About this item
Serving up a tale that is part memoir and part cookbook, acclaimed foodie Rob Chirico shares his culinary journey after growing up with an Italian-American mother who was hopeless in the kitchen.Rob Chirico learned to cook as a defense against his mother's awful meals. After discover-ing that there was more to real food than canned ravioli and frozen vegetables, he decided to try his hand in the kitchen. His memoir oers recipes, cooking techniques, and tips he has cultivated over decades. He blends his expert experience with an engaging and humorous narrative on growing up with suspect meals
About the Author
Rob Chirico is an artist and the author of the Field Guide to Cocktails (Quirk Books/Random House October 2005) , which is in its third printing and has sold over 25,000 copies, plus it has been translated into Polish. His novel, Onward Kitchen Soldiers, which is a humorous take on food media, publishing, and public relations, was published in April 2014 as an e-book with Untreed Reads. His novels Vermeer Tango and Art in the Blood are also available as eBooks on Amazon. He has also written two books on martinis and cigars (Martini Madness and Up in Smoke) , and has published articles in the food journal Gastronomica. His non-fiction book, Damn! A Cultural History of Swearing in America was published by Pitchstone Press in 2014. His cookbook/memoir Not My Mother's Kitchen: Rediscovering Italian-American Cooking Through Stories and Recipes will be published later this year.
