Italy from the Source / Lonely Planet, written by Sarah Barrell, 272.pp.

As much a travel guide as a cookbook ('cause who wouldn't want to eat their way across Italy?), this gorgeously photographed book is broken into culinary regions, complete with maps and restaurant suggestions, as well as highlights of famous local chefs.  The recipes are not difficult but many ingredients are unlikely to be accessible; substitutions are sometimes offered.

I tried my own variation on the wild boar stew, which appears under several regional sections.  The only boar I could find was ground boar at a market in Rock Hill; I supplemented this with regular pork loin cut for stew.  Results were good if not earth-shattering; the same could be said for the parmesan/ricotta-based dumplings, called soffici, which went with a very simple vegetable soup.  These were very easy and so mild tasting that most children would eat them.