THE ART OF REGIONAL ITALIAN COOKING
By
The author of several good books on Italian cooking, Maria Lo Pinto now turns to a rich, mouth-watering and fattening, I fear, assortment of dished characteristic of the regions from which they come- from northern Italy to Sicily and Gardinia. There are some 435 recipes here, ranging far beyond the expected variety of pastas, veal dishes and sweets to a balanced selection of regional specialties. The recipes assume availability of materials and plenty of time (you make your own asta in most instances). There is no suggestion of short cuts or economies! But she makes it all very travel-minded and appealing, rewarding for the housewife seeking new ideas. A few chapters are devoted to ""generalities...such as antipasto, wines, breads and espresso"".