New York: Stewart, Tabori & Chang, 1994. First Edition. Hardcover. (1994). Square octavo (8.5" x 9.25"), pictorial boards in like jacket. 123, (4)pp. with index and appendices. Color photography by John Dominis. Former owner's embossed stamp. "Featuring more than 60 classic recipes from Giuliano Bugialli, the foremost internationally recognized authority on Italian Food and cooking."
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