(*NEW ARRIVAL*) (Italian - Marche) Igino Righi. La Cucina delle Regioni d'Italia: Marche

Preface by Angelo Agozzino. Illus. incl. color plates by various Italian artists. Cardboard boards, jacket. First Edition. Bologna: Edizioni Mida, [1988].

In Italian and English. One of a 20-vol. series on the foods of regional Italy, this one focused on the Marche. Recipes for traditional dishes include baccala numerous ways, baked lasagne, stuffed rabbit, red mullet "Ancona " style, and "chestnuts for the dead," with the chestnuts roasted to take on a "dark, funereal style." 

Near fine.