Alfredo Viazzi, proprietor of two well-publicized New York restaurants, sets out to share what ""I've learned by watching and assisting my chefs."" But his claims of a personalized and ""unorthodox"" Italian cuisine are not made good. Too many war-horses of la cucina italiana (bagna causa, minestrone, osso bucco) parade through for us to believe that the narrow scope is the result of rigorous selection. Even in the stronger sections--pasta, veal, and vegetables--we find instructions for fettucine alfredo, veal scaloppine, and (!) boiled string beans. Ground well-trod by Marcella Hazan and Elizabeth David, among others. The book more aptly could be named Viazzi's Favorites--of interest to his fans, no doubt, but hardly a memorable addition to a crowded shelf.