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Transform fresh
For those who want to connect with Jewish culinary history while following a plant-based diet
alongside heartfelt stories from Paola’s childhood and her mum’s life
Sticky Agrodolce Sausages
(Italian) Emilio Faccioli. L'arte della Cucina in Italia Hospitality Transform fresh880 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.
