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Italian Cooking
As atmospheric as it was on the day it was first published in 1956, Italian Cooking is bursting with recipes that ooze character. From the simplicity of buttered fettucine to robust sweet ravioli, from soups and salads to Paprika sauce and Italian rum cake, this book brings the traditional delights of Italy to the modern day kitchen.
226 pages, Hardcover
First published January 1, 1979
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