Florentine cookbook author and culinary instructor Giuliano Bugialli (1931–2019) was one of a handful of significant figures that brought Italian cuisine into the mainstream US in the late 20th century. He ardently championed authenticity and was meticulous in his research to ensure that the dishes appearing in his many cookbooks remained true to their origins. His first book, The Fine Art of Italian Cooking (1977), though now long out-of-print, is still considered a standard of Italian cuisine.
Foods of Sicily and Sardinia (1996) is one of a series focused on regional specialties. With its large trim size (12.25” x 9.5”) and some 300 pages, it offers not only a wealth of recipes, but also commentary on the culture and ingredients native to the Italian isles. Bugialli’s passion for and pride in his country is infectious.
His voice is both authoritative and blunt. The New York Times reported that “when asked what he would like to eat for his last meal, he replied: ‘Fusion cuisine and bastardized Italian food. Then, I wouldn’t be afraid to die.’”
We are pleased to offer a first printing, signed and inscribed by Bugialli to Karen and Mark, in Very Good Plus condition and a Very Good jacket. The only apparent flaws are slight discolorations to the case and jacket from age and a bit of shelfwear.