Italian by Whiteman, Kate; Wright, Jeni; Boggiano, Angela (2003) Paperback

The first 125 pages of this book focuses on ingredients; full on descriptions, origins, varieties, and culinary uses, I spent a couple of weeks just there, before I ever reached the recipes. Ingredients covered: pasta, rice, grains, beans, cheeses, cured meats & sausages, meat & poultry, fish, shellfish, vegetables, mushrooms, fruits & nuts, herbs & seasonings, cakes, cookies & breads, pantry, aperitifs & liqueurs. Oh and the RECIPES, I almost cried. Every page is wonderfully illustrated, easy to follow, nothing looks too hard to prepare. Recipes cover: antipasti, soups, pasta & gnocchi, rice polenta & pizzas, fish & shellfish, poultry & meat, vegetables & salads, desserts and finally, baking. I have studied most of this book and now feel I am a far better cook that I have ever been. Simply, learning the rhythm of building a meal is not overlooked. I, also, have a better understanding of Italian cuisine and it's purpose for each course served. Even if you never cook one recipe out this book, all the information that leads up to and surrounds each recipe, you will use over and over again in everything you prepare. If you have a friend that loves Italian food or is learning to cook, buy an extra book for them. They will love you for it!