Italy's Great Chefs and Their Secrets
From Florence to Venice, Rome to the Amalfi Coast, Sicily to the Italian Alps, each regional cuisine of Italy reflects the history and culture of its people. With a preface and a foreword by the award-winning and international chefs Mario Batali and Paul Bartolotta, this volume bountifully serves all who are eager to learn the secrets of genuine Italian cooking and the tim...more
Hardcover, 503 pages
Published October 5th 2010 by Academia Barilla
(first published April 27th 2010)
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