Book by Antonucci, Francesco, Pulini, Marta, Salvaterra, Gianni
"synopsis" may belong to another edition of this title.
Language Notes:
Text: English (translation)
Original Language: Italian
From Booklist:
Two chefs from each side of the Atlantic, plus photographer Gianni Salvaterra, collaborate on a cookbook of more than 80 recipes that celebrate the freshest ingredients from 19 regions of Italy. For instance, Veneto's corn harvest is featured in a polenta topped with duck-liver sausage, while Abruzzi's saffron spice is used in sweet vanilla fritters. Recipes are named or labeled by primary foodstuffs included, so it takes a Holmesian mentality to separate a biscotti from a tortelli. And the full-color photographs--a mallard posed atop a skyscraper composed of serving plate, cabbage, and bottle of wine, for example--do little to enhance the ingenuity of the collection. For patient and experienced reader-chefs. Barbara Jacobs
"About this title" may belong to another edition of this title.
- PublisherSterling Pub Co Inc
- Publication date1995
- ISBN 10 0806908491
- ISBN 13 9780806908496
- BindingPaperback
- Edition number1