La Cucina: The Regional Cooking of Italy is a comprehensive collection of 2,000 recipes representing the patrimony of Italian country cooking. Compiled by the Italian Academy of Cuisine, this book documents classic recipes from every region of Italy, with each recipe labeled by its region of origin. The techniques and ingredients vary with geography, offering a glimpse into the folk culture of the past through historical recipes. The book provides an excellent everyday source for easily achievable dishes, such as White Bean and Escarole Soup, Polenta with Tomato Sauce, and Chicken with Lemon and Capers. It is an essential reference for any cook's library, featuring four different indexes for ease of use. The color of the book is Tan.