Biscotti, Bread and Breakfast

Inspired in the 1950s by her Sicilian nonna, her first teacher of baking and cooking, the author brings the recipes, flavors and culture to the twenty-first century modern kitchen. Today's home bakers often don't have the time or even the inclination to spend several days to make the old time recipes such as cuccidati, so she breaks recipes down into manageable steps that can be achieved over shorter time periods, fitting the tasks into busy schedules.

The book is what modern cooks interest...