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menu and program on thick
A Kitchen Confidential for the cocktail profession
and deal with pests
then roll it
(Food Writing) John Thorne. Pizza: The Art of the Pizzaiolo, with Authentic Recipes for Italian Regional Savory Breads. Georgian menu and program on thick24 pp. Illus. with vignettes. Original pictorial stapled salmon wrappers. First Edition. Boston: Jackdaw Press, 1981. One of several booklets issued by Thorne, which he eventually combined into one book. Here he offers a history of pizza and pizza makers, with recipes for various kinds of pizza, as well as calzones, sardenaras, focaccia, and sfinciuni. As always, there is a bibliography in rear. A few pencil marks inside, else near fine.
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