Renowned author and chef Lidia Bastianich has significantly influenced the culinary world with her welcoming and friendly cooking style. Bastianich was born in Istria, which is now in Croatia but was formerly a part of Yugoslavia. Her life story is as complex and multi-layered as the food she makes.

Following World War II, Bastianich moved to Italy when she was just three years old. At the age of 24, she then relocated to the United States. She has owned a number of New York City eateries over the course of her career, including Felidia, which won praise from critics for its Italian fare. She also writes cookbooks that combine useful recipes with anecdotes from her life.

When Bastianich talks about cooking, she frequently highlights that it is an act of connection and care rather than merely a set of procedures and methods. Think of cooking as weaving a tapestry, where each thread stands for an ingredient or a method, but the finished product tells a tale that can only be produced with careful planning and commitment.

When Bastianich says something like, "cooking for somebody is very personal," he emphasizes how meals made with love and purpose carry memories and emotions in addition to flavors. Every dish becomes a link in the web of relationships that hold people together, whether it's the quiet times spent cooking together or the laughter around the table during holiday dinners.

From learning recipes handed down through the generations to cooking for friends and family in her restaurants, Bastianich's philosophy is based on her personal experiences. Her cooking style reflects not only her love of food but also her conviction that communal meals are a powerful means of fostering relationships and fostering community.