Luigi Carnacina’s Great Italian Cooking, 1965: Cookbook by Luigi Carnacina, a student of Auguste Escoffier and head chef at the Italian Pavilion restaurant at the 1939-40 New York World’s Fair. He wrote this enormous cookbook during his retirement. It was awarded the Oscar 1965 by the Presse Gastronomique Internationale in Paris. The cookbook was edited by Michael Sonino and published by the Abradale Press, Publishers, New York. Hard cover book with dust jacket. 851 pages. Dust jacket has some minor shelf wear. Binding and hinges are perfect. Pages are tanned at the edges, but are otherwise clean and clear. Presumed first edition, first printing, no others being mentioned.
The cookbook has chapters on antipasti, soups, pastas, eggs, fish, meats, poultry, fried specialties and variety meats, game, cold meat dishes and pates, vegetables and salads, desserts, and wines, cheeses, and menus.
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