What's you absolute favorite Italian cookbook?
Perhaps the most careful preparations of the old favorites. I looked at Mario Batalle's "Simple Italian Food" and there were just too many, kind of weird, nouveau recipes featuring like octopus or offal, squash blossoms - things I'm just not going to be making for dinner, although I'd enjoy them in a restaurant. So that's not "simple" to me. I'd like the definative bracciole and veal parmegiana, the best ragu - though maybe not with a million ingredients, the best tiramisu, the most reliable potato gnocci. I'm sure you know what I mean.
Is this your kind of food?
If so, what are your favorite cookbooks?