There have been a number of perhaps more substantial, extensive Italian cookbooks in the last few years (Wilma La Sasso's; Maria Luisa Taglienti's; etc.) but this is a select choice of some 100 native dishes which will add a touch of elegance as well as distinction to your table. There are hot and cold hors d'oeuvres, soups, pasta and risottos, meats- with the expected emphasis on veal and chicken, a few vegetables, salads and sweets, and except for one or two standard favorites- i.e. spaghetti and meat balls, most of the dishes will bring a pleasurable change to everyday cating. There are no concessions to store bought substitutes (Ronzoni-Buttoni) and the cookbook as a whole assumes both time and experience.