First published 2025
Hailee Catalano learned to cook making Sunday gravy with her Italian American grandmother. That passion took her to the Culinary Institute of America and into restaurant kitchens. But professional cooking made her miss the home cooking that first sparked her love of food. Restaurants created the illusion that beautiful food was too complex for home kitchens. Catalano bridges this gap with over 100 restaurant-quality recipes adapted for home cooks. The collection spans seasonal pastas like Pasta alla Norcina with Roasted Squash, vegetable-focused dishes such as Caponata with Dried Cherries and Green Olives, and simple proteins like Roast Chicken with Red Wine Vinegar and Honey. She includes breads, flavored butters, condiments, sandwiches, and desserts. Beyond recipes, Catalano teaches kitchen organization, farmers market navigation, broth making, sourdough techniques, and dinner party planning. Her professional training combines with seasonal cooking philosophy to create approachable yet sophisticated home cooking.
Genres: cooking, cookbooks, food-and-drink, how-to, food-writing, culinary
Vibes: approachable, instructional, intimate, sophisticated, warm
Tropes: culinary-journey, demystification, generational-knowledge
Setting: Culinary Institute of America
288 pages · Hardcover · DK