This Italian cookbook is a revised, expanded version of the 1968 edition, which has become one of the standard reference works in its field; it is even better now, as close to comprehensive as one could want. Its wide embrace reaches from vermicelli with caviar to fusilli with salmon; from egg noodles with hare sauce to vegetable beef soup with canelloni to linguini with zucchini. The refreshingly no-nonsense authors have no patience for fads such as the current insistence on the superiority of fresh-made pasta; they assert that the better commercial products from Italy are superior to most homemade American pasta. The authors are also mindful of weight and health. The necessarily long glossary is edifying and of the 390 instructive recipes gathered here, 50 are new to this edition. Illustrations. Foreign rights: Morrow. November 15
Copyright 1985 Reed Business Information, Inc.

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