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• by:
• Mariani, John and Mariani, Galina

The Marianis make a convincing case that Italian-American cooking, far from being a watered-down version of Italian cookery, is a full-fledged cuisine in its own right. In fact, as they show in a fascinating introduction, many elements of Italian cuisine in Italy today are actually imports from the Italian-American repertoire. In 250 recipes, they reveal not only how glorious that repertoire is but also how its basic elements may be used in innovative new ways—in a Risotto with Apples and Saffron, for example, or a Pork Roast with Fennel. This is a feast of food, from antipasti and soups through pasta and pizzas all the way to dessert and also of history and folklore, in the dozens of sidebars and archival photographs that bring to life the family restaurants and home kitchens where these magnificent dishes are prepared and enjoyed.