"License to Cook Itanlian Style features the special cuisine of Italian-American wineries in Northern California as well as old favorites from Penfield's earlier books, "Intriguing Italian" and Italian American Ways." It is a celebration of the contribution of Italian Americans to the variety of flavors and taste in the art of cooking and winemaking. Historical reference and wine and food facts are found throughout the book. Recipes feature ease of preparation and an assortment of tastes. Pasta with Peperonato Sauce from the Foppiano Vineyards, Healdsburg, is an example of easy preparation resulting in an exquisite combination of flavors. Or for an eye-filling, as well as hunger-satisfying display of cooking skills, there is Ravenswood Vineyard's Executive Chef Tony Najiola's Hog Island Clams Marinated in Salsa Verde with White Beans. Recipes for Antipasto, Soups, Salads, Sauces, Breads & Pizzas, Poultry, Meat & Fish dishes, Vegetables, and Desserts fill out this compilation of consummate taste experiences.