Venice Italian Cooking

Venetian Cooking By H.E. Bruning Jr & Cav. Umberto Bullo 200 Authentic Recipes Adapted for American Cooks Hard Cover in Very Good Condition - No writing or marks in book with Dust Jacket (slight tears on DJ) See Photos Vintage 1973 First Printing 9" X 6" x 1" 256 pages Black & White Photos of Venice Difference from one region of Italy to another is enormous "Venetian cooking is more delicate, more subtle, and lighter than that of other regions." "Venetians tend towards moderation, specifically garlic is normally browned in a small amount of olive oil and the discarded before other ingredients are added" The recipe titles are given first in Venetian, then in Italian, and finally in English (Bisato Sull'ara, Anguilla Al Forno, Baked Eel) There is an introductory for each recipe which is followed by a detailed ingredient list and an easy to follow procedure Recipes are classified by typical Italian meal plan (See Photo of Contents) Antipasto: 1st course: Broths & Soups, Pasta, Risotto 2nd or main course: Seafood, Meat, Poultry Vegetables & Sauces Cheese Pastry & Dessert Fruit Beverages: