From the Source: Italy: Authentic Recipes from the People That Know Them Best

For one of the first titles in a new series, Lonely Planet sent travel writer Sarah Barrell and photojournalist Susan Wright to capture authentic recipes from four Italian regions (northeast, northwest, central, south). They include 60 in total (e.g., trofie with pesto, endive and broad bean puree, sea urchin linguine), each plotted on a map and preceded by an introductory essay. Some are unfussy dishes that have been served for generations, while others are gastronomic feats by Michelin-starred chefs. The book's format recalls regional and community compilations, like those in the Sterling Epicure's "Edible" series, but its scope and scale are unprecedented. The contributors leave in details that others might omit, such as that one dish is traditionally made with three distinct types of Parmigianno Regianno. Grab a kitchen scale for the metric measurements.