Shrimp in Tomato Sauce with Feta
I really started cooking seriously in the late 70s, always inspired by my Neapolitan aunt’s and Sicilian mother’s cooking, but sparked even more so by the not yet celebrated Julia Child on my local PBS channel. I read and read books by chefs like Elizabeth David and later on Alice Waters who focused on seasonal cuisine; on fundamental cookbooks like the Grammar of Cooking by Carol Braider or The Saucier’s Apprentice by Raymond Sokolov; on the standard cookbooks like The James Beard Cookbook, The Joy of Cooking, The New York Times Cookbook. I consulted huge tomes like the Larousse Gastronomique and the two-volume Gourmet Cookbook as well as tiny books like The Omelette Cookbook by Narcissa Chamberlain. And at the same time subscribed to almost every food magazine there was. I read and experimented; often failing but sometimes blissfully successful.
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