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In chapters dedicated to "city dishes" and the cooking of her mother and both grandmothers, Paganini limns such events as Christmas at Nonna Luisa's and provides appropriate recipes. The recipes are always clear, and fare such as Chicken Breasts with Porcini Mushroom Sauce should find a happy reception on any table. Given Paganini's mother's profession, sweets are copiously included, and feature such tempting items as Chocolate Sausage Cookies and Pears with Custard Sauce. Paganini, now living in America with her husband, has succeeded in recapturing the past for her readers. They will enjoy sharing it--and its defining food--with the openhearted author. --Arthur Boehm
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