February 08, 1988 12:00 PM

by Elizabeth David

England’s laureate de cuisine has revised her classic 1954 guide to Italian cooking. Added are splendid new illustrations—mostly Italian paintings that relate to food. Although such specialty items as porcini (mushrooms) and pignoli (pine nuts) can be found in many supermarkets today, David suggests commonplace alternatives to unfamiliar fare. Chapters on antipasti, risotto and pasta are comprehensive, as are those covering such areas as sauces, sweets, peas and beans, and wine. A bibliography of Italian cookbooks rounds out a compendium that can generate enough tasty fantasies to while away many a chilly winter’s night. (Harper & Row, $27.50)

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