"Red Sauce: How Italian Food Became American is the fascinating result, a well-researched look into how the cuisine of Italian immigrants made its way into the American mainstream,"
— New York Post

"Ian MacAllen’s Red Sauce is a restorative whose diligent research and engaging writing puts everything in perspective"

— John Mariani, author, “How Italian Food Conquered the World” and “The Dictionary of Italian Food and Drink”

"About 1/3 of it in the back are all "notes/quotes" ect"

—Cathy Z

"MacAllen contends that Italian-American food, once spurned as a garlic-ridden, irredeemably ethnic cuisine, has become so much a part of U.S. palates that it is now, quite simply, American cooking.... Sharing his vast knowledge of history, ingredients, and technique, MacAllen offers an in-depth history of the Italian contribution to America’s culinary landscape."

— Booklist

Like a bowl overflowing with pasta on some nonna's table, there's more than enough goodness to go around in Ian MacAllen's loving tribute to the immigrant food that helped change America. You'll read Red Sauce and understand the history of a certain strain of Italian cuisine and how it shaped our palates, but most importantly, you'll be hungry for more.

— Jason Diamond, author of “The Sprawl" and "Searching for John Hughes”

With this entertaining and appetizing cultural history, MacAllen, like a resourceful chef, offers his readers something entirely new: the compelling story of how Italian food entered the American kitchen, and how it evolved from a foreign oddity into a ubiquitous staple.

— Nicholas Mancusi, author of “A Philosophy of Ruin”

"An entertaining and authoritative account of Italian-American cuisine and the restaurants that popularized it. The catalogue and description of sauces is by itself a work of art."

— Paul Freedman, Yale University

"Ian MacAllen expertly unpacks how America fell in love with Italian food."

— Jennifer Wright, author of “Get Well Soon: History's Worst Plagues and the Heroes That Fought Them”

"Countless diners grew up eating Italian food, whether at home or at a particular restaurant. But Italian cuisine underwent a transformation in the United States, becoming a distinctive cooking style all its own. Ian MacAllen’s new book Red Sauce offers an in-depth look at how this happened—and it might just inspire a couple of food cravings while you’re reading."

— Inside Hook

"Ian MacAllen’s Red Sauce: How Italian Food Became American is a delightful read! Clear, entertaining, and insightful. Well researched and includes historical recipes. It is a significant contribution to understanding Italian American foodways. P.S. I love red sauce!""

— Andrew F. Smith, author of “The Tomato in America: Early History, Culture and Cookery”