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CLASSIC TECHNIQUES OF ITALIAN COOKING
THE FINE ART OF ITALIAN COOKING Introduction

The Fine Art of Italian Cooking

1977, New York
Times Books

(1990 - expanded and updated)


The classic cookbook that launched Bugialli's career is back in a new edition, expanded by the author to more than 600 pages.
This is the volume where Giuliano first stated his belief that "authentic version of dishes are those that have stood the test of time," challenging the American public to discover the real, historical tradition of Italian alta cucina.
With over 300 recipes, the book includes full formal dinner menus with wine suggestions, an exstensive chapter on bread making, some 30 many-purpose sauces, and an incredible range of irresistible desserts.


0-81291-838-X
Hardcover, 668 pages
70 line drawings

READ THE INTRODUCTION
BUY THE BOOK NOW!



Giuliano Bugialli - Foods of Italy