London: JOHN MURRAY, 1989. Revised Edition. Hardcover. 160 pages. 26 x 26 cm. Signed by the author on the front free end paper. Billed as "a celebration of Italy's most beloved food", author Julia della Croce takes us on a culinary journey into the world of pasta. Includes a history..... More
BOLOGNA: EDIZIONI MIDA, 1989. Hardcover. 209 pages. 25 x 17 cm. Text in Italian & English, and regional dialect. Illustrated throughout. Recipes for pizza, antipasti, sauces, soups, polenta, pasta, fish, meat, poultry, wild game, egg dishes, vegetable dishes, and sweets. Conversion table laid in. Interior crisp and clean, dust wrapper..... More
![Item #3783 [CULINARY HISTORY] THE FOOD OF FRANCE; With an Introduction by Samuel Chamberlain....](https://lizzyoungbookseller.cdn.bibliopolis.com/pictures/3783.jpg?width=320&height=427&fit=bounds&auto=webp&v=1692144918)
New York: ATHENEUM, 1970. First Edition. Hardcover. 486 pages. Waverley Root (1903-1982), a news correspondent, who turned essays on food and its history into an art form, brings to life then rich culinary history of Italy in this extensive and voluminous text. Root traveled to the most remote regions of..... More
![Item #3769 [CULINARY HISTORY] THE FOOD OF ITALY; With an Introduction by Samuel Chamberlain....](https://lizzyoungbookseller.cdn.bibliopolis.com/pictures/3769.jpg?width=320&height=427&fit=bounds&auto=webp&v=1691718511)
New York: ATHENEUM, 1971. First Edition. Hardcover. 750 pages. Waverley Root (1903-1982), a news correspondent, who turned essays on food and its history into an art form, brings to life then rich culinary history of Italy in this extensive and voluminous text. Root traveled to the most remote regions of..... More