Not My Mother's Kitchen
Charlesbridge, 2016 (2016)
Reviewed by Bob Walch
he memoir part of this volume is passable at best. It provides the glue that holds the culinary parts together and provides a break between the seventy plus recipes that make up this Italian cookbook. Personally, I would have rather just had the recipes and skipped the anecdotes about the author's family and childhood.
ocusing on why most people might consider purchasing this book, there are sections on sauces and stock, soups, salads, sides and so forth, pasta, pizza, and meat dishes.
ome of the more interesting recipes that the adventurous cook may wish to try include
Spaghetti con Aglio, Olio, e Peperoncino
Meatloaf with Wild Mushrooms
Florentine Griller Steak
; or a
Griller Sausage and Pepper and Penne Salad
nlike so many Italian chefs, Rob Chirico grew up in a household where his mother was an
in the kitchen when it came to preparing ethnic meals. '
Enjoying Italian food at home was a rarity,
' he explains in the book's introduction, but somehow he managed to learn to become an award winning chef. That's all well and good but not information we really need foisted on us in great detail throughout the book.
veryone would have been better served if Chirico had just provided the recipes and withheld the personal anecdotes which were supposed to be humorous but often missed the mark!
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