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The Neapolitan Recipe Collection: Cuoco Napoletano. Terence Scully. Ann Arbor: The University of Michigan Press, 2015. viii + 256 pp. $80. - Cooking and Eating in Renaissance Italy: From Kitchen to Table. Katherine A. McIver. Rowman & Littlefield Studies in Food and Gastronomy. Lanham: Rowman & Littlefield, 2015. xii + 204 pp. $38.
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The Neapolitan Recipe Collection: Cuoco Napoletano. Terence Scully. Ann Arbor: The University of Michigan Press, 2015. viii + 256 pp. $80.
Cooking and Eating in Renaissance Italy: From Kitchen to Table. Katherine A. McIver. Rowman & Littlefield Studies in Food and Gastronomy. Lanham: Rowman & Littlefield, 2015. xii + 204 pp. $38.
Published online by Cambridge University Press: 20 November 2018
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