The Best of Bugialli

The Best of Bugialli

by Giuliano Bugialli
     
 

Editorial Reviews

Publishers Weekly - Publisher's Weekly
Award-winning cookbook writer Bugialli (Giuliano Bugialli's Foods of Italy) returns here to home turf to offer new recipes from all over Italy to his fans. The book is divided into sections on breads, main courses, vegetables and desserts, and Dominis's color photos are chipper and spruce-even sometimes witty, as when six pale amber pears sit upright in chocolate sauce, a tantalizing and somehow sober mirage. Directions are straightforward, though the fare can be elaborate; care is taken to bring complexities into the common kitchen. Some of the standouts: rolled stuffed swordfish cutlets on skewers; schiacciata with fresh grapes; lamb with herbed horseradish sauce. Compact and colorful, the book will find its way onto many American shelves, especially after the debut of a new PBS cooking series to be hosted by Bugialli. BOMC selection. (Oct.)

Product Details

ISBN-13:
9781556703843
Publisher:
Abrams, Harry N., Inc.
Publication date:
10/15/1994
Pages:
128
Product dimensions:
8.75(w) x 9.25(h) x 0.75(d)

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