White’s impact on the NYC Italian dining scene has been enormous; restaurants such as Marea and Ai Fiori appear on every list of the city’s best. This arrestingly produced, 400+page book makes it clear why. Although the book is divided into sections of classic and modern recipes, even the classics offer plenty of surprises, such as mussels and razor clams with white wine, garlic, and chile or veal with a smoked pancetta cream sauce. Stepping into the modern section, one sees, in addition to spectacular plating, the likes of shrimp tartare with crushed almonds and lemon, and crispy rabbit loin with mint, sage, and artichokes. As sophisticated and assured as any of the work we have seen from Italy in the past decade.