Regional Italian Cookery - Edited by Anne WiltshireMarshall Cavendish, 1986, Hardback in Dustwrapper..
Condition: Very Good - in Very Good DJ.
Italian cookery has been shaped by fine ingredients: quality olive oil, for example, which was considered sacred by the Romans; the juicy plum tomato, which originally came from Mexico in the 16th century and flourished around Naples; rich salamis, cheeses, herbs and home-made pastas. Regional Italian Cookery takes the reader through 11 different Italian regions, looking at the traditions and origins of the local cuisine. There are reference maps and photographs of the people and the countryside, plus over 100 tempting recipes, beautifully illustrated in full colour. 92pp. Index. Size: 4to Royal (12½" x 9¾")
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