Amazon.com (ISBN 060960774X, Hardcover)

With the infectious enthusiasm of a kid on Christmas morning, Mario Batali--who presides over a culinary empire that includes the popular Food Network television show Molto Mario, four acclaimed New York restaurants, and a wine store--presents four complete menus for the holidays and captures all the fun and festivity that epitomize Italian celebrations. True to the commitment to simple cooking evident in his first book, Simple Italian Food, the dishes here deliver maximum flavor and enjoyment without being overly complicated.

Batali's version of the famous Italian seafood extravaganza traditionally served on Christmas Eve--known as the Feast of Seven Fishes--includes no fewer than 15 enticing dishes. Marinated Fresh Anchovies are both surprisingly delectable and delightful in their simplicity. Salt Cod with Capers and Mint, Grilled Lobster with Herbs and Arugula, and Sea Bass Ravioli with Marjoram and Potatoes would each be showstoppers as the centerpiece of any meal. Served together, they comprise a truly unforgettable feast.

The Christmas Day menu is equally lavish, centering on a succulent boned turkey breast stuffed with chestnuts and prunes, while the New Year's Day spread is pure decadence. The latter begins innocently enough, with a refreshing aperitivo of tangerine juice, Compari, and soda, then proceeds through a parade of richly flavored dishes, from the hot-pepper-spiked Octopus in the Style of the Prostitutes of Napoli, to the meatball-filled "mythic pasta dome" known as Timpano di Maccheroni, to the prosciutto-wrapped Braised Pork Roll. An irresistible selection of dolci (sweets), including Cinnamon Chocolate Pudding with Pine Nuts and Waffle Cookies, rounds out the meal. New Year's Day welcomes a relaxed daylong open house replete with an ever-changing spread of antipasti, pasta, and dolci, most of which can be prepared at leisure and served at room temperature, enabling the hosts to enjoy the party as much as the guests.

Photos, along with helpful wine suggestions and practical advice on technique, accompany each menu. Throughout, Batali paints a portrait of his Italian-American family that reminds readers that the simple joy of being together is what the holidays are really about. The 60 simple yet elegant recipes can be mixed, matched, and adapted for any occasion. Served together or separately, each is cause for celebration. --Robin Donovan