Overview

Clara Cannucciari became an internet sensation late in life, making cooking videos until her 96th birthday. Her YouTube(R) Great Depression Cooking channel garnered an army of devoted followers. Now, in Clara's Kitchen, she gives listeners words of wisdom to buck up America's spirits, recipes to keep the wolf from the door, and tells her story of growing up during the Great Depression with a tight-knit family and a ""pull yourself up by your bootstraps"" philosophy of living. In between recipes for pasta with peas, eggplant parmesan, chocolate covered biscotti, and other treats Clara gives listeners practical advice on cooking nourishing meals for less. Using lessons learned during the Great Depression, she writes, for instance, about how to conserve electricity when cooking and how you can stretch a pot of pasta with a handful of lentils. She reminisces about her youth and writes with love about her grandchildren and great-grandchildren. Clara's Kitchen takes listeners back to a simpler, if not more difficult time, and gives everyone what they need right now: hope for the future and a nice dish of warm pasta from everyone's favorite grandmother, Clara Cannuciari, a woman who knows what's really important in life.

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Clara Cannucciari (1915-2013) was the author of Clara's Kitchen: Wisdom, Memories, and Recipes from the Great Depression and hosted the web series Great Depression Cooking with Clara. Elizabeth Wiley, an Earphones Award-winning narrator, is a seasoned actor, dialect coach, and theater professor. In addition to her growing portfolio of audiobooks, her voice can be heard in The Idea of America, Colonial Williamsburg's virtual learning curriculum; in Paul Meier's e-textbook Speaking Shakespeare; and modeling US-English on one of the world's top language-learning products. Christopher Cannucciari is a filmmaker who lives in Brooklyn. His latest film is New Brooklyn. With his grandmother Clara Cannuciari he created the web series Great Depression Cooking with Clara and the cookbook Clara's Kitchen.

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