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Abstract: A cookbook emphasizes gourmet cooking in the Tuscan tradition as practiced in Florence, and includes regional Italian dishes as well. Twenty-five chap

First published in 1982 with 50,000 copies in print, this Italian cookbook is unmatched in its scope and authenticity. More than 1,000 black-and-white photograp

A beautiful new edition of one of the most beloved cookbooks of all time, from “the Queen of Italian Cooking” (Chicago Tribune). A timeless collection of cl

First published in 1891, Pellegrino Artusi's La scienza in cucina e l'arte di mangier bene has come to be recognized as the most significant Italian cookbook of

Emilia-Romagna, Friuli, Sicily, Liguria, Piedmont, Apulia -- the names trip off the tongue and conjure seductive images of deeply satisfying food. In Bugialli's