True to the Italian tradition of preparing vegetables and fruit by the simplest means in order to preserve their natural flavour, "From An Italian Garden" includes more than 200 recipes, each of which may be served as a first or main course. There are recipes for antipasti, soups, breads and pizzas, pasta, omelettes, torte, frittate and salads. There is also a section of fresh fruit and nut desserts to complete the meal. The author prefaces the recipes by discussing the essential ingredients themselves - the olive oil, broths, cheeses and vinegars, and how to select store, prepare and cook the vegetables and fruits. The author gives brief histories of each vegetable and the part it plays in Italian cooking. Fennel and broccoli soup, roasted peppers, tagliatelle with walnut sauce, angel hair tart wih sun-dried tomatoes and goat cheese, and cherries slewed in red wine with cinnamon are among the recipes which are designed to reflect the tastes and smells of Italy throughout the seasons.