This book, revised and expanded to include new low-fat and vegetarian recipes, is an introduction to the cooking of Italy, featuring antipasto, pasta dishes, soups, pizza, and festival foods.
Introduces the land, people, and regional cooking of Italy and includes recipes for such dishes as Minestrone soup, spaghetti with meat sauce, and chicken cacciatore.
Introduces the land, people, and regional cooking of Italy and includes recipes for such dishes as Minestrone soup, spaghetti with meat sauce, and chicken cacciatore.
