Vintage Italian Cookbook 'Food alle Florentine' Recipes From Florence, 1972

Food alla Florentine is written by the unique gastronomic team of Naomi Barry and Beppe Bellini, two international food enthusiasts well-known to their admirers on both sides of the Atlantic. Example recipes: Pasta with a sauce of walnuts and cream. Thin scallops of veal rolled with prosciutto, spinach inion, celery and sage, cooked in wine. Mozzarella and anchovy-stuffed flowers of zucchini. Zucotto-a melange of spongecake, whipped cream, candied fruit, chocolate, strawberries and Cognac. Published by Doubleday & Company, New York. Hardcover, 1972. There is some staining/browning. Signs of wear on the dustcover. **As this is vintage, I do my best to describe items fully but sometimes something may be missed. Please review pictures and reach out with any questions that may arise.