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Chargement... SPQR: Modern Italian Food and Winepar Shelley Lindgren
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A cookbook and wine guide celebrating the regional traditions and exciting innovations of modern Italian cooking, from San Francisco's SPQR restaurant. The Roman empire was famous for its network of roads. By following the path of these thoroughfares, SPQRexplores Italy's contemporary local cuisines and artisanal wines. Roads such as the Via Aemilia provide inspiration for chef Matthew Accarrino's Chestnut Pasta with Broccoli di Cicco, Burnt Orange Sauce, and Pork Jowl, while the Via Salaria influences his inventive Fluke Crudo with Sausage-Stuffed Olives. Along each route, Shelly Lindgren reveals the most interesting Italian wines, highlighting overlooked and little-known grapes and producers. Brimming with both discovery and tradition, SPQRdelivers the best of modern Italian food rooted in the regions, flavors, and history of Italy. 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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Here is a sampling: Fried surf clams w/ agrodolce, onion, fennel & cherry pepper salad; Fava bean agnolotti w/ mashed black truffle; Venison loin w/ parsnips & huckleberry vinaigrette; Beer-braised pork cheeks w/ escarole; Fontina & mushroom tortelli w/ black truffle fonduta…..
The layout is wordy and rather boring, especially when it comes to the descriptions of the various areas & wines of Italy. This is not a book I would attempt to cook from nor purchase.
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