I've been searching for a few weeks on this, and finally decided I would just ask to see if anyone here has any suggestions. What I'm looking for is a cookbook who's main focus is Ragu; different styles (duck,goose,rabbit,oxtail,short rib, ...) , variances per region, etc. I've found (and now own) a few cookbooks that have SOME information, the best of which is probably Marchetti's "The Glorious Pasta of Italy". Unfortunately this just further ignited my interest. So I put it to you all ... Do you know of a cookbook out there to take me on a ragu filled culinary adventure? I appreciate any, and all input!
