ITALIAN REGIONAL COOKING by Ada. Boni

ITALIAN REGIONAL COOKING

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KIRKUS REVIEW

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. 24th, 1969
Publisher: Dutton