In Nonna's Kitchen is a beautifully written collection of anecdotes, folk wisdom, priceless secrets, and recipes from the kitchens of matriarchs throughout the peninsula. As ordinary life in Italy becomes increasingly urban and Americanized, the nonne are the last generation to preserve the unique dishes and tastes of the small towns, valleys, and hilltops in Italy's varied regions. The grandmothers reveal their recipes for such delights as La Genovese, in which meat, onions, and other vegetables are cooked almost to a cream, and 'Ncip 'Nciap, pronounced "n-cheep, n-chop," a delicious scramble of leftover chicken, red onions, and eggs that probably gets its name from the sound of the knife chopping up the chicken. The recipes are based on simple ingredients from a time when seasonality ruled life and when tradition and culinary folklore were clear and unchanging.Richard Flaste – The New York Times Book Review
The sense of travel's enrichment is powerful in Carol Field's book In Nonna's Kitchen, which also demonstrates an appealing inclination to eliminate fuss while producing a host of satisfying dishes. Ms. Field watches, for example, as Lina Vitali, in a tight Italian kitchen, prepares the simple gnocchi that have comforted generations of her family. She learns from Nella Galletti how to make the same bean and pasta soup Mrs. Galletti prepared for herself and her husband on the days when they worked in the fields. This is filling, heartwarming home cooking... the food is a triumph.