I’ve been published in The Operalicious Cookbook, a fun collection of recipes inspired by opera plots, and by opera singers; by Wayne Line (Author), Sylvia Volk (Author) and Eileen Breen (Editor). I contributed a Friulan polenta dish I learned while living in Venice and singing early Baroque operas.
“From Rossini's famed recipes to dramatic onstage dinners, opera has always been associated with food. The Operalicious Cookbook has created menus designed to immerse yourself in the food of opera. Travel to Egypt with 'Aida' to feast on Kofta and Fattoush, to Spain for Sangria and Paella with 'Carmen' and the Southern US for Fried Chicken with 'Susanna'. Recreate the historical opera dishes of tenor, Enrique Caruso with his Naples Style Bucatini and Risotto from composer Giuseppe Verdi.”
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