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Sydney: HarperCollins, 1998. XVI, 304 pp., photographic endpapers, colour illustrated dustwrapper. Profusely illustrated with black and white photographs, monotone photographs, and colour photographs. The author journey through France and Italy exploring the cuisine and the history of produce used in the world's finest dishes. The first 200 or so pp are devoted to description and history, then come the 53 pages of recipes, a list of addresses of restaurants in France and Italy, a bibliography, and index. A thoroughly fascinating book.. First. Black Cloth. Very Good/Very Good. quarto - over 9¾" - 12" Tall. Cooking.
