OP: The Best of Bugialli
by Giuliano Bugialli
Stewart, Tabori & Chang, New York, 1994. Hardcover. Fine. First printing.
The Best of Bugialli (1994) is an excellent introduction to the author’s work for those who really just want to get to the cooking. Though most of the 60 or so recipes are drawn from Bugialli’s well-researched and contextualized earlier books, Foods of Italy and Foods of Tuscany, this slimmer, more conveniently-sized (120 pages, 8.5” x 9.5”) book cuts out the headnotes, essays, and scenic photographs. Think of this as a companion to the others—something more easily brought into the kitchen and used.
Some highlights include:
- Tagliatelle with creamed prosciutto sauce (the photo of which shows the final product served in a hollowed parmigiano-reggiano wheel)
- Genoese minestrone with walnut-pignoli-spinach pesto
- Ossobuco (veal shank) stewed in a white wine and vegetable sauce
- Zabaione-filled tart with fresh strawberries and whipped cream
Best suited for experienced cooks who have a rewarding relationship with carbs.
Our copy is a Fine first printing, inclusive of the dust jacket.
