As well as numerous settings, both in and out of the East Bloc, Kostova has three basic story lines to keep straight--one from 1930, when Professor Bartolomew Rossi begins his dangerous research into Dracula, one from 1950, when Professor Rossi's student Paul takes up the scent, and the main narrative from 1972. The criss-crossing story lines mirror the political advances, retreats, triumphs, and losses that shaped Dracula's beleaguered homeland--sometimes with the Byzantines on top, sometimes the Ottomans, sometimes the rag-tag local tribes, or the Orthodox church, and sometimes a fresh conqueror like the Soviet Union.

Although the book is appropriately suspenseful and a delight to read--even the minor characters are distinctive and vividly seen--its most powerful moments are those that describe real horrors. Our narrator recalls that after reading descriptions of Vlad burning young boys or impaling "a large family," she tried to forget the words: "For all his attention to my historical education, my father had neglected to tell me this: history's terrible moments were real. I understand now, decades later, that he could never have told me. Only history itself can convince you of such a truth." The reader, although given a satisfying ending, gets a strong enough dose of European history to temper the usual comforts of the closing words. --Regina Marler

From Publishers Weekly
Starred Review. Considering the recent rush of door-stopping historical novels, first-timer Kostova is getting a big launch—fortunately, a lot here lives up to the hype. In 1972, a 16-year-old American living in Amsterdam finds a mysterious book in her diplomat father's library. The book is ancient, blank except for a sinister woodcut of a dragon and the word "Drakulya," but it's the letters tucked inside, dated 1930 and addressed to "My dear and unfortunate successor," that really pique her curiosity. Her widowed father, Paul, reluctantly provides pieces of a chilling story; it seems this ominous little book has a way of forcing itself on its owners, with terrifying results. Paul's former adviser at Oxford, Professor Rossi, became obsessed with researching Dracula and was convinced that he remained alive. When Rossi disappeared, Paul continued his quest with the help of another scholar, Helen, who had her own reasons for seeking the truth. As Paul relates these stories to his daughter, she secretly begins her own research. Kostova builds suspense by revealing the threads of her story as the narrator discovers them: what she's told, what she reads in old letters and, of course, what she discovers directly when the legendary threat of Dracula looms. Along with all the fascinating historical information, there's also a mounting casualty count, and the big showdown amps up the drama by pulling at the heartstrings at the same time it revels in the gruesome. Exotic locales, tantalizing history, a family legacy and a love of the bloodthirsty: it's hard to imagine that readers won't be bitten, too.
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The huge textbooks from the Culinary Institute of America (with campuses in Hyde Park, NY. and Greystone, CA) are standard references for professionals; now the well-known school offers the culinary insights and experience of its staff to home cooks in a far more accessible work. An introductory section with dozens of step-by-step photographs covers equipment, basic pantry ingredients, and essential cooking techniques. Each of the recipe chapters opens with more specia1ized techniques related to their subject The 200 recipes, many of them shown in color photographs, include both classic and more contemporary dishes. While some of these are closer to comfort food than haute cuisine, the book ultimately emphasizes technique and more sophisticated recipes and will therefore appeal only to ambitious home cooks. (Library Journal, September 15, 2003)

This oversized, beautifully photographed collection offers not only recipes but also techniques, as well as details on equipment, tools and styles of cooking, all clearly explained in words and pictures. Many of the dishes you'll know or think you do — Puttanesca sauce, roast chicken with gravy, orange and fennel salad, a basic vinaigrette, a gratin of fresh berries — but some finer point on how to make something better is added in the terrific margin notes. (USA Today, December 4, 2003)

Simply the Best Italian takes you on a whirlwind tour of the kitchens of Italy. It supplies you with hundreds of recipes that are quick to prepare and quite healthful, focusing on good-for-you ingredients that are staples in the Italian kitchen, like fresh vegetables, pastas, grains, and plenty of heart-healthy olive oil.

From the best of Italy's home-style favorites to delicious trattoria dishes, Simply the Best Italian has classics like Risotto alla Milanese, Lamb alla Cacciatora, Spaghetti alla Carbonara, and Insalata alla Caprese. But only Weight Watchers can provide you with healthful renditions of Lasagne with Tomatoes and Cheese, Deep-Dish Sausage Pizza and Eggplant Parmigiana. To top off your meal or to satisfy a sweet tooth, Simply the Best Italian offers delectable dolci like Espresso Granita, Chocolate-Almond Biscotti or Torta di Ricotta.

What's more, Simply the Best Italian reveals the secrets and tricks all great Italian cooks know. Clever and easy tips abound, as does useful information, such as how to choose the perfect wine for your meal or the subtle difference between olive oils.

If you're following the popular Weight Watchers 1-2-3 Success® Food Plan, you'll be happy to know that each recipe features POINTS® values as well as nutrition information. Even if you aren't following a weight-loss plan, you can rest assured that you'll be eating healthful yet delicious food - Weight Watchers Simply the Best Italian is a book that lives up to its title.

From the Inside Flap
Simply the Best Italian From antipasto to zuppa, Weight Watchers^® Simply the Best Italian offers more than 250 recipes for the best regional Italian dishes. Simply the Best Italian takes you on a whirlwind tour of the kitchens of Italy. It supplies you with hundreds of recipes that are quick to prepare and quite healthful, focusing on good-for-you ingredients that are staples in the Italian kitchen, like fresh vegetables, pastas, grains, and plenty of heart-healthy olive oil. From the best of Italy's home-style favorites to delicious trattoria dishes, Simply the Best Italian has classics like Risotto alla Milanese, Lamb alla Cacciatora, Spaghetti alla Carbonara, and Insalata alla Caprese. But only Weight Watchers can provide you with healthful renditions of Lasagne with Tomatoes and Cheese, Deep-Dish Sausage Pizza, and Eggplant Parmigiana. To top off your meal or to satisfy a sweet tooth, Simply the Best Italian offers delectable dolci like Espresso Granita, Chocolate-Almond Biscotti, or Torta di Ricotta. What's more, Simply the Best Italian reveals the secrets and tricks all great Italian cooks know. Clever and easy tips abound, as does useful information, such as how to choose the perfect wine for your meal or the subtle differences between olive oils. If you're following the popular Weight Watchers 1-2-3 Success^® Food Plan, you'll be happy to know that each recipe features Points^® values as well as nutrition information. Even if you aren't following a weight-loss plan, you can rest assured that you'll be eating healthful yet delicious food—Weight Watchers Simply the Best Italian is a book that lives up to its title. Visit Weight Watchers online at www.weightwatchers.com and Macmillan at www.mgr.com/cooking --This text refers to the Hardcover edition.