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Williams-Sonoma Essentials of Italian: Recipes and Techniques for Delicious Italian Meals
 
 
Author
Michele Scicolone. Bill Bettencourt, photos. Chuck Williams, ed.
Publisher Oxmoor House  
Format hardcover
Product Dimensions 10.25 x 9.5 x 1.2 inches
ISBN 9780848731205
Pages/Publication Date 288/2007
Daedalus Item Code 21774
This item is not available.
Description
Beginning with the Italian emphasis on simplicity, freshness, and flavor, this book from the Williams-Sonoma Essentials series details the culinary wealth of Italy with region-by-region descriptions of famed specialties, including the seafood of Venice, the white truffles of the Piedmont, and the pizza of Naples. Among 130 recipes you'll find caprese salad layered with summer tomatoes, creamy mozzarella, and aromatic basil; plump figs with prosciutto and balsamic vinegar; garlicky roasted potatoes; fork-tender osso buco served on saffron risotto; and meaty lasagne alla Bolognese, with sweets like peach crostata and panna cotta with berries.
 
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