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All about regional French methods of curing hams & sausages
and vegetables until a stronger economy in the late 1950s allowed the majority of Italians to afford a more diverse diet
the award-winning recipe developer and food stylist draws on the rich culinary traditions of her native land and puts her own modern twist on dishes beloved by generations of Colombians
(Italian) Francesco Ghedini. Northern Italian Cooking berries country club sherbetJacket. Illus. by Ed Nuckolls. NY: Gramercy Publishing, 1979. A collection of traditional recipes offers a sampling of sauces, antipasti, soups, pasta, rice, fish, poultry, meats, vegetables, salads, and desserts from Northern Italy. This cuisine features butter, cream, stocks, wine, and fresh herbs in addition to olive oil, tomato, garlic, lemon, and walnuts, in such dishes as Pollo Alla Marengo (Chicken Marengo) from Piedmont and Pollo in Fricassea
