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From Barnes & Noble
Joe Bastianich comes from restaurant roots. His mother is famed Italian chef Lidia Bastianich and his father, a veteran restaurateur. As a young man, Joe worked on Wall Street as a bond trader, but after just a year, he yielded to his family genes and took off to Italy to learn the food and wine business from the masters. On his return, he jumped in with aplomb, joining his mother and Mario Batali to open Babbo, which would become the first four-star Italian restaurant in this country. His memoir will both surprise and please: Instead of a feigned condescending elegance, Bastianich offers Queens spunk and candor as he shares insider insights about eateries, upscale and ordinary. Now in trade paperback and NOOK Book.