La cucina : the regional cooking of Italy / Accademia Italiana della Cucina ; translated by Jay Hyams.
Material type: TextLanguage: English Original language: Italian Publication details: New York : Rizzoli, 2009.Edition: English language edDescription: xii, 928 p. : map ; 26 cmISBN:- 9780847831470
- Regional cooking of Italy
- 641.5945 22 A1691 2009
- TX723 .C88513 2009
Item type | Current library | Collection | Call number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book or Printed Material | Main Library Library | Main Collection | 641.5945 A1691 2009 (Browse shelf(Opens below)) | Available | IMUAC042272 |
Includes index.
Originally published in the Italian language as La cucina del bel paese.
"The essential source with 2,000 authentic recipes"--Cover.
Antipasti, pizza, & sauces -- Soups -- Pasta, polenta, & rice -- Fish -- Meat & poultry -- Vegetables -- Cheese dishes -- Desserts.
Fifty years ago, a group called The Italian Academy of Cuisine set out to preserve traditional Italian cooking. This is the culmination of their research - 2,000 recipes and historical facts that provide fascinating views into the folk culture of the past.
Translated from the Italian.
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