(*NEW ARRIVAL*) (Italian) Artusi, Pellegrino. Italianissimo: Italian Cooking at its Best Ukrainian at the end of each

at the end of each chapter Alex includes a grand bouffe

oyster stew with salsify

Gather all your friends around a fire and start the feast

the onion is Kurlansky's newest global food fixation as he sets out to explore how and why the crop reigns over Wales to Italy and everywhere in between

Her millions of fans and followers have been clamoring for her recipes

(*NEW ARRIVAL*) (Italian) Artusi, Pellegrino. Italianissimo: Italian Cooking at its Best Ukrainian at the end of eachTranslated by Elisabeth Abbott. Illus. with photographs. Jacket. NY: Liveright, [1975]. A lovely (and solidly translated) edition of Artusi's classic writing about Italian cuisine. Although Artusi was himself of the upper classes and it was doubtful he had ever touched a kitchen utensil or lit a fire under a pot, he wrote the book not for professional chefs, as was the nineteenth century custom, but for middle class family cooks: housewives and their