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BUGIALLI'S ITALY FOODS OF SICILY AND SARDINIA THE BEST OF BUGIALLI FOODS OF TUSCANY BUGIALLI ON PASTA IntroductionFOODS OF ITALY CLASSIC TECHNIQUES OF ITALIAN COOKING THE FINE ART OF ITALIAN COOKING |
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Bugialli on Pasta |
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1988, New York Simon and Schuster Having written about pasta and taught its techniques for many years, Bugialli addresses the subject in this book with the full force of his experience and scholarship. Organized
around the other principal ingredients in a dish (vegetables or fish, for
instance) or styles (such as regional specialties or flavored pastas) Bugialli On Pasta
provides recipes for an amazing range of dishes, from the simplest pasta
with tomato sauce to the true marinara, including more festive and complicated
stuffed pastas.John
Dominis' exceptional photography compliments the author's erudite approach
to the subject, together with dozens of step-by-step instructional drawings. |
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 ISBN 0-671-62024-X Hardcover, 367 pages ??? full-color photographs ??? line drawings Illustrations by Glenn Wolff Photographs by John Dominis |
 READ THE INTRODUCTION |
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