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Foods of Sicily and Sardinia and the Smaller Islands

Foods of Sicily and Sardinia and the Smaller Islands( )
Author: Bugialli, Giuliano
Photographer: Dominis, John
ISBN:978-0-8478-1924-9
Publication Date:Jul 1996
Publisher:Rizzoli International Publications, Incorporated
Book Format:Hardback
List Price:AUD $100.00
Book Details
Pages:288
Detailed Subjects: Cooking / Regional & Cultural / Italian
Physical Dimensions (W X L X H):23.749 x 31.318 x 2.972 cm
Book Weight:0.568 Kilograms
Author Biography
Bugialli, Giuliano (Author)
Giuliano Bugialli was born in Florence, Italy on January 7, 1931. He studied business at the University of Florence and languages at the University of Rome. In the late 1960s, he taught Italian to American students in Florence. In 1972, he taught his first cooking class in Florence. He moved to New York in the fall of 1972 to teach Italian at the Dalton School and was soon teaching cooking classes in New York and around the country.

He opened several culinary schools and wrote several cookbooks including The Fine Art of Italian Cooking and Foods of Italy. His books won three James Beard Foundation awards. He died on April 26, 2019 at the age of 88.

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