Italian Cooking at the Academy
Auteur : Hallie D. Herron, Hallie Harron, Janet Fletcher
Date de publication : 1992
Éditeur : California Culinary Academy
Nombre de pages : 127
Résumé du livre
This book offers the glories of traditional Italian food from pizza to pesto to zabaglione--delicious, authentic dishes that don't require exotic or expensive ingredients and seasonings. Includes over 160 tempting recipes, tricks and tips from professional chefs. 85 color photographs. Line drawings.