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Paolo Angelosanto
street life
from the taste of ripe Santa Rosa plums and the aroma of dried porcini mushrooms in his mother’s ragu to eating grilled bistecca alla Fiorentina on a foggy late autumn day in Chianti
it is a skill that has followed him throughout his career as a chef
pork-infused
(Spanish) Ibar-Kam. Tratado de Recetas de Comidas de Vigilia y Colaciones. New Year's Eve Paolo AngelosantoDec. tan wrappers. No. 1134 of 1,500 copies. Facsimile Edition. Barcelona: Tusquets Editores, 1982. One of 5 lost books important to the culinary history of Spain. Ibar Kams book was first published in San Sebastian in 1895; the city is now renowned for its innovative Spanish cuisine. Small spot to front cover, else near fine. (116)
