Reviewed by: Leigh Montgomery
“Of all of this year’s Christmas gifts – this is one that has been getting a lot of use in recent days. Boston star chef and restauranteur Barbara Lynch deserves all accolades, for her divergent styles that all have a kind of primacy. She’s also very pragmatic. While locals know you cannot go wrong with any of her establishments, I’ve also found that the case with this cookbook, which focuses on Northern Italian – with French influence. With clear instructions and multiple suggestions for hard-to-find items, it is a book for cooks of all levels – for very basic weeknight fare to ambitious menus for the more technically adept (pain au poulet – a chicken wrapped in bread dough, for example). Plain, explanatory language is used, and you’ll find yourself making things you might never have occurred to. Which brings me to mention that being an Italian cookbook, there are more gnocchi variations in this book than anywhere – because, Lynch maintains, it is so good, yet so easy, you don’t need a machine, and you can freeze it. Of course. What’s been the most impressive is finding yourself attaining restaurant quality at home – even me.”
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