Publishers Weekly,In this follow-up to Papa Bear's Favorite Italian Dishes , retired New Jersey priest Orsini offers enticing foods from the 20 regions of Italy and unashamedly practices what some modern cookery books have come to specialize in--kitchen-stool philosophizing. Recipes may be simple and low-fat, like minestra Calabrese (vegetable stew) and cavioli e riso (cabbage and rice), or time-consuming and oblivious to calories, like zeppoli de San Giuseppe (St. Joseph's cream puffs) and uova vellutate (velvet eggs). Orsini's reflections and reminiscences--of his much-loved parents, his belief in God, and the dozens of parishioners who've attached themselves to him--reveal a man largely satisfied with the spiritual answers he's found. In tone and substance, this is more an old-fashioned collection of ``receipts'' and wisdom than a primer of new technique. More complete instructions and ingredient listings for some recipes would have been helpful, as would a list of addresses for mail-order Italian foodstuffs. With or without these, though, the book is an earnest, worthy addition to the ``food enriches life/life enriches food'' genre. Illustrations not seen by PW. (Sept.) (c) Copyright PWxyz, LLC. All rights reserved
