The first real cookbook I ever bought for myself was Biba Caggiano's Trattoria. This was back when I thought Italian would become my specialty. Nowadays, I'd say my specialty is homemade ice cream (not that I'm a reliably good cook), but one of my favorite recipes is Caggiano's Zabaglione Ice Cream. One day, I found a recipe online for beer sabayon, and realized that sabayon and zabaglione are the same thing.
8-10 oz Ommegang (or other beer)
squeeze of lemon (maybe)