From Library Journal
Carangelo collected recipes from Italian chefs all over the world, and the result is something of an odd mix. Although a number of them are unusual, others are familiar and available in many sources; some of the procedures assume prior cooking knowledge. Regional Italian cookbooks abound, and Johanne Killeen and George Germon's Cucina Simpatica ( LJ 4/15/91) offers a more personalized version of trattoria cooking. Still, as Italian food seems to enjoy an enduring popularity, larger collections may want Carangelo's compilation.
Copyright 1991 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Copyright 1991 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
