Italian cooking classic recipes and techniques Mia Mangolini ; photographs by Francesca Mantovani ; foreword by Carlo Petrini, founder of Slow Food ; translated from the French by Julia Chalkley

By: Contributor(s): Material type: TextLanguage: English, Arabic Original language: French Publisher: Paris Flammarion 2014Edition: English language editionDescription: 463 pages color illustrations 28 سمContent type:
  • نص
Media type:
  • بدون وسيط
Carrier type:
  • كتاب
ISBN:
  • 2080201891 (hbk)
  • 9782080201898
Uniform titles:
  • Encyclopédie de la gastronomie italienne English
Subject(s): Genre/Form: DDC classification:
  • 641.5945 23
LOC classification:
  • TX723 .M318313 2014
Summary: This comprehensive introduction to Italian cooking features 250 step-by-step kitchen techniques, 130 authentic regional Italian recipes, and 8 video tutorials. Italian cuisine is one of life's great pleasures and Italian Cooking offers the step-by-step kitchen techniques that are the secret to success. An overview of fundamental cooking methods offers expertise in preparing antipasti, pizza dough, fresh and dried pasta, risotto, polenta, sauces, seafood, and ice cream.-- Source other than Library of Congress
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Cover image Item type Current library Home library Collection Shelving location Call number Materials specified Vol info URL Copy number Status Notes Date due Barcode Item holds Item hold queue priority Course reserves
Books الزاوية - Alzawia Adult - كبار 26 - Adult Applied Sciences - علوم تطبيقية كبار 641.5945 M I, 1 (Browse shelf(Opens below)) 1 Available 2800034159

Includes index

This comprehensive introduction to Italian cooking features 250 step-by-step kitchen techniques, 130 authentic regional Italian recipes, and 8 video tutorials. Italian cuisine is one of life's great pleasures and Italian Cooking offers the step-by-step kitchen techniques that are the secret to success. An overview of fundamental cooking methods offers expertise in preparing antipasti, pizza dough, fresh and dried pasta, risotto, polenta, sauces, seafood, and ice cream.-- Source other than Library of Congress

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