I wanted a book that would give me a chance to make, as best as I could, authentic Italian food. My first attempt was making the Ragu' Bolognese which on paper looks like a very basic recipe. Where was the basil and all the other herbs I'm used to seeing down the Italian isle in the supermarket?
However the end result was a pasta dish than has completely blown away anything I've ever tried before. It's crazy that so few ingredients and a little time can generate such amazing flavours. Best of all, as the book suggests, I steered clear of Spaghetti!
While a short book the pages are crammed with wonderful insight into Italian food and it's culture. Don't think of it as just a recipe book as it's so much more.
Many thanks for your recipes, my adventures in Italian cooking are under way.