ITALIAN REGIONAL COOKING

by Ada. Boni ‧ RELEASE DATE: Oct. 24, 1969

Some 14 regions, from Piedmont to Sardinia, are described by one of the leading italian cooks in a general commentary which ranges from sites to specialties and tastes, along with full color pictures placing sausages and ravioli in the foreground while Bologna's Due Torri inclines above. Then, in insets the recipes of each locale, adapted for the American household.

Pub Date: Oct. 24, 1969

ISBN: N/A

Page Count: -

Publisher: Dutton

Review Posted Online: N/A

Kirkus Reviews Issue: Oct. 1, 1969

Categories: NONFICTION