Carne: Meat Recipes from the Kitchen of the American Academy in Rome

All four of the previous books in this series (The Rome Sustainable Food Project) are fantastic, and this one promises to be no exception. Recipe instructions are clear, the recipes are delicious without being finicky or fussy, and there are a good number of different dishes to choose from within the different meat categories in the book. Authentic Italian flavors and ingredients, all made accessible for the American home cook -- another five-star book for this series! (For those not familiar with the series, the previous four books are "Pasta," "Verdure," "Zuppe," and "Biscotti.")