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Hailee Catalano trained at the Culinary Institute of America, cooked in restaurants, and then realized she missed the Sunday gravy and pasta of her Italian American grandmother more than anything — this is the book where those two worlds finally meet, and every recipe feels like proof that restaurant-quality food belongs in your home kitchen.
Hailee Catalano trained at the Culinary Institute of America, cooked in restaurants, and then realized she missed the Sunday gravy and pasta of her Italian American grandmother more than anything — this is the book where those two worlds finally meet, and every recipe feels like proof that restaurant-quality food belongs in your home kitchen.