Giuliano Bugialli, The Fine Art of Italian Cooking, Times Books, 1989, 668 pp, hardback with dust jacket. Good condition; some foxing and other discolouring to the edges but the inside of the book remains remarkably clean.An updated edition of a classic Italian cookbook, featuring more than 200 recipes, including 30 created specifically for this edition, with easy-to-follow line drawings of cooking techniques and notes on ingredients, equipment, and cooking traditions. The focus is on Tuscan cookery, but Bugialli includes recipes from other regions of Italy. Among the subjects covered are pasta, breads, sauces, antipasti, meat, fish and poultry, risotto, vegetables and desserts.