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  • Format: ePub


'If this were the only cookbook you owned, neither you nor those you cooked for would ever get bored.' -Nigella Lawson

Marcella Hazan is widely regarded as one of the greatest Italian cookery writers in the world and The Essentials of Classic Italian Cooking is her masterpiece. Aimed at cooks of every level, be they beginners or accomplished chefs, it is an accessible and comprehensive guide to authentic Italian cuisine and should find a place in the kitchen library of anyone who is passionate about good food.
Featuring hundreds of recipes ranging from soups, pastas and risottos,
…mehr

  • Geräte: eReader
  • mit Kopierschutz
  • eBook Hilfe
  • Größe: 6.52MB
Produktbeschreibung
'If this were the only cookbook you owned, neither you nor those you cooked for would ever get bored.' -Nigella Lawson

Marcella Hazan is widely regarded as one of the greatest Italian cookery writers in the world and The Essentials of Classic Italian Cooking is her masterpiece. Aimed at cooks of every level, be they beginners or accomplished chefs, it is an accessible and comprehensive guide to authentic Italian cuisine and should find a place in the kitchen library of anyone who is passionate about good food.

Featuring hundreds of recipes ranging from soups, pastas and risottos, to delicious meat and vegetable dishes, The Essentials of Classic Italian Cooking is an indispensable addition to any kitchen.


Dieser Download kann aus rechtlichen Gründen nur mit Rechnungsadresse in A, B, BG, CY, CZ, D, DK, EW, E, FIN, F, GB, GR, HR, H, IRL, I, LT, L, LR, M, NL, PL, P, R, S, SLO, SK ausgeliefert werden.

  • Produktdetails
  • Verlag: Pan Macmillan
  • Seitenzahl: 736
  • Altersempfehlung: ab 18 Jahre
  • Erscheinungstermin: 26.01.2012
  • Englisch
  • ISBN-13: 9780752228044
  • Artikelnr.: 39896751
Autorenporträt
Marcella Hazan (1924-2013) was born in the village of Cesenatico in Italy. She earned a doctorate in natural sciences and biology from the University of Ferrara. In 1956 she married Victor Hazan, an Italian-American who subsequently gained fame as a wine writer, and the couple moved to New York City a few months later. She was widely considered by chefs and fellow food writers to be one of the foremost authorities on Italian cuisine.
Inhaltsangabe
*
o Section - i: Preface
o Introduction - ii: Introduction
* Chapter - 1: Fundamentals
* Chapter - 2: Appetisers
* Chapter - 3: Soups
* Chapter - 4: Pasta
* Chapter - 5: Risotto
* Chapter - 6: Gnocchi
* Chapter - 7: Crespelle
* Chapter - 8: Polenta
* Chapter - 9: Frittate
* Chapter - 10: Fish and Shellfish
* Chapter - 11: Chicken, Pigeon, Duck and Rabbit
* Chapter - 12: Veal
* Chapter - 13: Beef
* Chapter - 14: Lamb
* Chapter - 15: Pork
* Chapter - 16: Variety Meats
* Chapter - 17: Vegetables
* Chapter - 18: Salads
* Chapter - 19: Desserts
* Chapter - 20: Focaccia, Pizza, Bread, and Other Special Doughs
* Chapter - 21: At the Table
*
o Index - iii: Index