|Published In: ||United States, 12 December 1994|
Within the pages of this cookbook, Chef John Pisto will introduce you to his unique California/Italian cooking techniques and philosophy by sharing his personal experiences along with historical photos of Monterey's Italian heritage. Features recipes for cooking clams, crab, scampi, bear, chicken, pheasant, and many other delectable dishes.
|Publisher: ||Pistos Kitchen|
|Dimensions: ||21.0 x 17.0 x 0.0 centimeters (0.19 kg)|