The recipes are easy to follow and the notes give insight into what you're making.
I've made a dozen or so dishes from this, and we've never been disappointed. The cacciucco (Tuscan Fish Stew) is to die for!In a book that "should be in every cook's repertoire" (The New Orleans Times Picayune), Margaret and G. Franco Romagnoli show how to cook fish the delicious Italian way. Among the wealth of recipes presented are those for cooking fish with pasta, main-course fish dishes, antipasto, soups, salads, aspics, mousses, souffles, quiches, pizzas, and more.