The best book on Italian cooking that has come my way. With a half dozen in my own library and a number of others read, and discarded, I find that my test is this How Italian is this Italian cookbook? Too many eater to American tastes. Romeo Salta has proved, in his lifetime of pleasing American gourmets, that they prefer not to have their American taste . They want Italian cooking. This book transports the reader to the best of Italian food on its home ground (though as the Introduction by Myra restaurants -- whether in Southern California or New York -offer better Italian cooking than found in most restaurants in Italy). Here, as he advances from antipast to soups and fish and pasta and risotti, to eggs and cheese, to meats and poultry, to sauces, vegetables and salads, and finally to desserts and wines - always he has chosen to share recipes that are distinctively Italian. A rounded program can result, but there is no attempt to make this a complete cookbook. He shares- as his title indicates -- ""the pleasures"", offers aid in what to buy and how, and tells in straightforward terms, how to achieve the results in the home kitchen.