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Chargement... The Flavors of Southern Italypar Erica De Mane
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Inscrivez-vous à LibraryThing pour découvrir si vous aimerez ce livre Actuellement, il n'y a pas de discussions au sujet de ce livre. Spaghetti with roasted beets, escarole, and anchovies, Gigino Style; p.343. Substituted kale for escarole. Drom John liked but could use crunch, maybe toasted pine nuts, Shelmar thought the kale was undercooked and thought the parsley overpowering and hopes never to eat again. aucune critique | ajouter une critique
Praise for Erica De Mane "Erica De Mane is an experienced, generous home cook who understands how both Italians and Americans like to eat, and she deftly manages to bridge the two cultures." -Corby Kummer, The New York Times "De Mane tells you things you need to know. . . . Her philosophy is contagious. The tone is friendly. The result is liberating. The confidence can't help but build." -Ronalie C. Peterson, The Washington Post "I found myself nodding in appreciation of Erica De Mane's willingness to hand over the keys to being a good cook." -Susie Middleton, Fine Cooking magazine Savor the rich flavors of Southern Italy with this exciting collection from experienced cook and food writer Erica De Mane. From classic recipes to new interpretations, from multi-course meals to easy antipasti, here are dishes for cooks of all levels that capture the taste and spirit of one of the world's most beloved cuisines. Aucune description trouvée dans une bibliothèque |
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Google Books — Chargement... GenresClassification décimale de Melvil (CDD)641.5945Technology Home and family management Food And Drink Cooking, cookbooks Cooking characteristic of specific geographic environments, ethnic cooking Europe ItalyClassification de la Bibliothèque du CongrèsÉvaluationMoyenne:
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