Good Food from Italy
Availability:
Out of stock
Reprint. 256pp, lightly illustrated with line drawings. Decorated endpapers. In golden cloth-covered boards with gilt titles on spine (boards are a little worn, gently rubbed and rounded at corners and spine tips). Text block edges a little toned. Internally neat, clean, bright and tight. A classic work on Italian food and cookery written by a scion of a long line of cooks from that part of Southern Italy often called The Ankle, with hundreds of recipes and observations on the nature of Italian food and cooking. 12mo.
