“I just signed to do my next book with Ecco Press, a new primer or encyclopedia. This will be my take on what classic Italian cooking is.”
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When I was in college, I used to write little ditties and short stories and poetry for my friends. Writing a book is another thing. It is so much different from my traditional day of dirty fingernails and greasy hair and hot pans.
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The passion of the Italian or the Italian-American population is endless for food and lore and everything about it.
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There's a battle between what the cook thinks is high art and what the customer just wants to eat.
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