Hardcover. New York, 1st, 1998, Book: Near Fine, Dust Jacket: Very Good, 351 pages, with gorgeous photographs throughout. Minor dust jacket edge wear, otherwise, very clean and bright copy.
Softcover. Milan Italy, Edizioni Ambiente, 1st, 2016, Book: Very Good, Dust Jacket: None, 301 pages, softcover with French flaps. Collection of the most recent developments of the debate and research on food and sustainability. Stamping to front flyleaf. Bright and clean. A tight copy.
Hardcover. New York, Broadway, 1st, 2003, Book: Very Good, Dust Jacket: Very Good, 270 pages, illustrated throughout in color. Spotless and tight copy.
Hardcover. New York, Knopf, 1st, 2009, Book: Very Good, Dust Jacket: Very Good, 411 pages, illustrated in color. Co-authored by Tanya Bastianich Manuali.
Hardcover. NewYork, HarperCollins, 1st Edition, 1998, Book: Very Good, Dust Jacket: Very Good, 368 pages. Hardcover. Decorated cover boards. Green endpapers. Dust jacket unclipped, excellent. Pages clean and unmarked. Binding tight. Spine straight. In great condition. Wolfert focuses on the delectable grains and greens-based dishes she discovered as she spent five years traversing the Mediterranean region: Spain, Israel, Lebanon, Syria, France, Italy, Turkey, and Greece.
Hardcover. New York, Random House , 1st US, 1995, Book: Very Good, Dust Jacket: Very Good, 318 pages illustrated with color, b&w photos. Previous owner's signature on front fly leaf, otherwise very good.
Hardcover. New York, Broadway, 1st, 2000, Book: Very Good, Dust Jacket: Very Good, 292 pages, illustrated throughout in color. Minor dust jacket edge wear, otherwise, very clean and tight copy.
Hardcover. New York, Harper Collins, 1st, 2003, Book: Very Good, Dust Jacket: Very Good, 436 pages. "How regional cooks transform key ingredients into the world's favorite cuisines." Blue text. Illustrated title page. Yellow endpapers. Light wear to top of spine, otherwise near fine. Yellow and blue pictorial boards, yellow spine with blue lettering. Color pictorial dust jacket. Record # 803643
Hardcover. NY, Stewart, Tabori, & Chang, 1st, 1984, Book: Very Good, Dust Jacket: Very Good, 304 pages, hardcover. Dust jacket, cloth covers, and interior pages are all clean and bright. Binding is solid. Contains full-color photography throughout. This book is about the cuisine of Italy, and is inspired by the beauty, elegance, tastes and textures of the country itself. 125 recipes are set against the architecture and landscapes of Italy, to tie together history, culture, and cuisine. This is a large-format book, available for DOMESTIC SHIPPING ONLY. Clean copy. Record # 34183
Hardcover. NY, White Star Publishers, 1st, 2010, Book: Very Good, Dust Jacket: Very Good, 503 pages, hardcover. Dust jacket, covers, and interior pages are all clean and bright. Binding is solid. Contains full-color food photography throughout. This book, which is divided into geographical regions, is not a simple recipe book; it is a compendium of Italian regional cuisine, narrated in the first person by the principal players of this refined art: the chefs. This is a large-form book, available for DOMESTIC SHIPPING ONLY. Clean copy. Record # 34008
Hardcover. NY, Fawcett Columbine, 1st thus, 1989, Book: Very Good, Dust Jacket: Very Good, 192 pages, hardcover. Dust jacket has some minor bumping to the flap corners, but is still in very good condition. Brown cloth covers are clean and bright, as are interior pages. Binding is solid. Contains full-color photography throughout. In this book, an erudite expert on Italian cuisine shares the refined cooking methods perfected by her ancestors. Here are 150 mouth watering menus from the great old families, ranging from appetizers to after-dinner delicacies. This is a large-format book, available for DOMESTIC SHIPPING ONLY. Clean copy. Record # 34180
 "Lidia Cooks From the Heart of Italy: A Feast of 175 Regional RecipesBastianich, Lidia Matticchio")
 "Molto Italiano: 327 Simple Italian Recipes to Cook at HomeBatali, Mario")
 "Essential Mediterranean, The How regional cooks transform key ingredients into the world's favorite cuisines. by: Jenkins, Nancy Harmon")
 "Giuliano Bugialli's Foods of Italy by: Bugialli, Giuliano, Illust. by: Dominis, John")
 "Italy's Great Chefs and Their Secrets by: Academia Barilla Introduction: Batali, Mario Introduction: Bartolotta, Paul , Illust. by: Rossi, Lucio")
 "The Renaissance of Italian Cooking by: De'Medici, Lorenza, Illust. by: Sims, John Ferro")