There are three prominent Italian cookbook authors in the United State today. Marcella Hazan, Giuliano Bugialli and Mario Batali have written books for people with limited familiarity with traditional Italian cooking. A few of these volumes are listed below. Picking up any of these books will give the reader a head start in creating sumptuous Italian food. Most of these cookbooks include basic recipes and methods. These simple techniques can teach even the most inexperienced cook valuable skills. With the aid of these invaluable cookbooks and some practice, basic ingredients can be turned into sublime dishes. Pick one up and try it today.

My favorite dish in the book is definitely the pasta carbonara, which taught me that you don't need heavy cream to make a great version. It's slightly more involved that the simplest of recipes with only pancetta or guanciale, cheese, and egg, but the changes are worth it: slivers of caramelized onion for sweetness, a little white wine for a balance of acidity, and parsley for freshness. I've made this recipe more than any other since I learned how to cook."—Blake Royer, Dinner Tonight columnist
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