.png){kind=logo}
Stock image for illustration purposes only - book cover, edition or condition may vary.
Regional Cooking of Italy
Valentina Harris
€ 41.43
FREE Delivery in Ireland
Description for Regional Cooking of Italy
Paperback. Packed with 325 inspiring recipes, such as Bucatini with Amatriciana Sauce from Lazio, Classic Ragu Bolognese from Emilia-Romagna, Risotto with Chianti from Tuscany, Sardinian Foccacia Twist, and Panna Cotta from Piedmont, this collection allows you to share the Italian joy of cooking. Num Pages: 128 pages, col. Illustrations. BIC Classification: 1DST; WBN. Category: (G) General (US: Trade). Dimension: 214 x 176 x 56. Weight in Grams: 1850. Ingredients, Techniques, Traditions, 325 Recipes. 128 pages, col. Illustrations. Packed with 325 inspiring recipes, such as Bucatini with Amatriciana Sauce from Lazio, Classic Ragu Bolognese from Emilia-Romagna, Risotto with Chianti from Tuscany, Sardinian Foccacia Twist, and Panna Cotta from Piedmont, this collection allows you to share the Italian joy of cooking. Cateogry: (G) General (US: Trade). BIC Classification: 1DST; WBN. Dimension: 214 x 176 x 56. Weight: 1850.
Discover the delights of the world's best-loved cuisine, with 325 authentic recipes from the Alpine villages of Piedmont to the sun-baked fishing towns of Puglia. This is a collection of five stunning books that encompass the world-famous regional cuisines of Italy. All of the regions are covered, with fascinating historical and geographical information to contextualize the culinary landscape, as well as information on local ingredients. It features 325 recipes that cover all the classics, as well as lesser-known specialities, and every dish is beautifully photographed by award-winning photographer Martin Brigdale. It is the winner of the Gourmand World Cookbooks Award ... Read more
Discover the delights of the world's best-loved cuisine, with 325 authentic recipes from the Alpine villages of Piedmont to the sun-baked fishing towns of Puglia. This is a collection of five stunning books that encompass the world-famous regional cuisines of Italy. All of the regions are covered, with fascinating historical and geographical information to contextualize the culinary landscape, as well as information on local ingredients. It features 325 recipes that cover all the classics, as well as lesser-known specialities, and every dish is beautifully photographed by award-winning photographer Martin Brigdale. It is the winner of the Gourmand World Cookbooks Award ... Read more
Product Details
Format
Paperback
Publication date
2012
Publisher
Anness Publishing United Kingdom
Number of pages
128
Condition
New
Number of Pages
128
Place of Publication
London, United Kingdom
ISBN
9781908991010
SKU
V9781908991010
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
About Valentina Harris
Valentina Harris is an authority on Italian cuisine. Descended from the Renaissance family Sforza, she grew up in Italy and attained diplomas for teaching and cooking at the Scuola di Alta Cucina Cordon Bleu School in Rome.
Reviews for Regional Cooking of Italy