Vegetables & Legumes (pp 294-341): Panzanella Salad; Vegetable Couscous w/ Roasted Bell Pepper Sauce; The Health Benefits of Vegetables; Tomato Salad w/ Salt Cod; Artichoke Parcels; Condiments & Dressings; Egg-Free Spinach & Carrot Frittata; Brussels Sprouts w/ Sesame Seeds; Polenta w/ Cheese, Baked Radicchio, & Leek; Cabbage Millefeuille w/ Potatoes, Pesto, Cooking Time w/ Legumes; Deep-fried Zucchini Flowers Filled w/ Mozzarella & Anchovies; & Cheese; and Cannellini Beans Pecorino Cheese Salad w/ Balsamic Vinegar

Dried Pasta (pp 116-153): Mezzi Paccheri w/ Artichokes & Cream Sauce; Sedani w/ rabbit & Mushrooms; Caserecce w/ Sage & Pancetta; Clamarata w/ Swordfish & Peas; Spaghetti w/ Mussels, Clams, Shrimp & Bell Pepper Puree; Cold Fusilli w/ Tuna, Eggplant & Cheese; Ziti w/ Cheese, Crisp Pancetta & Asparagus; and Bravette with Smoked Pancetta & Caramelized Onion But REMEMBER THIS: the title states "CONTEMPORARY" and that is just what this book is about; Contemporary Recipes.... There is nothing Old School about this collection of recipes, not at all. Desserts (pp 436-481): Chocolate Mousse w/ Hazelnut Brittle; Making Ice Cream Without an Ice Cream Maker; Strawberry Fruit Salad w/ Chantilly Cream; Citrus Fruit Panna Cotta; Cherry & Soft Fruit Pudding; Cherries w/ Almond Flavor Ice; Fruity Mascarpone Mousse w/ Coffee Caramel Sauce; Summer Fruit Cups w/ Grand Mariner; The Importance of Tempering; Lemon Custards in Chocolate Cups; Butterscotch Chocolate Cups; and Chocolate Galettes w/ Mascarpone Cheese Cheese; One of my Favorite Foods (pp 417-433): Broccoli Roulade w/ Cheese; Ricotta & Semi-dried Tomato Cheesecake; Crepes w/ Gorgonzola & Pancetta; The King. Parmigiano Reggiano; Flatbread Millefeuilles w/ Mozzarella, Tomatoes, & Pesto; How to Serve Cheese; and Pecorino w/ Grapes, Dried Figs & WalnutsSavory Tarts & Pies (pp 192-219): Shortcrust Pie w/ Vegetable Whirls; Savory Tarts & Pies: basic Pie & Pastry Dough; Mediterranean Stuffed Pastry Roll; Pesto & Cherry Tomato Pie (I'll pass); Asparagus & Pecorino Cheese Puff Pastry Pie; Radicchio, Walnut & Smoked Cheese Strudel; Filling Combinations for All Tastes; and Pumpkin, Leek & Sausage Tart Fresh Pasta (pp 94-113):Runner Beans & Shrimp; How to Store Fresh Pasta; pappardelle w/ Rabbit; Fresh Egg Pasta and the Length of the Sfogline; Gnocchi w/ Broccoli, Rabe, Mussels & Clams; Fun of Colored Fresh Pasta; Lidia's Agnolotti Pasta; and Garganelli Pasta w/ Sausage & Zucchini