Learn to make elevated, professional-quality meals in your own kitchen with 100 creative, seasonal recipes from Hailee Catalano Growing up cooking alongside her Italian American mother and grandmother, Hailee Catalano always found a spot in the kitchen. They taught her to make the Sunday gravy, pasta, and so much more--so it was only natural that she developed a huge passion for food. This passion led her to the Culinary Institute of America, placing her in restaurants across the world from Haw…
Learn to make elevated, professional-quality meals in your own kitchen with 100 creative, seasonal recipes from Hailee Catalano Growing up cooking alongside her Italian American mother and grandmother, Hailee Catalano always found a spot in the kitchen. They taught her to make the Sunday gravy, pasta, and so much more--so it was only natural that she developed a huge passion for food. This passion led her to the Culinary Institute of America, placing her in restaurants across the world from Hawaii to Thailand. But while working in these restaurants, Hailee lost the connection between the food she was preparing and the person enjoying it. These restaurants made it seem like beautifully made food was unattainable or too difficult to recreate at home. In By Heart, she's reclaiming that connection, with over 100 recipes made with love and meant to be treasured forever. With seasonal pastas like Grated Tomato Linguine and Creamy Corn Orzo, veggie-forward recipes designed to make the most of your CSA box (Green Garlic Bread and Celery Root Pierogi!), and more, Hailee's recipes are made to be revisited again and again.
Learn to make elevated, professional-quality meals in your own kitchen with 100 creative, seasonal recipes from Hailee Catalano Growing up cooking alongside her Italian American mother and grandmother, Hailee Catalano always found a spot in the kitchen. They taught her to make the Sunday gravy, pasta, and so much more--so it was only natural that she developed a huge passion for food. This passion led her to the Culinary Institute of America, placing her in restaurants across the world from Hawaii to Thailand. But while working in these restaurants, Hailee lost the connection between the food she was preparing and the person enjoying it. These restaurants made it seem like beautifully made food was unattainable or too difficult to recreate at home. In By Heart, she's reclaiming that connection, with over 100 recipes made with love and meant to be treasured forever. With seasonal pastas like Grated Tomato Linguine and Creamy Corn Orzo, veggie-forward recipes designed to make the most of your CSA box (Green Garlic Bread and Celery Root Pierogi!), and more, Hailee's recipes are made to be revisited again and again.
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