclaimed pastry chef, Sverre Sætre, brings his latest tempting dessert discoveries to the table with recipes for everything from decadent cakes, tarts, and puddings to candied fruits, chocolate confections, and cookies. <P><P>Sætre's desserts are anchored in Norwegian tradition, such as Fyrstekake (layers of rich butter pastry with a marzipan filling), Kokosboller (chocolate-coconut truffles), and Tilslørte bondepiker (sweet fruit compote with whipped cream), but his creative twists make each sweet dish original.Sætre applies his years of professional expertise and his personal creative flair to this culinary collection, using wonderful ingredients in exciting ways to create new and delicious flavors. From sweet and simple fruit-based confections to more complex pastries and chocolates, Norwegian desserts have never been so exciting.Each of the fifty recipes is accompanied by the luscious photography of Christian Brun, and Sætre also includes a chapter on essential basics such as pie and tart crusts, vanilla custard, and dark chocolate glaze, with useful tips for beginning and expert bakers alike.
Nose Dive: A Field Guide to the World's Smells
by Harold McGeeThe ultimate guide to the smells of the universe--the ambrosial to the pungent, and everything in between--from the author of the acclaimed culinary guides On Food and Cooking and Keys to Good Cooking.From Harold McGee, James Beard Award-winning author and leading expert on the science of food and cooking, comes an extensive exploration of the awe-inspiring world of smell. In Nose Dive, McGee takes us on a sensory-filled adventure, from the sulfurous nascent earth more than four billion years ago, to the sweetly fragrant Tian Shan mountain range north of the Himalayas, to the keyboard of your laptop, where trace notes of formaldehyde escape between the keys. We'll sniff the ordinary (wet pavement and cut grass) and extraordinary (fresh bread and chocolate), the delightful (roses and vanilla) and the unpleasant (spoiled meat and rotten eggs). We'll smell each other. We'll smell ourselves.Through it all, McGee familiarizes us with the actual bits of matter that we breathe in -- the molecules that trigger our perceptions, that prompt the citrusy smells of coriander and beer and the medicinal smells of daffodils and sea urchins. And like everything in the physical world, molecules have histories. Many of the molecules that we smell every day existed long before any creature was around to smell them -- before there was even a planet for those creatures to live on. Beginning with the origins of those molecules in interstellar space, McGee moves onward through the smells of our planet, the air and the oceans, the forest and the meadows and the city, all the way to the smells of incense, perfume, wine, and food. Here is a story of the world, of all of the smells under our collective nose. A work of astounding scholarship and originality, Nose Dive distills the science behind the smells and translates it, as only McGee can, into an accessible and entertaining guide. Incorporating the latest insights of biology and chemistry, and interwoven with personal observations, McGee reveals how our sense of smell has the power to expose invisible, intangible details of our material world and life, and trigger in us feelings that are the very essence of being alive.
Nose Dive: A Field Guide to the World's Smells
by Harold McgeeA TIMES BOOK OF THE YEAR 2020BEST BOOKS OF 2020: SCIENCE - FINANCIAL TIMESSHORTLSTED FOR THE ANDRE SIMON AWARD The long awaited new book from Harold McGee, winner of the André Simon Food Book of the Year & the James Beard Award.What is smell? How does it work? And why is it so important?HAROLD McGEE, leading expert on the science of food and cooking, has spent a decade exploring our most overlooked sense.Nose Dive is the amazing result: it takes us on an adventure across four billion years and the whole globe, from the sulphurous early Earth to the fruit-filled Tian Shan mountain range north of the Himalayas, and back to the keyboard of your laptop, where trace notes of phenol and formaldehyde are escaping between the keys.A work of astounding scholarship and originality, Nose Dive distils the science behind smells and translates it into an accessible and entertaining sensory and olfactory guide. We'll sniff the ordinary (wet pavement and cut grass) and extraordinary (ambergris and truffles), the delightful (roses and vanilla) and the challenging (swamplands and durians). We'll smell each other. We'll smell ourselves. Here is a story of the world, of all of the smells under our noses.DIVE IN!
