Roast at 400 degrees for 40 minutes or until golden. Strain and reduce to six cups. This is an oversized tome with terrific photos illustrating each of the 220 recipes, which I will not leave on the coffee table. But it is a pleasure to read and worth the price just for the beauty of it all. Happily, the recipes are generally as terrific as the photos and quite easily prepared.
Many recipes have vegetarian versions.
Usually they live very near the growing area and freshness is crucial. Over three days old is unthinkable. Better choices include the yellow and red bell peppers stuffed with rice, capers and anchovies, a simple tomato frittata which is never tough and dry because , as we are told, it should never be cooked oven. Non-Italian influences appear in Grapefruit Stuffed with Shrimp, or a very Greek Eggplant with yogurt and mint. Among the rare misses was a oily Grape Salad with Fontina and Worcestershire - the condiments of English tourists.