|
homepage |
||
| GIULIANO BUGIALLI's |
Foods of Italy | ||
|
 ABOUT GB |
 SCHOOL |
 BOOKS |
 TV & VIDEO |
 CONTACT |
|
|
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 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 | |