Most of what I cook seems to have an Italian influence to it, or at least my methods and approach in the kitchen relies heavily on my Italian upbringing. I’m very comfortable adding a pinch of this and a pinch of that without measuring, so I encourage you to do the same. Italians love their food, and they love the process of preparing it. Along the way there are recipes of different ethnic foods I’ve learned to appreciate also, that’s why I named the book MOSTLY ITALIAN., not ALL ITALIAN. The recipes included in this book are planned for the American kitchen. Thank goodness ethnic ingredients are easily obtainable here in the good ol’ U.S. of A. to create tempting, tasty and hearty meals.
* Insight into an Italian-American girl's cooking*