Lidia's Italian Table is not a "classic cook book" like some of her other cook books. If I remember correctly this was her second book and she was just getting warmed up. What I like about Lydia Bastianich, it is not about new molecular or fusion cooking, it is basic Italian cooking. She is the new Marcella Hazan. M Hazan is the person who started documenting Italian cuisine in the seventy's and show Americans that Italian cuisine is more that spaghetti and lasagna. If you are looking to expand your Italian repertoire, this book is a great starting point. Try the crosatas, reminds me of the first time I tried them in Umbria.
