The New Italian Cooking by Romagnoli, Franco - 1980

Little Brown & Company. Used - Good. Former library book; may include library markings. Used book that is in clean, average condition without any missing pages.

Little Brown & Company. Used - Good. Used book that is in clean, average condition without any missing pages.

Little Brown & Co. Used - Good. Good condition. Good dust jacket. A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains.

Boston/ Toronto: Little, Brown, 1980. stated 1st . Hardcover. good++/No Jacket. ISBN: 0-316-75565-6. 14000 shelf. Goldenrod cloth, some waterstained pages, a bit warped. No names, clean text. No dust jacket. Index. Has been used -- ideal for kitchen use. 365 pgs

Boston, Massachusetts, U.S.A.: Little Brown & Co, 1980. hardback in near fine condition with near fine dust jacket. Hardcover. Near Fine/Near Fine.

Little, Brown and Company, 1980. First edition. Hardcover. Very Good in Very Good DJ. First edition stated, very good + hardcover showing a light bit of soil at page edges, but is otherwise tight, clean an unmarked, in very good + jacket (15.00 at flap) showing just a touch of rubbing and soil. 365 pages. Remains an attractive copy of this work from "the famed culinary duo that brought traditional Italian cooking to thousands of American tables..

Boston: Little, Brown, c1980. 1st edition . Hardcover. Very good condition/good. 365p.

Little Brown & Co (T), 1980-08. Hardcover. Very Good. Nice looking book, has minor edge wear. Spine slightly faded.

Hardback. Very Good.

Boston : Little, Brown, 1980. First Edition. Hardcover. Fine cloth copy in a near fine, very slightly edge-nicked and dust-dulled dust wrapper, now mylar-sleeved. Remains particularly and surprisingly well-preserved; tight, bright, clean and sharp-cornered. Series; An Atlantic Monthly Press book. Physical description; xii, 365 pages ; 24 cm. Notes; ""An Atlantic Monthly Press book."" Includes index. Contents; Basic procedures -- Appetizers/Antipasti -- First courses/Primi piatti -- Second courses/Secondi piatti -- Desserts/Dolci -- On Italian wines. Subjects; Cooking, Italian. Food Italian dishes.