Encyclopedia of Italian Cooking

We have used it for years and found exciting recipes along with the beautiful photographs of almost every dish. Many are simple but a few are more ambitious. One favorite is a simple spinach sidedish with raisins and pine nuts. Others are a beef rouladen filled with cheese, pesto and ham, and a Tuscan beef stew flavored with rosemary and cinnamon. In fact, the book has an excellent collection of vegetarian recipes including a wonderfulmacaroni tossed with broccoli, pine nuts and raisins perked up with a subthreshold amount of mashed anchovy, and a lasagna with filling of artichoke hearts and mushrooms thickened with egg. There are also some excellent and unusual soups and risottos as well. Highly recommended for those interested in Italian regional cooking.