The Fine Art of Italian Cooking

by Giuliano Bugialli

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Original Publisher
Clarkson Potter
Date of publication

Recommended by

John Birdsall

Food Writer

Bugialli's not afraid to let his recipe stand naked, unfussed with, or fancied up—in other words, to be quintessentially Italian.

Cathy Cochran-Lewis

Consultant and writer

Joyce Goldstein

Author and consultant

Darrell Corti

President Corti Brothers