Cooking Up an Italian Life: Simple Pleasures of Italy in Recipes and Stories

As every serious cook knows by now, fresh ingredients whether grains, vegetables, seafood, poultry, meat or herbs are the mainstays of Italian cooking. The recipes in this collection, flavored by engaging (though not terribly original) stories about the author's own culinary adventures in Italy, are variations on that deservedly popular theme; in addition to a tasty Chicken Noodle Soup with Spinach and Basil, there's a hearty Beans, Greens, and Sausage Soup that can be prepared in a snap. Some of the pasta dishes are predictable, especially those featuring meat sauce or clams, but others are more adventurous a ziti dish, for instance, uses cauliflower, ripe olives and toasted bread crumbs, while Radiatori with Chick-peas, Kale and Herbs is boldly seasoned with thyme and sage. Sanders (Prevention's Low-Fat, Low-Cost Cookbook; Slim Snacks) also offers up appetizers, including a variety of crostini toppings, and salads. In addition to more decadent dessert ideas ranging from Watermelon Wine Granita to Roman Cheesecake, she promotes the Italian notion of simple, ripe fruit as an elegant and healthy coda to any meal. There's no shortage of Italian cookbooks for Americans, yet in her missionary zeal, Sanders often writes as if she is introducing us to something new. Even so, these straightforward recipes can be easily prepared for a family, even after a busy day. (Apr.)