Focusing on the Italian-American kitchen—the cooking she encountered when she first came to America as a young adolescent—she pays homage to this “cuisine of adaptation born of necessity.” But she transforms it subtly with her light, discriminating touch, using the authentic ingredients not accessible to the early immigrants, which are all readily available today. The aromatic flavors of fine Italian olive oil, imported Parmigiano-Reggiano and Gorgonzola dolce latte, fresh basil, oregano, and rosemary, sun-sweetened San Marzano tomatoes, prosciutto, and pancetta permeate the dishes she  makes in her Italian-American kitchen today. They will transform for you this time-honored cuisine as you cook with Lidia, learning the secrets that make her food superlative.

Laced with stories about her experiences in America and her discoveries as a cook, this enchanting book is both a pleasure to read and a joy to cook from.