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BUGIALLI'S ITALY FOODS OF SICILY AND SARDINIA THE BEST OF BUGIALLI IntroductionFOODS OF TUSCANY BUGIALLI ON PASTA FOODS OF ITALY CLASSIC TECHNIQUES OF ITALIAN COOKING THE FINE ART OF ITALIAN COOKING |
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The Best of Bugialli |
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1994, New York Stewart, Tabori & Chang Featuring more than 60 Italian classic recipes, this lavishly illustrated and printed, yet slim and inexpensive book is a great introduction to Giuliano Bugialli's work. Here, collected for the first time in one volume, are dozens of Bugialli's favorite recipes -- from his classics Foods of Tuscany and Foods of Italy,
along with 20 new recipes never published before -- especially selected by
the author for their popularity, reliability and versatility.A great gift idea for the gourmet beginner, as well as a elegant complement to any accomplished chef's library. |
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 ISBN 1-55670-384-8 Hardcover, 128 pages 60 full-color photographs Photographs by John Dominis Design by Nai Chang |
 READ THE INTRODUCTION |
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BUY THE BOOK NOW!  |
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