This is not your mother"s Betty Crocker. Put aside the ham and canned tomato sauce and get out the prosciutto and fresh plum tomatoes. From zuppa to dolce, this cookbook is filled with enticing, aromatic recipes compliments of chef Antonio Cecconi. You can almost smell the sharp Parmesan grated generously over Spinach Gnocchi with Nutmeg and the tang of fresh basil in Roasted Garlic and Onion Soup. Featuring recipes from Italy"s 20 regions, Betty Crocker"s Italian Cooking is a primo introduction to the varying tastes of Italy that"s straightforward and easy to read. Recipes are referred to in English and shadowed by their Italian counterparts (what sounds more intriguing: Linguine with Spicy Chicken Sauce or Linguine con Pollo al Pepe?). Each page clearly lists the ingredients, the steps, prep and cook time, serving size, and nutrition guidelines. As a bonus, Cecconi proffers historical context for every recipe. He also suggests substitutions in case you"re just not up to creating a homemade tomato sauce or roasting your own red peppers. Make sure to stock your pantry with Cecconi"s list of Italian cooking essentials (extra-virgin olive oil, anchovy paste, garlic, sun-dried tomatoes, and chicken broth) before attempting these recipes, then give Ravioli alla Bolognese a whirl. Try the Grilled Beef Short Ribs with Savory Lemon Sauce and a side of Potatoes with Artichoke Hearts and Olives, or maybe Pizza with Spinach, Prosciutto, and Goat Cheese. Follow it up with homemade tiramisu and piping hot espresso, or even a grappa to "aid the digestion and end the meal on a relaxing note." If you need help with meal planning, there are menus and suggested wine accompaniments in the back. --Dana Van Nest