Oxford Companion to Italian Food, by Gillian Riley. Riley has really done her homework, so you'll find entries for everything from passatelli, special fat little noodles of bread, eggs, and cheese, a specialty of Romagna, to calamint, or nepitella, a pungent herb similar to pennyroyal (what's pennyroyal?) that has an affinity with artichokes. Thanks to the generous folks at Oxford University Press, we're giving away eight copies of this weighty (more than 600 pages) tome. To enter just leave a comment on this post by 6 p.m. est on Monday Novvember 26th, telling us what your favorite Italian cooking ingredient is. The usual Serious Eats contest rules apply.

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