Luigi Carnacinas Great Italian Cooking: La Gramde Cucina Internazionale

Luigi Carnacinas Great Italian Cooking; La Gramde Cucina Internazionale by Luigi Carnacina. Published by Abradale Press Inc, New York, NY, 1967. 1st Edition. Paper DJ. Size 4to (up to 12'' tall). Condition: Nr Fine in Torn & Taped DJ. Small stain at center outside edge of front loose end paper thru pg 8. 851 Pgs. LCCN 68-28378. This book endeavors to present as wide a range as possible of recipes falling within the limitations defined by ''Italian'' and ''international.'' The food of Italy covers a wide spectrum: in the north it is a subtle blend of French and Austrian, with a uniquely Italian flavor. In Tuscany, beef and gamebirds are favored. The Bolognese cuisine relies heavily on butter in almost everything, Genoa features the incomparable Pesto, a subtle blend of basil and cheese. Lombardy glories in the white truffle. As one goes south, tomato sauces and the heavier forms of pasta appear. And as one enters Sicily, the food takes on a curiously exotica touch, reminiscent of North Africa and the Levant. The majority of the various sections are prefaced by introductory remarks that contain a great deal of useful information of the ingredients and also the basic preparation. All recipes are identified by both the English & Italian names and are numbered, all recipes within another recipe are cross-referenced by name and number. Illustrated with color photos of finished dishes with some black & white photos that will aid in the preparation of a dish. Description text copyright 2015 www.BooksForComfort.net. Item ID 30407.