| Edition |
First edition |
| Phys Descr |
xiii, 461 pages : illustrations ; 27 cm |
| Note |
Includes index |
| Contents |
Acknowledgments -- Introduction -- Ingredients and Techniques -- Ingredients -- Fruits and Vegetables -- Herbs, Spices, and Seasonings -- Olive Oil, Vinegar, and Condiments -- Cheese -- Pasta -- Rice, Seeds, Grains, and Bread -- Fish and Seafood -- Meat -- Dessert -- Wine, Beer, and Other Drinks -- Techniques -- General Tips -- Tools -- Cooking Methods -- Recipe Techniques -- Recipes -- About Recipes -- Appetizers -- Salads -- Soups -- Sauces -- Vegetables and Sides -- Polenta, Rice, and Pizza -- Pasta -- Fish and Seafood -- Meat -- Dessert -- Italian Culture and Language -- Glossary -- Index |
| Subject |
Cooking, Italian
|
| Alt Author |
Manuali, Tanya Bastianich, author
|
| Alt Title |
Mastering the art of Italian cuisine |
| OCLC # |
904715355 |
| ISBN # |
9780385349468 |
|
0385349467 |
|
9780449016220 |
|
0449016226 |
|
