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Almost a century later
With less emphasis on perfecting crumb structure or obsessive temperature monitoring
designation of individual ingredients
and their global resurgence today
A occhie: La cucina di tradizione in Abruzzo (Silvia Lamonaca) Mushrooms Almost a century laterNOTE: This book is in Italian. Stories and traditional recipes from Abruzzo written by a New Yorker with Abruzzi roots. (86)
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