The Classic Italian Cookbook

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Overview

Julia della Croce, an award-winning author and cooking teacher, brings together dishes from every corner of Italy, from the warm southern provinces of Calabria and Sicily to Lombardy and Alto Adige in the mountainous north. You'll learn to evoke memories of Tuscany with Minestrone Invernale and to serve polenta with slivers of porcini as they do in the northern woodlands. Easy-to-follow instructions demonstrate exactly how to create the classic dishes of the Italian regions. Eight regional menus offer ideas that ...
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Overview

Julia della Croce, an award-winning author and cooking teacher, brings together dishes from every corner of Italy, from the warm southern provinces of Calabria and Sicily to Lombardy and Alto Adige in the mountainous north. You'll learn to evoke memories of Tuscany with Minestrone Invernale and to serve polenta with slivers of porcini as they do in the northern woodlands. Easy-to-follow instructions demonstrate exactly how to create the classic dishes of the Italian regions. Eight regional menus offer ideas that can be adapted to suit any occasion. A Sardinian menu includes rich, savory polenta and seasonal vegetable dishes, and a menu from Lombardy offers saffron-infused risotto, succulent occo buco, and an irresistible chocolate-chestnut cream. The success of Italian cooking is dependent on using the very best produce, and an inspiring photo album of essential ingredients reveals how to choose the finest foods. Full of delicious recipes and beautifully illustrated throughout, The Classic Italian Cookbook will be your indispensable guidebook through one of the world's favorite cuisines.
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Product Details

  • ISBN-13: 9780789410610
  • Publisher: DK Publishing, Inc.
  • Publication date: 9/1/1996
  • Series: Classic Cookbooks Series
  • Edition number: 1
  • Pages: 176
  • Product dimensions: 7.99 (w) x 11.77 (h) x 0.77 (d)

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  • Anonymous

    Posted October 22, 2005

    Perfect cookbook for the everyday kitchen

    This cookbook has wonderful explainations and pictures of ingredients and finished dishes. I especially like the information about regional differences and ingredient selection. I have made many of the dishes and they have all turned out to be very good. It is not hard to make the dish look like the picture.

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