La Cucina: The Regional Cooking of Italy

by Giuliano Bugialli and Judith Stonehill

Book Overview

Fifty years ago, a group of Italian scholars gathered to discuss a problem: how to preserve traditional Italian cooking. They formed the Italian Academy of Cuisine to document classic recipes from every region. The academy's more than seven thousand associates spread out to villages everywhere, interviewing grandmothers and farmers at their stoves, transcribing their recipes--many of which had never been documented before. This is the culmination...

• Format: Hardcover
• Language: English
• ISBN: 0847831477
• ISBN13: 9780847831470
• Release Date: October 2009
• Publisher: Rizzoli International Publications
• Length: 928 Pages
• Weight: 1.35 lbs.
• Dimensions: 3.0" x 7.4" x 10.2"