Italian desserts & pastries / created by Academia Barilla ; text Lorena Carrara, Chef Mario Grazia, Mariagrazia Villa ; recipes Chef Mario Grazia ; photography by Chef Mario Grazia and six others.
Material type:
TextPublisher: Newtown, CT : The Taunton Press, [2013]Copyright date: ©2013Edition: First editionDescription: 238 pages : illustrations ; 23 cmContent type: text | still image Media type: unmediated Carrier type: volumeISBN: 9781627104746; 1627104747Subject(s): Desserts | Cooking, ItalianDDC classification: 641.860945 Summary: DESSERTS. Italian food is some of the most popular in the world and it's easy to understand why. The cuisine is based on high-quality ingredients prepared simply. Yet the cuisine of Italy is as varied as the country's regions, with each region boasting its own specialty. Italian Desserts & Pastries features sweets from every region of Italy, including classic tiramisu from Veneto, zuppa inglese from Emilia-Romagna, cannolis from Sicily, and cakes, pastries, cookies, and puddings from Piedmont, Tuscany, Campania, Sicily, and more. The experts at Academia Barilla have collected more than 100 recipes, some regional classics, some modern interpretations, all authentic and delicious. Recipes are presented with step-by-step instructions and cooking tips to ensure success. Every recipe is accompanied by a beautiful finished dish photograph.
| Item type | Current library | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
| wnor- Book | Northam Northam Adult Nonfiction | 641 .86 CAR (Browse shelf(Opens below)) | Available | 31111058474865 |
Includes index.
DESSERTS. Italian food is some of the most popular in the world and it's easy to understand why. The cuisine is based on high-quality ingredients prepared simply. Yet the cuisine of Italy is as varied as the country's regions, with each region boasting its own specialty. Italian Desserts & Pastries features sweets from every region of Italy, including classic tiramisu from Veneto, zuppa inglese from Emilia-Romagna, cannolis from Sicily, and cakes, pastries, cookies, and puddings from Piedmont, Tuscany, Campania, Sicily, and more. The experts at Academia Barilla have collected more than 100 recipes, some regional classics, some modern interpretations, all authentic and delicious. Recipes are presented with step-by-step instructions and cooking tips to ensure success. Every recipe is accompanied by a beautiful finished dish photograph.
There are no comments on this title.