THE UMBERTO MENGHI COOKBOOK Umberto Menghi. Vancouver, Talonbooks, c1982. 192pp, paper, spiral bound, $12.95. ISBN 0-88922-197-9. Grades 12 and up. Reviewed by Bessie Condos Egan. Volume 11 Number 3. 1983 May. An incredibly delicious collection of recipes that will appeal to a variety of palates! Menghi, who has studied hotel and restaurant management in Rome and is known as the restaurant king of Vancouver, shares a selection of 159 recipes from the menus of his six restaurants. The author's expertise and dedication to food preparation is apparent throughout. He emphasizes the importance of using fresh ingredients for best results. The recipes are straightforward and simple and require less than thirty minutes of preparation time. They are arranged into eleven major categories: antipasto, salads and dressings, etc. There is a well varied selection of meats including duck, pheasant, veal, and lamb, with separate categories for fish and shellfish. The pasta section includes over fifty items with recipes for home-made egg noodle and spinach varieties. Colour photographs with accessories from Holt Renfrew and the World Mosaic Company enhance the book's appearance. Also included is a table of contents (English and Italian listings), an introduction, and index. One flaw is the spiral binding. Do consider reinforcing. Recommended for large public library collections. Bessie Condos Egan, Winnipeg P. L., Winnipeg, MB.