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roasting as an art and a science
New Delhi: Penguin
The Duchess of Sussex
recounting the human partnership with what was raised
(Wolfert, Paula) Marinoni, Jacopo. Cucina e Salute con le erbe spontanee nelle Tre Venezie Bordeaux roasting as an art andNOTE: This book is written in Italian. Preface by Giuseppe Maffioli. Illus. with color photographs & drawings of foragable herbs. Jacket. First Edition. Padua: Franco Muzzio, 1984. Paula Wolfert's copy, with her stamp to flyleaf. Identification of wild herbs in Northern Italy (specifically, the Veneto), with regional recipes for using them in cooking. Glossary in rear. Fine; scarce. (86)
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