LA CUCINA MEDIEVALE 2012, 756 pp

is a unique book. To be of value to you, you must read Italian. It deals in synoptic form with Late Medieval Italian cuisine, the basis of modern Italian cooking. It is a lexicon, history book, and recipe collection. It is printed in dictionary form with 16 column pages of text on pasta, 9 on Olio and Oliva; 21 on Salsa; 16 on Vino. Written by Enrico Carnevale Schianca. Recipes are reproduceable “by a willing, open minded cook.