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Lenard, Alexander The Fine Art of Roman Cooking.
NY Dutton : 1966 Hardcover. Good, recipe written in pencil in back.
192 pp Contents include : First You Take., Fritti--Fried Foods. Pastasciutta--Spaghetti, Macaroni, Noodles, etc. Minestre--Soups. Pietanze- -Dishes for the Second Course: Piatti di Carne--Meat Dishes: Abbacchio-- Lamb, Manzo--Beef, Maiale--Pork, Vitello--Veal, Il Pollo--Chicken. Pesce-- Fish: Fish, Zuppa di Pesce--Fish Soup. Lumache--Snails. Verdure-- Vegetables. Dolci, Frutt--Desserts, Fruit. Vino--Wine. Pizza. A Note About the Recipes. Glossary
Price:
20.00 USD
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