113 recipes from a kitchen in the mountains of Abruzzo, each with the exact measures, the reason under every step, and what to do if it went wrong.
Every chapter starts with the mistake you were taught, says why it fails, then shows what my mother did instead and why it works. Pick one.
Cook to the color, not to the clock.
This is what opens on your phone while you cook. Big type, one recipe to a page, and the page numbers never change, so when I say "page 36" in a video, it is page 36.
Type it here and I'll tell you the page.
A secure checkout through Gumroad. One payment, no subscription.
Download the PDF right away, on your phone, tablet or computer. The link is also emailed to you.
Keep it on your phone by the stove, or print the pages you cook from most.
7-day money-back guarantee. If the book isn't for you, ask for a refund within 7 days. One payment, no subscription. A digital book (PDF); nothing is mailed. Secure checkout by Gumroad.
I was born in the mountains of Abruzzo, and everything I know about cooking I learned in my mother's kitchen. She never measured anything. A handful. A little more. Until it looks right. But ask her why, and she always had an answer.
At nineteen I came to New Jersey, and I raised my family there. In America I found that almost everybody had been taught to cook in a way that works against them. They boiled the potatoes to death. They burned the garlic. They thought they were bad cooks. They were not.
So I measured what my mother never did, every handful and every "a little more," so you can get it right the first time instead of the fifth.
Con affetto, Rosa
No. It is a PDF, a file that opens on your phone, tablet or computer. Nothing arrives in the post. You can print any page you like at home; the recipe cards at the back are made for it.
It was written for exactly you. Every recipe has exact measures and numbered steps, the reason under each step, and a box at the bottom for when something goes wrong. It was never you. Nobody showed you.
No. These are the dishes of a family that fed itself on very little: oil, garlic, tomatoes, beans, pasta, potatoes, eggs. Where an Italian ingredient is hard to find, the recipe says what to use instead.
Yes. Cups, spoons and °F first, with grams and °C in parentheses. Every recipe uses fine sea salt, and there is a chart for kosher salt.
You do not need to be. You pay, and the book opens like a photograph would. There is no account and no password.
No. One payment, one time. Nothing renews.
Then you get your money back. Ask for a refund within 7 days of buying, and it's returned to you.
Five fixes from my mother's kitchen, straight out of the book with their real page numbers, and her Sunday roast potatoes to try them on. Free, as a PDF.
Patience is the last ingredient.
The pasta water, the bowl of cold water for the potatoes, the garlic that starts in cold oil. Pick three things this week. The book has the other hundred and ten.
Get the book$37 today, was $59.99Watch the videos on Rosa's YouTube channel
Five fixes from my mother's kitchen and one Sunday recipe, free. Try one tonight. If you like it, you know where the other 112 recipes are.