Hardcover
Offers a comprehensive guide to pasta preparation with more than three hundred recipes, both simple and complicated, from every region of Italy.
About the Author:
Florentine native GIULIANO BUGIALLI is an award-winning cookbook author and teacher. His books include The Fine Art of Italian Cooking, The Foods of Italy, The Foods of Tuscany, and many more. ANDY RYAN’S photography has appeared in Food & Wine, Food Arts, and Wine Spectator.
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