ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Books for Cooks: Sauces and Shapes

Sauces and Shapes By Oretta Zanini de Vita and Maureen B. Fant W. W. Norton & Company, 400 pages, $40

This book, by an Italian food scholar/cook and an American translator who lives in Rome, seduced me in the introduction, when I read that many Italian cookbooks refuse to take a position on things like time and temperature. These writers attempt to capture the ineffable qualities of Italian cooking while providing a bit of structure for American readers.

They match 100 or so sauces and soups with handmade pastas—dishes like orecchiette with Sicilian broccoli sauce (an amazing combo of capers, anchovies, black olives, pistachios, and broccoli) and cavatelli with raw tomatoes and basil (using a lovely maceration technique that will coax big flavor even from winter grape tomatoes). There are meaty sauces, too, but we loved the simple, interesting vegetable versions.