by N/A
A comprehensive introduction to all aspects of Italian cooking, from selecting fresh, authentic ingredients to using specific kitchen equipment; Contains more than 100 step-by-step recipes for classic Italian foods such as Iasagne, spaghetti and ravioli, as well as more unusual dishes; Includes useful tips on cooking methods and food presentation; Plus advice on using the herbs and flavourings that characterise Italian food
Format: Paperback
Pages: 256
Publisher: Hamlyn
Published: 15 Jan 2002
ISBN 10: 0600605582
ISBN 13: 9780600605584