The New Italian Cooking.

Boston: Little, Brown and Company, 1980.

Octavo (24 x 16 cm.), xii, 365 pages. FIRST EDITION. The third book from the Boston-based couple whose earlier work included The Romagnoli's Table and the eponymous restaurant in Faneuil Hall. This book brings "modern" techniques like pressure cooking, micro-waving, and food processing to the more classical techniques they employed in their earlier works. Fine in publisher's mustard yellow cloth; in price clipped and lightly age-toned dust jacket; still near fine. Inscribed at length by the authors to Gail Perrin, Food Editor of the Boston Globe.

Price: $90.00