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Jump down to see edition details for: Hardcover
Bibliographic Detail
Publisher
Simon & Schuster
Publication date
November 1, 1988
Binding
Hardcover
Book category
Adult Non-Fiction
ISBN-13
9780671620240
ISBN-10
067162024X
Dimensions
1 by 8.25 by 10.25 in.
Weight
2.65 lbs.
Availability§
Out of Print
Original list price
$30.00
§As reported by publisher
Amazon.com says people who bought this book also bought:
Giuliano Bugialli's Classic Techniques of Italian Cooking | Bugialli's Italy | Beard on Pasta | Mastering Pasta | Pasta by Hand | Giuliano Bugialli's Foods of Tuscany | Giuliano Bugialli's Foods of Italy | The Fine Art of Italian Cooking | The Fine Art Of Italian Cooking
Giuliano Bugialli's Classic Techniques of Italian Cooking | Bugialli's Italy | Beard on Pasta | Mastering Pasta | Pasta by Hand | Giuliano Bugialli's Foods of Tuscany | Giuliano Bugialli's Foods of Italy | The Fine Art of Italian Cooking | The Fine Art Of Italian Cooking
Summaries and Reviews
Summary
The author offers a comprehensive guide to pasta preparation, with more than three hundred recipes, both simple and complicated, from every region of Italy
Editions
Hardcover
With Andy Ryan |
Rev enl edition from Stewart Tabori & Chang (May 1, 2000)
9781556709845 | details & prices | 399 pages | 8.25 × 9.25 × 1.25 in. | 3.75 lbs | List price $35.00
About: Offers a comprehensive guide to pasta preparation with more than three hundred recipes, both simple and complicated, from every region of Italy.
About: Offers a comprehensive guide to pasta preparation with more than three hundred recipes, both simple and complicated, from every region of Italy.
The price comparison is for this edition
from Simon & Schuster (November 1, 1988)
9780671620240 | details & prices | 8.25 × 10.25 × 1.00 in. | 2.65 lbs | List price $30.00
About: The author offers a comprehensive guide to pasta preparation, with more than three hundred recipes, both simple and complicated, from every region of Italy
About: The author offers a comprehensive guide to pasta preparation, with more than three hundred recipes, both simple and complicated, from every region of Italy
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