Mother Sauce: Italian American Recipes and the Story of the Women Who Created Them

With this delightful collection of stories, photos, and traditional recipes, Quinn (Mad Hungry Family) shines a light on the often overlooked role of immigrant Italian women in the rise of Italian American cuisine. She traces how southern Italians who fled rural poverty for the tenements of American cities brought cherished culinary traditions with them. Quinn’s own family history provides a portrait of generations of gritty, frugal, and enterprising women who adapted American ingredients to “recreate the taste memories of their ancestral homes.” Grouped by cooking styles, these recipes are recognizable, unelaborated Italian American classics with easily sourced ingredients and uncomplicated preparation. “Simmered on the Stovetop” dishes include beef braciola bundles in red sauce and hearty Italian wedding soup. Multiple chicken piccata dishes found in the “Cooked in a Skillet” section feature deglazed sauces, while stuffed eggplant rollatini are “Layered and Baked” pasta al forno fare. Instructions for pasta dough and cheese and spinach ravioli are “Tossed Pasta” favorites. Festive family celebrations call for seven fishes stew, or versatile seafood-stuffed shells with lobster, crab, or shrimp, while original Italian American creations include turkey tetrazzini, Philly cheesesteak, and New Orleans’s muffuletta. Quinn’s accessible and nostalgic cookbook overflows with fond memories of true comfort food. (Mar.)