Chocolate, Truffles, and Other Treasures of Italy's Piedmont Cuisine
"It will certainly be a pleasure to read this book, but it will be an even greater pleasure to study the drawings that the author so masterfully gives us.  It should be emphasized that the author has concentrated more on the history of the recipes, on their origins and why they were created than on a cold, impersonal description of the ingredients, their measurements and cooking time.  Spector has gathered the essence of our (Italy's) culinary traditions and merits applause for her study which is a tribute to the will and capacity of our ancestors." -Gualtiero Silvestrini, Italian journalist (translated)