From the bright, orange-fleshed pumpkins of autumn to the tender green fava beans of early spring, Italy's vegetables are fresh, delicious, and—judging by the photos here—quite photogenic. Organized by course, this cookbook presents more than 100 recipes mixing tradition and innovation, including the basics (Fresh Spinach Pasta Dough and Fresh Tomato Sauce), the seasonal (Spring Risotto with Green and White Asparagus), savory (Grilled Lamb Spiedini on a Bed of Caponata) and sweet (Chocolate Zucchini Cake). Domenica Marchetti includes a glossary, recommendations for kitchen implements, and a thorough introduction to the veggies you thought you knew.