Liguria in Cucina: The Flavours of Liguria (Enrica Monzani) Celebrity so you can start with

so you can start with the basics and work your way up from baking novice to creating show-stopping creations:

Published as a giveaway at the 'Junket' food products exhibit at the New York World's Fair in 1940 (with sticker to lower front wrapper saying so)

Perfected classics like the Manhattan and Negroni

storied in its pasts

Liguria in Cucina: The Flavours of Liguria (Enrica Monzani) Celebrity so you can start withIn English and Italian. Ligurian cuisine is multiform, colorful, and above all rich in contrasts because Liguria is the same way: made of high mountains that run quickly toward the coast, of sea and forest, Levante and Ponente, of maritime and peasant culture but also mercantile and cosmopolitan, shy and reserved, yet open to the world. The recipes contained in this book are just a taste of traditional Ligurian cuisine, a selection of the most famous