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		BUGIALLI'S ITALY FOODS OF SICILY AND SARDINIA THE BEST OF BUGIALLI FOODS OF TUSCANY BUGIALLI ON PASTA FOODS OF ITALY CLASSIC TECHNIQUES OF ITALIAN COOKING Introduction THE FINE ART OF ITALIAN COOKING

Giuliano Bugialli's Classic Techniques of Italian Cooking

	1982, New York Simon and Schuster (1989 - paperback) Bugialli's masterpiece of scholarly research, this veritable encyclopedia of Italian cookery provides detailed and lucid instructions for hundreds of classic specialties, with a special focus on the more difficult haute cuisine. The book is structured around cooking techniques -- from blanching nuts to hand cutting fresh pasta -- as applied in the preparation of more than 250 dishes. Over 1,000 photographs, diagrams, and illustrations provide comfort, guidance, and inspiration for the home chef. For lovers of cooking and culture, food, history and artistry, this book remains in a class of its own.		ISBN 0-671-25218-6 Hardcover, 528 pages More than a thousand black-and-white photographs (ISBN 0-671-69069-8 - paper) Photographs by Paolo Tosi
	READ THE INTRODUCTION
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