Books

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Twenty years of writing have made Bugialli the foremost English-speaking authority on Italian food. His body of work weaves together wit and passion for historical authenticity, with a highly innovative use of illustrations and full-color photography. Here is the full bibliography:

THE FINE ART OF ITALIAN COOKING
1977 – The classic that started it all…

CLASSIC TECHNIQUES OF ITALIAN COOKING
1982 – The definitive encyclopedia on Italy’s haute cuisine

FOODS OF ITALY
1984 – The original visually striking bestseller cookbook

BUGIALLI ON PASTA
1988 – Fresh, dry, filled, baked: all pasta is here

FOODS OF TUSCANY
1992 – Giuliano goes back to his land’s cuisine

THE BEST OF BUGIALLI
1994 – A beautiful, little collection: a great first buy

FOODS OF SICILY AND SARDINIA
1996 – Buglialli’s latest culinary and photographic feast

BUGIALLI’S ITALY
1998 – The PBS television show’s printed companion

FOODS OF NAPLES AND CAMPANIA
2003

PARMA: A CAPITAL OF ITALIAN GASTRONOMY
2006

GIULIANO BUGIALLI’S : MAREMMA THE WILD WEST OF TUSCANY 2013- Now Available by contacting Giuliano