Bugiallis Italy

"Mariana's Letter" is a cookbook written as you would write a note to a friend. This book comes from the many newsletters I wrote over the years. The recipes come from many sources but are mainly French and American. I have tried to stay away from recipes that have too many or hard to find ingredients or require too much to be done at the last minute. Recipes are often accompanied by stories, true or fictional. You do not have to be a cook to enjoy reading this book - only to enjoy the thought of a good meal and listening to a good story.I have always followed the rule that if one can not taste the recipe by reading it, it is better to discard it for one that tastes good in your head. I have spent some time in France as well as Washington, D.C., New York City and the Rangeley Lakes of Northwestern Maine and I come from a family of writers who loved to cook and tell stories

Emilia-Romagna, Friuli, Sicily, Liguria, Piedmont, Apulia -- the names trip off the tongue and conjure seductive images of deeply satisfying food. In Bugialli's Italy, companion cookbook to the new twenty-six-part public television series, cooking teacher and food historian Giuliano Bugialli presents the reader with an irresistible banquet of all Italy has to offer. The more than 150 recipes collected here span the boot from north to south east to west. You can take your grand tour from antipasto to dessert (how about Pizza with Tomato Pockets from Apulia, Pureed Chick-Pea Soup with Mushrooms from Umbria, Lamb in Peppery Wine Sauce from Abruzzi, String Beans in Caper Walnut Sauce from Lombardy, and, to finish, Peach Cake with Almonds from Piedmont?). Or why not plan a regional tasting of pastas -- Stewed Sardinian Pasta, Pasta Stuffed with Eggplant from Tuscany, Tagliatelle and Zucchini Blossoms from Lazio, and Pasta with Sicilian Winter Pesto? Even gnocchi flies the regional flag-Red Beet Gnocchi from Piedmont and Potato Gnocchi with Ligurian Pesto and Tomatoes. As always, Giuliano serves up something new -- a wonderful collection of unusual and engaging regional recipes filled with the history tradition, and techniques that make his books so special.

The internationally recognized authority on Italian food and cooking brings together more than 150 authentic recipes from his native province. Known for his painstaking research, Bugialli draws on the recipes of old Tuscan families, early printed cookbooks, and field research to create an important and exciting collection of dishes. 150 full-color photographs.

"Tackling the field of home decorating, the editors of Reader's Digest provide a comprehensive, well-thought-out book whose five sections planning, style, color, decorating options and practical instructions cover everything needed to revamp a home. The photographs in this glossy volume offer inspiration for decorating any house or apartment, and the approachable text explains how to put together a particular look, whether classical, dramatic, rustic or streamlined. Panels containing style pointers show how each approach can be applied to other rooms in the home to create variations on a theme. The authors demystify the color wheel, show how to make sample boards and help readers choose between neutrals, earth tones and primary colors to create different moods. Furniture, flooring and lighting are also addressed, and for those who dare to do it themselves, the book explains the fine art of laying carpet tiles, putting up wainscot paneling, sanding wood floors and much more. Each task is explained with step-by-step illustrated instructions that detail the necessary tools and offer hints for professional results. With advice on inexpensive finishing touches and working with small rooms, this thorough reference will be especially welcomed by beginners. "--Amazon.

First published in 1982 with 50,000 copies in print, this Italian cookbook is unmatched in its scope and authenticity. More than 1,000 black-and-white photographs.

In the grand tradition of Bugialli's "Foods of Italy" and "Foods of Tuscany" come 175 impeccably researched and tested dishes from Naples and the surrounding Campania region. The markets, street life, and landscapes serve as backdrop to these traditional dishes. 175 recipes. 100 color photos.