Regional Italian cooking
Subtitle: from the Alps to the Mediterranean
By: Wilma Reiva LaSasso.
Contributors: LaSasso, Wilma Reiva.
Publisher: Collier Books; Collier Macmillan
Published: 1974
Place of publication: New York; London
Language: eng
Number of pages: 268
Subjects: Cookery, Italian.
Notes: Originally published, as 'The all-Italian cookbook'. New York ; London , Macmillan, 1958.

Includes index.