Condition: Good. Illustrated paper cover with firm staple binding shows some moisture damage. Moderate edge wear with small three-ring binder holes. No marring.
The bases of the most colourful Italian dishes are tomatoes, garlic, and olive oil. Yet Italian food is as diverse as it is traditional. From the Alps to Sicily, the recipes in The Italian Cookbook offer a cross-section of Italian cookery.
Publishing details
Culinary Arts Institute, Chicago, ILL. (Jan. 1 1956)
Stapled Pamphlet: 68 pages
Weight: 45 g