The Food of Southern Italy / Carlo Middione ; edited by Maria Guarnaschelli ; color photography by Chris Shorten ; line drawings by Delores R. Santoliguido.

Format:

Book

Author/Creator:

Middione, Carlo.

Contributor:

Guarnaschelli, Maria, editor.

Shorten, Chris, photographer.

Pellegrini, Angelo, writer of foreword..

Laurie Burrows Grad Collection (University of Pennsylvania)

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking, Italian--Southern style.

Cooking, Italian.

Penn Provenance:

Grad, Laurie Burrows (donor)

Blank, Fritz (bookplate) (donor)

Physical Description:

330, [2] pages, [16] unnumbered pages of color plates : illustrations (some color), map ; 26 cm

Edition:

First Edition.

Place of Publication:

New York : William Morrow and Company, Inc., [1987]

Contents:

Introduzione / Introduction. Background of Italian Food; The Italian Way of Eating

La Dispensa Italiana / The Italian Pantry

Batteria de Cucina / Kitchen Equipment

Saggezza / Words of Wisdom (to be read before using the recipes)

Pizze e Pane / Pizzas and Breads

Salse / Sauces

Uova / Eggs

Antipasti / Before the Meal

Minestre / Soups

Primi Piatti / First Courses

Secondi Piatti / Second (or Main) Courses

Contorni / Side Dishes

Dolci / Desserts and Sweets

Glossario Vini del Sud Italia / Glossary of Southern Italian Wines.

Notes:

Foreword by Angelo Pellegrini.

Includes index.

Local Notes:

Presented to the Penn Libraries by Laurie Burrows Grad.

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has bookplate of Chef Fritz Blank.

Kislak copy has dust jacket with transparent protective cover retained.

ISBN:

0688050425

OCLC:

16091756

Online:

Laurie Burrows Grad Collection Home Page