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The Simpler the Better - Sensational Italian Meals
by Leslie Revsin with Rick Rodgers
John Wiley & Sons, Inc.
ISBN 0-471-48232-3
Published March 2005 - Softcover - 237 pages - $17.95

One of my favorite foods is Italian food.  There's so much of it and it's so versatile.  And I guess, it is also a favorite of a French Cuisine-Trained Chef, Leslie Revsin.  In this book she's put together her own recipes and those of her friends, for a delightfully varied recipe book.  Courses include: Antipasti and Soups; Pasta, Polenta, Gnocchi, and Risotto; Seafood; Chicken and Turkey; Beef, Lamb, Pork, and Veal; Salads; Side Dishes, and Desserts.  That's a huge variety of Italian meals to choose from.  Ones that caught my attention were: Fresh Linguine with Butter, Parmesan Cheese, and Mushrooms; Chicken Cutlets in Garlic Cream; Tossed Cauliflower Salad, and Leeks Baked with Butter and Marjoram.  I've made my own ravioli pasta from scratch so I know what's involved.  If I could, I'd never eat store-bought dried pasta again.  There's just no comparison.  We're also given "Simple Tips", "Variations", "Dress it Up", and "Serving Suggestions", and recipes have no more than tree steps - simpler.
No nutritional guides and partially illustrated.  See my review on Leslie Revsin's other cookbook, Sensational One-Dish Meals.
Conclusion - Mouthwatering recipes to try.