This week I wrote about five tombstone-size food books released just in time for the holidays. Here I want to point out some smaller, perhaps lower-profile books that are just as worthy of attention:

Encyclopedia of Pasta
Oretta Zanini de Vita
(University of California Press)
Three hundred and ten pasta shapes from Abbotta Pezziende to Zumari, identified by ingredients, method, aliases, how served, region, and history and etymology.
These falloni (“big phalluses”), typical food of the hill towns that once surrounded the lake, have no precise recipe: each housewife made them with whatever greens grew in the countryside and along the streams.