Sicilia e Isole. Cucina delle Regioni d'Italia. [Previous title: Sicilia e Isole in Bocca]. Prefazione di Michele Perriera.

Bologna: Edizioni Midi, 1989.

Thick octavo (25 x 18 cm.), 28, [3] pages. Glossary and index. Illustrated throughout in black and white and color. Text in Italian and Sicilian dialect with English translation. Later edition of one of the noted and much sought after ‘In Bocca’ series of regional Italian cookbooks. The second of three books devoted to Sicily in the larger series, this volume includes the other isles (the other works devoted to Sicily considered Sicily by itself, and canning and preserving in Sicily). Recipes include noodles with raw garlic, fried brain, and grilled Imperial shrimp. This later edition was issued with an altered title (lacking the words "In Bocca"), and also lacks the fanciful silk-screened cover illustration by Rodo Santoro. Published in printed, corrugated cardboard; in publisher's color printed dust jacket, now illustrated with a still somewhat Surrealist design by Renzo Gallardini. Some light pressure marks to rear panel of dust jacket, otherwise near fine.

Price: $120.00
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