La Cucina Veneziana - The Food and Cooking of Venice


by Gino Santin, Prentice Hall, first edition, 1988. Hardback with pictorial DJ, 208 pages, coated paper stock. Santin for more than two decades has owned several successful and well-regarded upscale restaurants in England called Santini's that serves up Venetian and other Northern Italian fare. Eighty traditional recipes (Zagat readers like the fried courgette flower as a satarter) and 68 at-market, preparation and presentation color photos by Anthony Blake. Nice book, with some heft to it. VG+/VG+.

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