The Edible Italian Vegetable Garden: Offers recommendations for selecting and growing the best varieties of Italian cuisines most fundamental vegetables: Basil, broccoli rabe, fava beans, and, of course, tomatoes. Recipes include Caponata, Marinated Vegetable Antipasto, and Bagna Cauda. Includes interviews with vintner and food enthusiast Vicki Sebastiani and Paul Bertolli, a California-based chef. ISBN 962-593-295-X.