(*NEW ARRIVAL*) (Italian - Emilia Romagna) Luigi Pelizzoni. Ricettario Parmigiano dell'Ottocento: Il Nuove Cuoco Economico ed il Pasticciere di Buon Gusto

Essay by Giulio Cerati. Illus. Pictorial yellow wrappers. Parma: Edizioni Prograf, 1994.

In Italian; from the library of Lynne Rosetto Kasper (no identifying markings). Eighteenth century recipes from Parma, laid out with elegant typography. A terrific food glossary takes up several pages at end. Sunning to spine, otherwise about fine.

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