Booksellers Call for Encore of Italian Cookbook
Those who link carnival food with corn dogs and gyros are missing out on almost sixteen centuries of outstanding Italian cuisine. Food fit for a banquet or a carnival (which comes from the Latin phrase for "removal of meat") is offered by Boston-area chef and food writer Franco Romagnoli in Cucina Di Magro: Cooking Lean the Italian Way (Steerforth Press, January 2003).