..it would certainly be one by Marcella Hazan, and quite possibly this particular title. This book is not only full of classic recipes, but information on the importance of using the right ingredients, care in preparation, and all of the details to make a recipe come out just right. I use this cookbook almost weekly, for these are recipes that do not require endless preparation time nor long lists of ingredients; these are practical, traditional Italian recipes that anyone can prepare with a little care and attention to the details.
Some of my favorites are the Pan-Roasted Porgies with Marjoram and Lemon; Swordfish with Salmoriglio Sauce; Thin Spaghetti with Scallops; Veal Scaloppine Sauced with Anchovies and Capers. If you are looking for a good introduction to Italian cooking beyond red gravy pasta and meatballs, this book would be an excellent choice.
Knopf 1982 Third printing
Clean tight copy Dj in nice shape but does have minor edge wear and two small rips on back cover Very nice shape