Books: La Cucina, The Regional Cooking of Italy
Books: La Cucina, The Regional Cooking of Italy
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Two thousand recipes, gathered for half a century by the Italian Academy of Cuisine and translated into English for the first time. Pasta from Emilia. Olive oil from Liguria. The way a Sicilian grandmother thinks about salt.
A reference book for the cook. A reading book for the dreamer. Hardcover, 928 pages.
Published by Rizzoli, New York. The Italian Academy of Cuisine.
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