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The Kitchen of Italy by Matthew Locricchio begins with an introduction to the geography of Italy. Each region of Italy has produced several recipes that are unique to this region. He then provides information about safety in the kitchen and basic definitions of cooking terms that are used throughout the text. Italian Cooking book chapters containing several recipes that appear familiar to children, but are also easy enough for children to make with adult supervision. Special instructions on how to cook how to prepare pasta and pizza dough that are included in the “Pasta, Pizza, Polenta and” will be beneficial for cooks of any age. Each recipe includes a brief introduction to the dish, as well as the Italian name for the dish. Illustrations appear throughout, showing the finished product or certain steps that can be difficult to follow without illustrations. A section on kitchen equipment and utensils and essential ingredients in Italian cuisine follow the last chapter. Also included are an index and a metric conversion chart.