The Fine Art of Italian Cooking.

BUGIALLI, Giuliano.

Item Number: 100023

New York: Times Books, 1977.

Early printing of the author’s classic work. Octavo, original cloth. Presentation copy, lengthily inscribed and dated by the author on the front free endpaper. Fine in a fine dust jacket. Jacket design by Patricia Dunbar.

The Fine Art of Italian Cooking is considered the definitive cookbook on Italian cuisine, and Giuliano Bugialli is one of the foremost teachers of that country's revered cooking techniques. Bugialli focuses on the extraordinary. range of Tuscan cooking and includes popular recipes from the other regions of Italy The book's extensive chapters cover every kind of pasta -- fresh, dried, stuffed -- breads, sauces, antipasti, meat and fish, poultry, risotti, vegetables, and the wonderful range of Italian desserts -- from simple poached fruit to magnificent filled pastries and tortes. Among the dishes are: risotto with spinach; ossobuco with peas; Florentine style polenta with meat sauce; Italian spongecake.