Still in search of a good cookbook...looking at regional Italian right now.
"Cucina Di Calabria" sounds good...
In other news, following the French Toast Crepe Experiment, I plan to make pretzels and blend them into a pancake batter. Inspired by Pretzel Pancakes I saw (but did not order) in a restaurant near Minneapolis. Apparently they just put some pretzels in their pancakes as they cook.
An approximated recipe from that kitchen, that I have not tried yet:
Small Radishes, sliced thin
Red Onion, sliced thin
Habanero Peppers, gutted
Combine all ingredients, refrigerate overnight. Adjust seasoning.
I had this served on top of mini brauts with cabbage and avocado mousse (whipped cream). Tangy, spicy, and deceptively complex-tasting.