This fabulous collection of 325 recipes draws on the country's fresh, healthy produce.
Jeni Wright is a highly respected culinary expert and food writer. Her speciality is the food of Italy, but she has penned dozens of articles on a wide range of cooking subjects for top food and drink magazines. She is also a member of the Guild of Food Writers. Her published works include The Italian Cook; Italian Food & Cooking; Pasta Sauces (all Lorenz Books); Le Cordon Bleu Classic Light; Le Cordon Bleu's Complete Cooking Techniques (both Cassell); Cucina Rapida: Quick Italian-Style Home Cooking (Morrow) and Classic Italian Cooking Course (Hermes House).