Describes how certain ingredients--olive oil, nuts, garlic, and cheese among them--combine with fresh produce, meat, and poultry to produce the flavors of Italian cuisine, and includes over 160 recipes arranged by ingredients The Italian Pantry is an intriguing collection of Italian specialties from an assured and knowledgeable cook. Del Conte, author of Gastronomy of Italy (LJ 2/15/89), emphasizes high-quality ingredients above all; her recipes are arranged according to the ingredient--edible wild things, garlic and herbs, wine and vinegar--that gives each dish its identity. Most are Del Conte's unique interpretations of traditional regional fare, from a deceptively simple Grilled Radicchio with Parmesan to an elegant Stuffed Chicken with White Truffle; culinary history, background, and advice on technique and ingredients accompany the recipes. Highly recommended. La Place and Kleiman, the authors of Cucina Fresca (Harper, 1985) and Pasta Fresca ( LJ 11/15/88), present another tantalizing array of simple but delicious Italian dishes. La Place is a Los Angeles food consultant and cooking teacher; Kleiman is about to open her third restaurant there. They too respect their ingredients, and their bright, fresh recipes are uncomplicated, unfussy, and flavorful: Fennel with Golden Garlic and Anchovy, Pasta with Fresh Tuna and Mint. Recommended for most collections. Copyright 1990 Reed Business Information, Inc.