Home Appetizers Breakfast Main Dishes Chicken Holidays Sauces Sides Soups Pasta Desserts


Before We Begin

Whether a good cook comes from a hereditary line of culinary masters or learns from a specific environment, I believe that I was destined to be at least a passable cook. As a child I listened to radio cooking shows with my mother. Then with the magic of television at the age of five, I was transported to Chicago and the “Francois Pope School of Cooking.” Right after my daily disappointment of not being seen in Miss Frances’s mirror on Ding Dong School, I watched the creation of beautifully crafted food. The chefs wore gleaming white coats and had every ingredient pre-measured into a little dish. My love of china and crystal as well as a man in a crisp uniform could have begun here.

As for coming from a long line of cooks, that is true as well. Tony’s father came from a farming family from the hills just outside of Rome Italy, near San Marcos in the province of Foggia. Their home was a simple one, with a pot on the fire almost constantly. When Grandma Giacobbe came to this country in the early 1900s, she brought along all of her favorite recipes, many which Tony & I still use today with only minor modifications.

My ancestors were also engaged in farming. The family homestead and dairy farm was in north central Illinois. Whether dinner was a beef roast or a rabbit pie, vegetables from the garden always accompanied dinner. Wherever we set up housekeeping, we also ...


Home Legal Stuff About the Author Introduction Before we begin Afterthoughts Recipe Index Ordering Info