Chef Antonnuci's cooking is considered by many to be "the best italian in NYC." And if youv'e eaten at his Remi restaurants I am sure you would agree. So, there is no doubting that the chef is knowledgable... but what is most important for a cookbook (as far as I am concerned), is how easy it is to re-create (at home) the meals Antonnuci has mastered over the years. And having just had a dinner party where we served several of his receipes, I can assure you that this book is a "must add" addition to your cookbook collection. To begin with all the receipes are mouthwatering, so you will no doubt have as hard a time narrowing down "what you are going to make" as I did. But once you start, don't worry -- you can't help but be successful... the instructions are easy to follow, and the end product will be your proof (not to mention the rave reviews of your guests).. This book is also nice in that it delves into the regional cooking of venice... it explains what venetian cusine means... and it's interdisciplenary, in that it delves into venetian taste in architecture, design (hand-blown glassware) etc. The roast herb chicken reciepe was a "no brainer" -- and I can't tell you the rave reveiws it got from our guests! It was so simple to make (the secret is in the herb salt receipe)... inexpensive and delicious ... you can't imagine how tender the chicken ended up being. The risotto, which I had been told "would be a nightmare" was painless to make and just delicious... I also have to add, that we NEVER cook... which is proof that this book is for those infrequent food lovers as well as those who get to cook all the time