The Book of Antipasti

Rating:
Summary: Great introduction.
Review: In its almost 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of Antipasti, starts with a glossary of ingredients, and then presents recipe suggestions from vegetable antipasti and salads to breads and pastries. Special chapters are dedicated to fish and shellfish, meats, sausages, cheese and egg dishes. Classics such as breadsticks, bresaola, bruschetta al pomodoro, carpaccio, focaccia, frittata, marinated olives and mushrooms, tuna salad and walnut bread appear next to unique dishes such as arugula and pine nut salad, chicken and grape salad, marinated soft cheese, prosciutto with figs, and veal and spinach terrine.

From asparagus and egg salad to zucchini with garlic, this collection of recipes, while not all-encompassing, is a great introduction to the endless possibilities of starting a meal - and at a relative bargain price, to boot. Also recommended, particularly for fans of Italian cooking: This series' installments on pasta, light pasta sauces and pizzas and Italian breads.