The Egg of Columbus: History of Italian Restaurants in USA 1492-1992 by Gianni Salvaterra | Italian-American Cuisine Evolution | Perfect for Food Historians & Italian Culture Enthusiasts

Product Description

Foreword by Luigi Veronelli. Contributions by Marina Leonardi & Antonio Chechi. Translated by Timothy Keats. Illus. in color. 9.75x9.75", jacket. First Edition in English. Bologna: Edizioni Il Fenicottero, [1991].

A fascinating study of Italian chefs who immigrated to America and opened restaurants, including profiles of well-known modern chefs like Pino Luongo. San Francisco and New York are prominent, with numerous other cities and their restaurants throughout American history explored in depth. Recipes for classic Italian-American dishes have their own section. Near fine.