Inspired in the 1950s by her Sicilian nonna, her first teacher of baking and cooking, the author brings the recipes, flavors and culture to the twenty-first century modern kitchen. Today's home bakers and cooks often don't have the time or even the inclination to spend several days to make the old-time recipes such as ossobucco, cuccidati, or panettone, so in these books the old recipes are broken down into manageable steps that can be achieved over shorter time periods, fitting the tasks into busy schedules.

These books are what modern cooks interested in baking and cooking good old-time dishes and baked goods—even memorable breakfasts or brunch—need to have. The books are filled with clear directions, color photos, illustrations and wonderful quotes from famous chefs. They make great gift books!