BOOKS IN BRIEF THE Best oF ITALIAN COOKING, by Nika Standen Hazelton (World, $5.95). “Pasta, Glorious Pasta,” wrote Nika Hazelton (NR, July 25) in an informative and lyrical salute to what is so often regarded as ,italy’s main contribution to gas- tronomy. But pasta is just a small part of the story. In this, her latest book, Mrs. Hazelton takes the reader on a brisk cook’s tour of Italy, describing the regional dishes and regional wines before getting down to the important business of the recipes themselves. She not only tells you how to prepare the various dishes, but also suggests what would go well with them. She substitutes, when it seems ad- visable, the next best thing for that Italian ingredient that may be hard to find on the American market and she never takes it for granted that her reader may be as knowl- edgeable around the kitchen as is Mrs. Hazelton herself. The next best thing to actually dining (and wining) chez Nika is finding out how she does it, and The Best of Italian Cooking will help you there. P. L. BUCKLEY STRIKE Z1on! by William Stevenson
(Bantam, 95¢). The war that was, in the week that was—the six-day war which captured the imagina- tion of men all over the world—is attracting journalists, historians and military analysts to what prom- ises to become the most written- about war in recent history. Ban- tam Books have jumped the gun on all other publishers by rushing into print with a rather impres- sionistic account of the six days of fighting which saw Israel triumph over her Arab adversaries. But six days was all she had. At the most, the author is convinced, and many informed people would agree with him here, it could not have lasted
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