Booklist Review

Quality ingredients and ease of approach characterize these recipes, which represent all elements in an Italian meal from antipasti to dolci and reflect an understanding of regional Italian culinary styles. A menu section and glossary introduce meal components while chapter notes knowledgeably set the scene for each course; each dish glorifies seasonal ingredients eaten at their prime. A variety of risotto and polenta recipes, most made with staple ingredients, reinstitute these now-trendy dishes to their proud, unassuming places as part of an entire meal plan. Clean and uncomplicated, allowing the quality tastes to shine through, cuisine according to La Place and Kleiman, authors of the popular Pasta Fresca [BKL N 1 88] and Cucina Fresca (Harper, 1985), surpasses its humble roots to become a fresh way of looking at Italian cooking. No index. --Deanna Larson-Whiterod