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.

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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.