Nose Dive: A Field Guide to the World's Smells
by Harold McGeeThe ultimate guide to the smells of the universe - the ambrosial to the malodorous, and everything in between - from the author of the acclaimed culinary guides On Food and Cooking and Keys to Good CookingFrom Harold McGee, James Beard Award-winning author and leading expert on the science of food and cooking, comes an extensive exploration of the awe-inspiring world of smell. In Nose Dive, McGee takes us on a sensory-filled adventure, from the sulfurous nascent earth more than four billion years ago, to the sweetly fragrant Tian Shan mountain range north of the Himalayas, to the keyboard of your laptop, where trace notes of formaldehyde escape between the keys. We'll sniff the ordinary (wet pavement and cut grass) and extraordinary (fresh bread and chocolate), the delightful (roses and vanilla) and the unpleasant (spoiled meat and rotten eggs). We'll smell each other. We'll smell ourselves. Through it all, McGee familiarizes us with the actual bits of matter that we breathe in -- the molecules that trigger our perceptions, that prompt the citrusy smells of coriander and beer and the medicinal smells of daffodils and sea urchins. And like everything in the physical world, molecules have histories. Many of the molecules that we smell every day existed long before any creature was around to smell them -- before there was even a planet for those creatures to live on. Beginning with the origins of those molecules in interstellar space, McGee moves onward through the smells of our planet, the air and the oceans, the forest and the meadows and the city, all the way to the smells of incense, perfume, wine, and food. Here is a story of the world, of all of the smells under our collective nose. A work of astounding scholarship and originality, Nose Dive distills the science behind the smells and translates it, as only McGee can, into an accessible and entertaining guide. Incorporating the latest insights of biology and chemistry, and interwoven with personal observations, McGee reveals how our sense of smell has the power to expose invisible, intangible details of our material world and life, and trigger in us feelings that are the very essence of being alive.
Nosh: Plant-Forward Recipes Celebrating Modern Jewish Cuisine
by Micah SivaFor those who want to connect with Jewish culinary history while following a plant-based diet, Nosh offers more than 80 recipes that can be served at shabbat, holidays, and even better, every day."This will appeal to anyone trying to convince Bubbe that Passover can be done without the meat, with genuinely appealing options." —Booklist Food is a central part of Jewish culture, and those who don't connect with the foods of yesterday may feel as though a part of their heritage is missing. Nosh is the vegetarian cookbook for the modern Jewish kitchen, drawing inspiration from history through a 21st century lens. With the rise in plant-based eating across the globe, Nosh is an ideal guide for those looking to connect with and share their Judaism in a way that feels authentic in today's landscape. The cookbook features: • A comprehensive, plant-forward recipe collection spanning from breakfast and brunch right through to delectable desserts. • 80+ vegetarian recipes including Savory Pulled Mushroom and Tofu &“Brisket,&” Chickpea and Olive Shakshuka, and more. • Stunning food photography, kitchen glimpses, and enlightening sidebars on the history of Jewish culinary traditions. Author, food writer, and registered dietician Micah Siva hopes to inspire meals not only for the holidays, but for the simple joy of elevating beloved Jewish flavors into everyday life.
Nosh on This: Gluten-Free Baking from a Jewish-American Kitchen
by Arthur Schwartz Lisa Stander-Horel Tim HorelNo cookie, strudel, brownie, pie, cake, tart, or treat left behind. This is the promise Lisa Stander-Horel made when her family went gluten-free more than a decade ago. Now Nosh on This presents more than 100 gluten-free recipes inspired by the classics Lisa grew up helping her mother make—and the bakery and store-bought favorites she and her family missed the most. Here are Mom’s Marble Chiffon Cake, Black & White Cookies, O’Figginz Bars, and classic holiday treats including Macaroons, Hamantashen, and Big Fat Baked Sufganiyah Jelly Donuts. Bring the nosh back into your life with baked goods that have all the textures and tastes you remember and crave! Along with every dessert recipe you might desire, Nosh on This also includes: • A Baked Savories chapter, with instant classics like Corn Bread Challah Stuffing • An Out of a Box chapter that shows you how to get the most out of a cake mix • A comprehensive introduction to gluten-free flour (including the Nosh all-purpose blend that can be used in each recipe) and other essential ingredients • Color photographs and valuable tips throughout. With Nosh on This you can continue to enjoy all your favorite baked treats and take your gluten-free baking to the next level. Even Bubbe will be impressed.
