translations, Catherine Howard ; edited by Academia Barilla ; introduction, Giuluigi Zenti ; text, Chef Mario Grazia, Mariagrazia Villa, Giovanni Gandino, Lorena Carrara ; photographs, Alberto Rossi.
مشخصات ظاهری
نام خاص و کميت اثر
238 pages :
ساير جزييات
color illustrations ;
ابعاد
23 cm
يادداشت کلی
متن يادداشت
Includes indexes.
یادداشتهای مربوط به خلاصه یا چکیده
متن يادداشت
" Direct from Italy's best chefs, here are authentic recipes from every province of the countryside, all featuring easy-to-follow cooking instructions. Traditional bakery favorites such as rolls, focaccia, and flatbreads are all included, with tried-and-true techniques for great results--even if this is your first try at making bread. There are also recipes for a mouthwatering range of calzones, and pizzas of every shape and size: Savor the fresh flavors of the Buffalo Mozzarella-topped Pizza, sample the light, tangy Arugula and Parmigiano-Reggiano Pizza, or revel in recipes for such classics as Four-Cheese, Pepperoni, and Neapolitan-style pizza. Each recipe is developed and tested in the test kitchens of the Academia Barilla's own cooking institute, and each wonderful dish is bursting with the rich, sunny flavors of Italy"--
متن يادداشت
"This books contains more than 100 Italian recipes"--