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BUGIALLI'S ITALY FOODS OF SICILY AND SARDINIA THE BEST OF BUGIALLI FOODS OF TUSCANY IntroductionBUGIALLI ON PASTA FOODS OF ITALY CLASSIC TECHNIQUES OF ITALIAN COOKING THE FINE ART OF ITALIAN COOKING |
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Giuliano Bugialli's Foods of Tuscany |
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1992, New York Stewart, Tabori & Chang (1996 - paperback) With this long anticipated sequel to his best-seller Foods of Italy, Giuliano went back to explore the culinary traditions of his native land. Tuscan,
even Florentine cooking has always been at the core of Bugialli's research
and writing, but only with this project -- weaving together more than 160
recipes, personal narrative and stunning photography -- was he finally able
to convey the full complexity of this region's relationship with fine food.The
book, organized by courses, covers the cooking traditions of all the important
cities -- Florence, Siena, Lucca -- as well as the small towns and villages
Tuscany is famous for. |
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 ISBN 1-55670-200-0 Hardcover, 304 pages 150 full-color photographs (ISBN 1-55670-513-1 - paper) Photographs by John Dominis |
 READ THE INTRODUCTION |
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