FOODS OF TUSCANY

By: Giuliano Bugialli, edited

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FOODS OF TUSCANY by Giuliano Bugialli, edited by Melanie Falick, with photography by John Dominis
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LAST ITEM HELD MATCHING THIS TITLE STATED:

Stewart, Tabori & Chang, New York - first edition, 1992. Hardcover, 12¼" x 9", with dust jacket. Ours is an ex-library copy in transparent protective covering, with usual stamps, stickers, barcode etc. This heavy book has reinforced front hinge for library use. VERY GOOD book in VERY GOOD unclipped dust jacket. Gold cloth-bound boards with gold type to spine, color photographic frontispiece & title page, 150 full-color photographs, appendix, and index. Bugialli draws on the recipes of old Tuscan families (including his own), early printed cookbooks and field research in Tuscany's towns and villages to produce an important and exciting collection of 160 authentic Tuscan recipes. Here are the ultimate Focaccia with Rosemary, Pasta with Zucchini Blossoms, Country-style Minestrone, Fresh Basil Risotto, Florentine Beefsteak, and much more. From the renowned wines of Chianti to the distinctive fresh pasta dishes to the huge variety of breads, focaccias and pizzas for which Tuscany is famous, all aspects of Tuscan cuisine are celebrated. John Dominis's photography of the finished food in locations throughout the hills and plains of Tuscany is simply stunning. Packed book weighs 2½kgs (5½lbs).

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