About the Book:
Youngest in a tight-knit Italian-American family, sassy Alexandria D’Agostino has a successful marketing career and is an amazing cook (thanks to learning at the elbow of her Italian immigrant Nonna). But her romantic life is like a cross between The Bachelor and Hell’s Kitchen. For years, she has tried cooking her way into men’s hearts by flaunting her old world culinary skills, but now, she’s changing the menu. Alexandria decides to study and dish up the childhood favorites of a succession of first date candidates (recipes included in book). What could possibly go wrong? With advice from her best girlfriend, a hardy band of coworkers who are always up for tasty gossip and leftovers, and her always loving, often snarky family, will Alexandria discover the recipe for happiness — and perhaps love?
I was intrigued when I was asked to review Love on the Back Burner because of this line from the author, Barbara Oliverio:
In the book, heroine Alexandria D’Agostino tries new recipes (included in the book) to best match the ethnic backgrounds of potential suitors.
The book is fun and fluffy – much like a Lifetime movie (not the murdering kind). It’s romantic and slly and completely clean, which I appreciate very much. I don’t mind the occasional modest sex scene, but it’s nice to read a book that can leave you weak in the knees from just a few well-timed kisses.
The best part of Love on the Back Burner is the food!! I really enjoyed reading the parts where Alexandria was cooking and I especially enjoyed matching each dish up to a real recipe in the back of the book. The author used the recipes her own mother taught her to share through Alexandria. She also shared recipes she gleaned from other cooks over the years (with permission). This would be a fun weekend read, i.e read a little, cook a little, eat a little.
I give Love on the Back Burner four stirring spoons!!
I received a complimentary copy of this book for the purpose of review. All opinions are 100% my own.
This vegetarian tiella is a layered casserole-type dish. It’s fairly easy to make, low in calories and yummy!!
2-3 small zucchini, peeled and sliced thin
5-6 medium to large potatoes, peeled and sliced thin
3 cups spaghetti sauce (preferably homemade, I used store bought)
1 Tbsp. olive oil
1 medium onion, diced
grated Parmesan or Romano cheese (I used shredded Parmesan)
seasoned bread crumbs
Place the zucchini and potato in separate bowls. Pour just enough sauce in each bowl to coat the slices without drenching them (about 3/4 cup for zucchini and 1 cup for potatoes). Set aside the remaining sauce.
Preheat the oven to 350F. Pour the oil in the bottom of a 9″ x 13″ pan to coat. Layer in this order: potatoes, zucchini, sprinkle of onions, sprinkle of cheese, sprinkle of bread crumbs. Repeat until potatoes and zucchini are gone.
Pour the reserved sauce over the top. Add a final dusting of cheese. Cover with aluminum foil. Bake for 25 to 30 minutes, or until bubbly, then uncover and bake for about 15 minutes, or until the potatoes are done.
About the Author:
Barbara Oliverio is the daughter of Italian immigrants and grew up in North Central West Virginia with a love of reading and a passion for learning. Following a career path that included being a teacher, journalist, and marketer, she has lived as far away from home as Italy where she practiced her family’s native tongue as well as took advantage of living near to other European countries to travel extensively. A rabid Pittsburgh Steeler fan, she lives with her husband, an equally committed New York Giants fan, in suburban Denver where off-football-season dinner conversation is calmer and is usually accompanied by a meal she cooks from one of her mother’s treasured recipes. Other interests include New York Times crossword puzzles, good movies, and travel. She volunteers extensively for her parish and writes for its publications. She also teaches part-time for the St. Catherine of Siena Institute.
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