Italian Cooking at Home features the gorgeous, full page photographs, clear instructions, and in-depth detail that readers have come to expect from the Culinary Institute of America. A large section describing the best cheese, wine and other foods found in each region of Italy make this a must have for anyone traveling there. I made several recipes from this cookbook and they ranged from good to great.

Focaccia al rosmarino -

This was a solid, easy focaccia recipe. I think recipes that include an overnight rise are generally more flavorful, but obviously more time consuming too. This is a good addition to an upscale, company italian dinner and made really good sandwiches the next day.

Frittata con asparagi -

Fantastic! Better than you would expect for such simple ingredients. Cut in small slices this would make an impressive and unusual appetizer.

Insalata d'arance e finocchi -

A salad with endive, fennel, and oranges. Nothing too unexpected, but a sprinkling of black olives ups the flavor and makes a simple, winter salad a bit more special.

Spaghetti cacio e pepe -

A simple, delicious weeknight supper. Spaghetti, pecorino, and pepper I think makes the perfect comfort food dinner.

Polenta co sugo di saliccia -

This is a showstopper of a company dish. The spicy sausage sauce combined with the creamy polenta was heavenly. It was relatively easy to make and didn't require any hard to find ingredients.

So many dishes left to try! There are many delicious looking fish recioes, deserts, duck and rabbit......I will be cooking out of this cookbook for a while to come. ( )