(Italian) Emilio Faccioli. L'arte della Cucina in Italia

880 pp. Pictorial white wrappers. First Edition. Turin: Einaudi, [1987].

In Italian. A massive paperback that covers the gamut (in the most scholarly way) of the history of Italian cuisine, by region and by cookbook authors and important culinary figures in Italian history. 

Several manuscript post-it notes by Lynne Rosetto Kasper to inner pages. Faint crease to front wrapper, else very good.