by Rita Romano

Volume I Sauces For Pasta Lovers This great cookbook contains fabulous pasta sauce recipes and explicit instructions on cooking pasta to a perfect "al dente". Become acquainted with the many varieties of pastas to use with the different sauces. Rita's sauce recipes are clear and given in a step-by-step style. This cookbook builds confidence and can turn a novice cook into an Italian Sauce chef in minutes! POMODORO PREZZEMOLO E PARMIGIANO Parmesan Cheese and Parsley Sauce 1/4 cup 2 cloves 1 -28oz can 1 cup 3/4 cup 1/2 tsp. each Olive oil Garlic, finely chopped Crushed Tomatoes Italian Parsley, finely chopped Parmesan Cheese, grated Salt & Black Pepper Heat olive oil on medium high in saucepan. When oil is hot, add garlic and cook until it is a light brown (take care not to burn the garlic). Add tomatoes and stir with a wooden spoon. When sauce comes to a boil, turn heat to simmer and cook for 20 minutes. Add parsley and Parmesan cheese also add salt and pepper, cook for 5 minutes more.

Volume II Main Courses from Italy Rita has chosen authentic recipes from Italy to satisfy the palate of the novice as well as the connoisseur. She has simplified these recipes, without sacrificing the quality or taste of the dish and presents them in easy to follow preparation steps. In addition to the delicious recipes, the cookbook also gives valuable information about the ingredients used, wines, table settings and dining etiquette, all distinguished by correlating graphics SOGLIOLA AL GRAND MARNIER Filet of Sole Grand Marnier 8 3 tablespoons 1/2 cup 2 1 cup   2 tablespoons 1/4 cup Filet of sole Butter White flour Oranges Milk Salt & Black Pepper to taste Extra Virgin Olive Oil Grand Marnier Turn heat under frying pan to medium high. Dip filets in milk and then in the flour. When the oil is hot, place filets in the pan and cook until golden. Add the Grand Marnier and cook for 1 minute. Remove filets and arrange on a platter. Add 1 tablespoon of butter to the pan and the juice of 1 orange, cook for 1 minute until all flavors blend. Pour the sauce over the filets, garnish with orange slices and serve Mixed vegetables go very well with this dish.