n English and Italian. Preface by Mario Soldati. Illus. incl. color plates. Pictorial cardboard boards, jacket. First Edition. [Palermo: Il Vespro, 1976].Part of a series called "La Cucina delle Regioni d'Italia," with Piemontese recipes including chestnut soup, chickpea and pork spare-rib soup, pike with mushrooms, jugged pheasant, finnziera all piemontese, woodcock and polenta, baked thistles, etc. Slight softening to corners, else near fine; scarce in first edition.