The book is well-written and easy to follow with recipes such as Italian peasant bread, Italian Rolled Chicken, Bracciole, and the Fresh Tomato Sauce Sicilian. The recipes are as close to authentic Italian cooking as one can get but adapted for modern kitchens--just like grandma used to make it. Smith's extensive knowledge of culinary history and ongoing comments about food origins and production add to the history behind each dish. There are more than 350 Italian recipes here...waiting for you to try in your own kitchen!
great narrative accompanying excellent recipes. An overview for new cooks of gadgets, herbs and spices used and tools that are used in the recipes or by the author as well as cooking terms and what they mean. Recipes go from Sicily to the very northern reaches of the country. Wide range of tastes to appeal to almost everyone.