More Classic Italian Cooking

The author of Italian cooking has written a companion volume to The Classic Italian Cookbook. She traveled throughout Italy, writing down recipes & watching cooks work in farmhouse kitchens & villas, fisherman's huts & family trattorias. Adapted for American kitchens & featuring a section on homemade pasta & electric pasta machines. The contents include Bread, Pizza, Spinciuni and Dumplings; Antipasti; First Courses; Second Courses; Dishes for Single Course Menus and for Buffets; Vegetables; Salads; Desserts.