Nostalgia repostera: Las 80 recetas de siempre aún más espectaculares
by Casto Roldán¡Los dulces de nuestra infancia en su versión más BRUTAL de la mano de @reposterito_busca_esposo! Golosos recuerdos que entran por los ojos y en los que el chocolate sigue siendo, como en el primer libro del autor, el gran protagonista: galletas, brownies, muffins, tartas, cupcakes, bollycaos®, dónuts, pastelitos y todo tipo de postres y meriendas que vienen del pasado para alegrarnos el presente y el futuro.Descubre cómo con poquitos ingredientes y preparaciones sencillas se pueden recuperar grandes sabores. ¡Una auténtica declaración de amor al oficio y a las bases de la pastelería!
Not for Bread Alone: Writers on Food, Wine, and the Art of Eating
by Dan HalpernTwenty-two acclaimed writers celebrate the art of eatingWendell Berry • Colette • William Corbett • Michael Dorris • Alexandre Dumas • M. F .K. Fisher • Michael Frank • Betty Fussell • Evan Jones • Judith B. Jones • Barbara Kafka • Madeline Kamman • Charles Lamb • Rose Macaulay • Henry Matthews • Joyce Carol Oates • Francine Prose • Paul Schmidt • James Seay • Charles Simic • Edward Steinberg • Alice WatersThere is more to be gained from our daily bread than mere sustenance. Curiosity, romance, ritual, and insight can be as much a part of a meal as any of its edible ingredients. In this delectable collection of essays on fine food and drink, twenty-two renowned writers capture the gestures, the celebrations, and the moments in which food, wine, and the act of eating transcend their initial purposes to become something far greater. A window into the eating lives of a handful of our finest literary artists, Not for Bread Alone is a tasty and most satisfying delight—a true culinary classic.
Not For Tourists Guide to New York City 2017 (Not For Tourists)
by Not For TouristsThe Not For Tourists Guide to New York City is a map-based, neighborhood-by-neighborhood dream guide designed to lighten the load of already street-savvy New Yorkers, commuters, business travelers, and yes, tourists too. Each map is marked with user-friendly icons identifying NFT’s favorite picks around town, from essentials to entertainment, and includes invaluable neighborhood descriptions written by locals, highlighting the most important features of each area.The book includes everything from restaurants, bars, shopping, and theater to information on hotels, airports, banks, transportation, and landmarks. Need to find the best pizza places around? NFT has you covered. How about a list of the top vintage clothing stores in the city? We’ve got that, too. The nearest movie theater, hardware store, or coffee shop-whatever you need, NFT puts it at your fingertips. This pocket-sized book also features: A foldout map for subways and buses Over 130 city and neighborhood maps Details on parks and places Listings for arts and entertainment hotspotsIt is the indispensable guide to the city. Period.
Not Just about Food: Understanding Eating Disorders (Healthy Living Library)
by Carol Sonenklar Tabitha MoriartyIn the United States, approximately 30 million people suffer from an eating disorder. The prevalence of disordered eating among teens and young adults makes this a timely, informative, and helpful book for readers. Learn about the causes, symptoms, and diagnosis of eating disorders as well as treatments. Resources for identifying, treating, and recovering from eating disorders are provided in the text.
Not My Mother's Kitchen: Rediscovering Italian-American Cooking Through Stories and Recipes
by Rob Chirico"When life gives you lemons, make limoncello! Escape from an Italian American Kitchen is a funny, loving and oh so useful manual on food, family and survival when your mom is a terrible cook." -- Mo Rocca, host of "My Grandmother's Ravioli"Serving up a tale that is part memoir and part cookbook, acclaimed foodie Rob Chirico shares his culinary journey after growing up with an Italian-American mother who was hopeless in the kitchen.Rob Chirico learned to cook as a defense against his mother's awful meals. After discover-ing that there was more to real food than canned ravioli and frozen vegetables, he decided to try his hand in the kitchen. His memoir offers recipes, cooking techniques, and tips he has cultivated over decades. He blends his expert experience with an engaging and humorous narrative on growing up with suspect meals."I was howling with laughter and shedding tears of nostalgia at the sensitive portraits of family and culture of the times." -- Linda Pelaccio, Culinary Historian and host of "A Taste of the Past" "... no mere cookbook. It is a personal story that lovingly and humorously describes the author's culinary coming of age. It is a family's history and it also is American cultural history..." -- Michael Stern, author of Roadfood, Chili Nation, American Gourmet"A heartwarming story of growing up in an Italian-American household where there was no dearth of love, but not much in the way of good food. Thrown in for good measure are plenty of recipes, cook's tips, and historical anecdotes. It's a keeper." --Julia della Croce, writer, journalist, and cookbook author From the Hardcover edition.