Regional Italian cuisine
Subtitle: typical recipes and culinary impressions from all regions
By: Authors, Reinhard Hess and Sabine Sälzer ; introduction, Franco Benussi ; english translation and U.S. adaptation, Elisabetta A.G. Castleman ; recipe styling and food photography by Foodfotografie Eising.
Contributors: Sälzer, Sabine.
Edition: U.S. ed.
Publisher: Barron's
Published: 1999
Place of publication: Hauppauge, NY
Language: eng
Number of pages: 320
Subjects: Cookery, Italian
Notes: Includes indexes.