Stir: Mixing It Up in the Italian Tradition - Tapa dura

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"How a working-class Irish girl from South Boston became a chef with a national reputation is one of those virtually unanswerable questions. But to watch Barbara Lynch as she mixes dough with her hands . . . is to see a young woman with the soul of an Italian grandmother." --Mark Bittman, New York TimesCritics count Chef Barbara Lynch's food as some of the best in the country. Her handmade pasta is shamelessly silky, rivaling --some would say surpassing-- Italy's finest, melding effortlessly with her sauces. Some of her creations are more or less traditional, like the creamy Butcher Shop Bolognese (in this book, she revealsthe secret ingredient that gives it special depth). Others are spectacularly original, like her Prune-Stuffed Gnocchi with Foie Gras Sauce, a dish so luxuriously light that it must be tasted to be believed. For all Lynch's culinary prowess, her roots are not in Italy but inher childhood in South Boston, one of the poorest, toughest enclaves of the nation, where she was raised by a single mother with seven children. She never went to cooking school. But in the unlikely environs of a high school home ec class, she "got high on that thing that drives all good cooks: the desire to please others by making them the food they love to eat." InStir, Lynch's eagerly awaited first cookbook, you'll find plenty of food that you toowill love to make and eat. The 150 recipes combine practical simplicity with charming sophistication, as in the easy finger-food appetizer Ham and Cheese Puff Pastry Bites with Honey Mustard or the comforting pantry-staple dinner Rigatoni with Spicy Sausages and Cannellini Beans. Some break the rules when necessary to achieve deliciousness: pizza made with buttery-tender brioche dough, a spicy fresh clam sauce defying Italian custom with a dash of Parmesan.Every single one, from Baked Cheese and Tomatoes with Black Olive Crisps to the fanciful Winter Citrus with Cumin Meringue and Whipped Creme Fraiche, will make you and your guests lean back and sigh, "This is so good.""