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Food and Cooking of Rome and Naples: 65 classic dishes from central Italy and Sardinia
Valentina Harris
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€ 16.77
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Description for Food and Cooking of Rome and Naples: 65 classic dishes from central Italy and Sardinia
Hardcover. Helps you discover the world-famous cuisines of Rome and Naples, and their surrounding regions. This book captures the essence of central Italian food and cooking, with a fabulous introduction to the diverse landscapes, climates, histories and cuisines of Lazio, Campania, Abruzzo, Molise and Sardinia. Num Pages: 128 pages, over 370 colour photographs. BIC Classification: 1DST; 1DSTA; WBN. Category: (G) General (US: Trade). Dimension: 284 x 240 x 18. Weight in Grams: 952. 65 Classic Dishes from Central Italy and Sardinia. 128 pages, over 370 colour photographs. Helps you discover the world-famous cuisines of Rome and Naples, and their surrounding regions. This book captures the essence of central Italian food and cooking, with a fabulous introduction to the diverse landscapes, climates, histories and cuisines of Lazio, Campania, Abruzzo, Molise and Sardinia. Cateogry: (G) General (US: Trade). BIC Classification: 1DST; 1DSTA; WBN. Dimension: 284 x 240 x 18. Weight: 952.
This new book captures the essence of central Italian food and cooking, with a fascinating introduction to the diverse landscapes, climates, histories and cuisines of Lazio, Campania, Abruzzo, Molise and Sardinia. An in-depth guide to the traditional local ingredients of the area follows and includes pasta, artichokes and tomatoes; cheeses, such as Mozzarella, Pecorino and Scamorza; and local delicacies, such as milk-fed lamb and saffron. The recipe section contains 65 delicious dishes, and includes classics, such as Pizza Napoletana, Pasta Carbonara and Chicken Cacciatora, as well as lesser-known regional specialites like Sardinian Saffron Risotto, Scamorza Crostini and Caprese Cake. ... Read more
This new book captures the essence of central Italian food and cooking, with a fascinating introduction to the diverse landscapes, climates, histories and cuisines of Lazio, Campania, Abruzzo, Molise and Sardinia. An in-depth guide to the traditional local ingredients of the area follows and includes pasta, artichokes and tomatoes; cheeses, such as Mozzarella, Pecorino and Scamorza; and local delicacies, such as milk-fed lamb and saffron. The recipe section contains 65 delicious dishes, and includes classics, such as Pizza Napoletana, Pasta Carbonara and Chicken Cacciatora, as well as lesser-known regional specialites like Sardinian Saffron Risotto, Scamorza Crostini and Caprese Cake. ... Read more
Product Details
Publisher
Anness
Number of pages
128
Format
Hardback
Publication date
2011
Condition
New
Number of Pages
128
Place of Publication
London, United Kingdom
ISBN
9781903141885
SKU
V9781903141885
Shipping Time
Usually ships in 4 to 8 working days
Ref
99-17
About Valentina Harris
Valentina Harris attained two diplomas for teaching and cooking at the Scuola di Alta Cucina Cordon Bleu School in Rome in 1976. In 1984 she published Perfect Pasta (Shuckburgh Reynolds), which won an award for literature and gastronomy in Germany. Many other books followed, as well as a six-part BBC television series, Italian Regional Cookery, in 1990. Valentina regularly features ... Read more
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