The encyclopedia of Italian cooking
Book - 2012
All the essential techniques, profusely illustrated with step-by-step photographs. How do you recognise a San Marzano tomato? How do you shape tortellini? How do you cut scallopine? Everyone loves Italian food, but the ingredients and techniques can be new territory. To make sense of it all, you need La Cucina Italiana.
Saved in:
- Subjects
- Published
-
New York, NY :
Rizzoli International
2012.
- Language
- English
Italian - Physical Description
- x, 469 p. : col. ill. ; 27 cm
- Bibliography
- Includes bibliographical references (p. 454-455) and index.
- ISBN
- 9780847839148
Contents unavailable.