Requiring no elaborate techniques, only deep respect for each ingredient, the more than 150 recipes are perfect for quick weeknight suppers or more leisurely weekend dinners for two or ten. Spicy Penne all’Arrabbiata, classic Spaghetti al Limone, and delectable Abbacchio alla Scottadito (tiny lamb chops delightfully called "finger-burners") require surprisingly little fuss but deliver restaurant-caliber results. From artichokes to zucchini, vegetables are the centerpiece in dozens of pasta sauces, antipasti, and side dishes. Luscious but light desserts, such as an ethereal ricotta cake or classic panna cotta make the magical journey complete. Rome, at Home is also liberally sprinkled with Dunaway’s whimsical watercolors for a wonderfully personal touch. -- amazon.com
Dunaway has been in love with Italy for 30 years, living in Rome off and on and absorbing as much as possible about the cuisine of the Eternal City. Now she has put the basics of "la cucina romana" into one seductive book.
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