Biba Caggiano (1936–2019)

This book is full of the author's memories and experiences of eating in and around Emilia-Romagna. Biba does a good job of explaining the ingredients and procedures for the recipes. Many of them sound fairly simple, with good ingredients that most people have access to. A few of the ingredients would be hard to find in parts of America, and I do wish she had included some mail order or online resources in the book. I found some of the recipes to be repetitive, I think it could have works to simply included variations at the end of the recipe. I made the squash gnocchi recipe, and though I have never made gnocchi before, with the instructions, it turned out very well.… (mere)