La Vera Cucina

Top chef Carlo Middione's shares his passion for authentic Italian food in La Vera Cucina.

La Vera Cucina

La Vera Cucina

Top chef Carlo Middione's shares his passion for authentic Italian food in La Vera Cucina. You can almost taste the fresh herbs as you browse over 200 heirloom recipes. Learn to combine flavors and aromas to create delicious meals the Italian way

More Books:

La Vera Cucina
Language: en
Pages: 386
Authors: Carlo Middione
Categories: Cooking
Type: BOOK - Published: 2019-06-26 - Publisher: Echo Point Books & Media

Top chef Carlo Middione's shares his passion for authentic Italian food in La Vera Cucina. You can almost taste the fresh herbs as you browse over 200 heirloom recipes. Learn to combine flavors and aromas to create delicious meals the Italian way
La Vera Cucina Italiana
Language: en
Pages: 317
Authors: Donaldo Soviero
Categories: Cooking
Type: BOOK - Published: 1991 - Publisher: Wiley

Explains the fundamentals of Italian cooking and offers more than 200 recipes for classic Italian dishes
A General Catalogue of Books Offered to the Public at the Affixed Prices by Bernard Quaritch ...
Language: en
Pages:
Authors: Bernard Quaritch (Firm)
Categories: Cooking
Type: BOOK - Published: 1885 - Publisher:

Books about A General Catalogue of Books Offered to the Public at the Affixed Prices by Bernard Quaritch ...
Sauces & Shapes: Pasta the Italian Way
Language: en
Pages: 400
Authors: Oretta Zanini De Vita, Maureen B. Fant, Gentl & Hyers
Categories: Cooking
Type: BOOK - Published: 2013-10-14 - Publisher: W. W. Norton & Company

Includes 150 recipes for making authentic Italian sauces, soups and handmade pastas at home, as well as clear instructions for the necessities when stocking an Italian pantry, cooking al dente, stuffing ravioli and selected cheeses. 35,000 first printing.
Encyclopedia of Pasta
Language: en
Pages: 400
Authors: Oretta Zanini De Vita
Categories: Cooking
Type: BOOK - Published: 2009-10-15 - Publisher: Univ of California Press

Spaghetti, gnocchi, tagliatellea, ravioli, vincisgrassi, strascinati—pasta in its myriad forms has been a staple of the Mediterranean diet longer than bread. This beautiful volume is the first book to provide a complete history of pasta in Italy, telling its long story via the extravagant variety of shapes it takes and

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