The best kind of regional cookbook also functions as a travel guide, and The Regional Italian Cookbook: Recipes From the Silver Spoon is no exception. With 160 classic recipes that span Italy’s 20 distinct regions, this definitive resource is a modern classic. The book begins in Italy’s northern regions, then travels through central Italy to the southernmost mainland territories, and ends with the islands of Sicily and Sardinia. If you head straight to the index, you’ll find all the standards in these pages, from the deceptively straightforward tiramisu to a perfect caprese salad. The organization of the book allows readers to cook their way through Italy, one region at a time. Choosing an area based solely on the gorgeous, scenic photographs that accompany each section, like Piedmont’s rolling vineyards and Liguria’s brightly painted houses, makes cooking a heightened sensory experience. In the introduction to the chapter on Valle d’Aosta, the Alpine region’s influence on culinary traditions is clearly spelled out: “Pasta is almost nowhere to be found, its place taken by soups and polenta. Oil is replaced by butter and cheese.” Recipes for a buttery, hearty ratatouille, braised venison stew and cheese-stuffed veal cutlets follow, and the warming qualities of the dishes reflect the region’s climate and culture. It’s a fascinating dive into culinary tourism that will be a welcome addition to beginner chefs and, ahem, seasoned professionals, regardless of their familiarity with Italian cuisine.
Valiant Women is a vital and engrossing attempt to correct the record and rightfully celebrate the achievements of female veterans of World War II.
