THE NEW ROMAGNOLIS' TABLE

In the 13 years since PBS's Italian-American cooking couple first put their attractive and unpretentious recipes in print, The Romagnolis' Table has proven to be one of the enduring leaders in a field already embarrassed by riches. This revised second edition is little changed and scarcely improved from the 1975 original: a tripe recipe is out and two soy-sauce marinades (?) are in; ""artichokes Jewish style"" has been slipped in from the Romagnolis' intervening New Italian Cooking (1980); but most of this, from the instructions for making pasta and polenta to the mixed fish soups and the mozzarella-stuffed zucchini blossoms, is essentially unchanged. Most libraries will want to hang on to the first edition, but buy the new one for backup and ""collection freshening.