Classical and Contemporary Italian Cooking for Professionals

by

Write The First Customer Review
Classical and Contemporary Italian Cooking for Professionals - Ellmer, Bruno

Contents: Basic Ingredients; Appetizers; Soups; Eggs; Pasta; Poultry; Salads, and more. This is a comprehensive guide with hundreds of detailed recipes for both the beginner and the experienced chef. Glossary and Index. 72 color illustrations.

Classical and Contemporary Italian Cooking for Professionals 1990, Van Nostrand Reinhold Company

ISBN-13: 9780442206420

Hardcover

Select
Classical and Contemporary Italian Cooking for Professionals 1989, Houghton Mifflin

ISBN-13: 9780471288619

Hardcover

Select