Adriana Trigiani
This edition features behind-the-scenes bonus material from the film—including photos, excerpts from the script, and favorite recipes...
“An artfully designed tale [with] characters so lively they bounce off the page [and] wit so subtle that even the best jokes seem effortless.”—People
Bartolomeo...
“[An] epic of small-town life . . . A personal saga of American history and a romance woven together with warmth and good humor.”—The Oregonian
In the late 1800s, the residents of a small village in...
“Heartwarming . . . Everything that really matters is here: humor, romance, wisdom, and drama.”—The Dallas Morning News
Eight years have passed since Ave Maria Mulligan married Jack Mac, moved up into the hills, and...
“Funny, visual, and moving . . . A vibrant, loving, wistful portrait of a lost time and place.”—Richmond Times-Dispatch
It is 1950 in glittering, vibrant New York City, and Lucia Sartori is the beautiful twenty-five-year-old...
I'm marooned.
Abandoned.
Left to rot in boarding school . . .
Viola doesn't want to go to boarding school, but somehow she ends up at an all-girls school in South Bend, Indiana, far, far away from her home in Brooklyn, New York. Now Viola is stuck for a whole year in the sherbet-colored sweater capital of the world.
Ick.
There's no way Viola's going to survive the year—especially since she has to replace her
...Read the book Pat Conroy called "the best Italian cookbook ever written by women from the American South," now revised and updated with even more mouthwatering recipes and photographs.
Cooking with My Sisters, by New York Times bestselling author Adriana Trigiani and her sister Mary Yolanda Trigiani, gives you a seat at the Trigiani and Bonicelli family tables. Featuring over eighty family recipes, some more than 150 years
...For the Trigianis, cooking has always been a family affair--and the kitchen was the bustling center of their home, where folks gathered around the table for good food, good conversation, and the occasional eruption. Example: Being thrown out of the kitchen because one's Easter bread kneading technique isn't up to par. As Adriana says: "When the Trigianis reach out and touch someone, we do it with food." Like the recipes that have been handed down
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