The Italian cook : the definitive professional guide to Italian ingredients and cooking techniques, including 300 step-by-step recipes
著者
書誌事項
The Italian cook : the definitive professional guide to Italian ingredients and cooking techniques, including 300 step-by-step recipes
Lorenz Books, 2004
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注記
Includes index
内容説明・目次
内容説明
This fabulous book provides essential information on the huge range of Italian foods available to the modern cook and shows how to prepare and use them. It includes an inspirational collection of recipes for risottos and polenta, fish and shellfish dishes, a wide variety of poultry and meat dishes, as well as fresh vegetable dishes, salads and homebaked treats. It features favourites such as Bruschetta, Pizza Alla Margherita, Baked Lasagne, Minestrone Soup, Tiramisu and Zabaglione. This classic compendium is an essential book for every cook.
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