{"id":500,"date":"2010-04-13T09:09:34","date_gmt":"2010-04-13T14:09:34","guid":{"rendered":"http:\/\/tastytangents.com\/?p=500"},"modified":"2010-04-13T09:09:34","modified_gmt":"2010-04-13T14:09:34","slug":"breaking-bread-in-laquila-part-2","status":"publish","type":"post","link":"https:\/\/www.tastytangents.com\/?p=500","title":{"rendered":"Breaking Bread in L’Aquila, Part 2"},"content":{"rendered":"
\"A<\/a>

A giant poster shows the cover of 'Breaking Bread in L'Aquila' by Maria Filice.<\/p><\/div>\n

So as I mentioned in my last post<\/a>, I got to go to a fun book launch last week. There was coffee and cookies, and wine and cheese, and did I mention the wine?<\/p>\n

I got to see lots of awesome people I hadn’t seen in ages, and then I got to drool over the pictures in the new cookbook ‘Breaking Bread in L’Aquila.’<\/p>\n

It was great to hear about the evolution of the book too, something I hope to achieve (publishing a book, that is, not evolving so much) some day.<\/p>\n

\"'Breaking<\/a>

'Breaking Bread in L'Aquila' author Maria Filice, center, pauses for a photo at the book launch.<\/p><\/div>\n

It was also great to see so many people out to support a great cause, and scooping up books by the armload. (I’m guilty too…and they’re all signed!)<\/p>\n

I’m hoping to start experimenting with the recipes soon, though some are very similar to recipes I’ve posted, and\/or ones that I make on a regular basis, like Spaghetti aglio e olio<\/a>.<\/p>\n

That of course makes sense, since the cooking of both regions of Italy (Abruzzo and Calabria) that influence the book have also been the primary influence on my cooking knowledge.<\/p>\n

At any rate, it was a fun night, and I’m looking forward to trying some new recipes, and drooling over the real thing, not just the pictures.<\/p>\n","protected":false},"excerpt":{"rendered":"

So as I mentioned in my last post, I got to go to a fun book launch last week. There was coffee and cookies, and wine and cheese, and did I mention the wine? 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