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