Good condition - Vintage book published in 1981, with minor edge wear and a tear to the lower part of the front cover.
Jeni Wright explores the breadth of Italian cooking through hundreds of recipes, ingredients and regional traditions. The encyclopedia moves from antipasti, pasta and risotto to meat, seafood, vegetables, breads and desserts, combining practical instructions with background on the food culture behind each style of dish. Step-by-step techniques and colour photography support both beginners and confident cooks. A substantial kitchen reference for anyone who wants to understand Italian cuisine as well as cook it.
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