Cooking with Nonna: Celebrate Food & Family With Over 100 Classic Recipes from Italian Grandmothers

By Bill Marsano. No one loves the past so much as an Italian, and that’s the reason that, while Americans may pine for the meals “Mom used to make,” Italians relegate Mamma to the status of apprentice: For them, it’s Nonna—grandma—who is the kitchen goddess supreme, the font of knowledge, lore and tradition. So Rossella Rago, born into the Brooklyn’s durable Italo-American community, was only responding to her genes when she went from cooking beside her own nonna to transporting that knowledge to her television show, “Cooking With Nonna” and then broadening her reach to any number of other nonnas and finally turning the whole thing into a book. A quite a book it is, a book that sites as comfortably in your lap for a nice homey, nostalgic read or propped up for use and consultation on the kitchen counter--preferably behind an OXO cookbook shield, also available from Amazon. The photography is gorgeous, as the recipes deserve. They’re an appealing mix of traditional Italian and Italian-American; some as familiar as spaghetti and meatballs, some as homey as panelle (Sicilian chickpea fritters) and pasta e fagioli (the dialect comedians’ “pasta fazool,” and delicious no matter how you pronounce it), as well as obscurities like b baccalà pie and Barese-style focaccia. All are clearly written, well laid-out; all use standard (imperial) and metric measurements, and weights are included, where appropriate, for those using kitchen scales for accuracy. Whether you buy this for yourself or as a gift, it delivers pleasure by the long ton, especially because the recipes are interlarded with the memories and observations of the grandmothers whose recipes are presented. Bill Marsano is a long-time home cook who makes pizza from scratch. Unfortunately, it’s usually shaped like Australia.

Accidentally purchased the e-book, actually wanted the hard cover, but book is amazing! Will try to exchange?

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