Transactions of the Second International Congress on the Enlightenment.

A cura del R.Ist.Storico Italiano per il Medio Evo. Roma, Ist.Poligrafico e Zecca dello Stato- Archivi di Stato 1937, cm.17x24, pp.VII,156, brossura Coll.Guida Storica e Bibliografica degli Archivi e delle Biblioteche d'Italia,3.

Prefaz.di Francesco Racanelli. Roma, Astrolabio Ed. 1967, cm.15,5x21,5, pp.240, brossura

Photograph: Sian Irvine. Boston, Periplus Editions 1999, cm.24x24, pp.160, ill.coul. hardcover, dustjacket. Rich, earthy, and fragrant - the quintessential forest food - mushrooms have been eaten around the world since ancient times. Rare mushrooms were eaten by kings and aristocrats of Europe and the emperors of Japan and China, while the more common varieties found a place in peasant food, the meaty taste adding gusto to basic fare. From such origins, mushrooms have emerged as the common thread throughout much of contemporary dining, from japanese to Tuscan to Modern British and American, Mushrooms captures this global approach, with a collection of sixty recipes from leading restaurant chefs. Photographer Sian Irvine has beautifully captured the spirit of each dish - whether the aesthetic art of the Orient, the classic flavors of Europe, or the modern fusion of both.

Col rimario del Canzoniere e dei Trionfi. A cura di Carlo Muscetta, Daniele Ponchiroli. Torino, Einaudi Ed. 1962, cm.14x22, pp.1063, legatura ed.in tutta tela, titoli e fregi in oro al dorso, Coll.I Millenni. Il Parnaso Italiano,3. Seconda edizione.