Lorenza de’ Medici, Who Elevated Italian Cooking, Is Dead at 97
Source: New York Times
Before Lorenza de’ Medici began publishing her cookbooks in the late 1980s, Italian cuisine outside of Italy was often considered unremarkable fare: red sauce, white sauce, pizza and pasta, all of which could be whipped up in haste from frozen, processed ingredients.But in books like “Italy the Beautiful Cookbook” (1988) and “The Renaissance of Italian Cooking” (1989), and later in her 13-part PBS show, “The de’…
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