Anna's book is very well researched, it is not just a recipe book it is also a history of Italian food. Such a rich history. Reading the book will not only give the reader some interesting recipes but will demystify some of the myths perpetuated by the 'grand chefs'. I read a couple of reviews that stated that Anna's book was addressed to the professional cook. Not so. Not only does she lay out her recipes clearly but also has written about the different ingredients (vegetables, pasta, meats, seafood...) in detail. The titles of recipes, ingredients and completed dishes written in Italian and English is a bonus.
Hampden, Otago, New Zealand