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The story of visiting restaurants serving Carciofi Alla Giudia, "Golden-Green Crisped Roman Roses," followed by a recipe for this Roman specialty is typical of this book's format. It makes this a good choice for armchair cooks and travelers. Ambitious cooks, particularly of local heritage, will get profound satisfaction out of preparing the 150 often complicated or time-consuming, authentic, and rarely-found recipes De Blasi has tailored to work with U.S. ingredients. While its literary language becomes annoyingly baroque at times, with olive oil described as a "tribute of fat, yellow juice," this unique book offers a perceptive look at the essence and substance of southern Italian food. --Dana Jacobi
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