About this title: Italian-born chef Franco Galli celebrates Italy's traditions as well as its innovations with this cookbook filled with recipes from the kitchens of the award-winning, California-based Il Fornaio. From traditional and specialty breads, focaccia, pizza, and other savory dishes, to a temptingly sweet selection of biscotti, cakes, and tarts; over seventy authentic recipes demonstrate the wonderful diversity and creativity of Italian bakers. Featured are Galli's carefully developed and easy-to-follow recipes for such Il Fornaio favorites as round, dark loaves of pagnotta; slender, crisp ...
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Description: Very Good. 1993-Hardcover-Cover shows minor shelf wear. ---Used-Very Good-Hall Street Books proudly ships from Brooklyn, NY. All orders are processed and shipped within 24 hours, M-F. 100% money back No-Worry guarantee with expedited delivery and delivery confirmation available. read more
Edition: 1st Ed.
Binding: Hardcover
Publisher: Chronicle, San Francisco
Date Published: 1993
ISBN-13:9780811803236ISBN:0811803236
Description: Like New. DJ: Very Good. 1993 Hardcover, 1st ed. Pgs. clean, tight, bright, NO marks. DJ: clean, minor shelfwear, now protected by mylar. Great, gift condition! read more
Binding: Hardcover
Publisher: Chronicle Books
Date Published: 1993-08-01
ISBN-13:9780811803236ISBN:0811803236
Description: New. 1993 First Edition, w/full number line. Hardcover w/l.n. price clipped dust jacket. Twelve pages inserted upside down. From The Civil War Book Shop-As close as your computer; as dependable as old Abe. read more
Edition: First Printing
Binding: Hardcover
Publisher: Chronicle Books
Date Published: 1993
ISBN-13:9780811803236ISBN:0811803236
Description: New in New dust jacket; Tiny nick on dust jacket top of spine (protected from further damage by new Brodart clear polyester cover); otherwise, BRAND NEW! 0811803236. BRAND NEW! Dust jacket is protected by new Brodart clear polyester cover. Ships immediately with free delivery confirmation. Not ex-lib. Not a remainder.; Square 8vo 8" to 9" tall; 192 pages. read more
Binding: Paperback
Publisher: Chronicle Books
Date Published: 2001-11-01
ISBN-13:9780811832977ISBN:081183297X
Description: New. Gift Condition, Priority Shipping recommended for prompt delivery by USPS when offered, Delivery Confirmation on all domestic items where available. read more
Binding: Hardcover
Publisher: Chronicle Books
Date Published: 1993
ISBN-13:9780811803236ISBN:0811803236
Description: Good. Used Condition-GOOD can be a well cared for Book that is in great condition to a Book that may show some signs of wear. GOOD Books sometimes are permanently marked; have some spine or page creases; exibit signs of aging or an ExLibrary copy. ** Sometimes grease pencil or permanent marking on cover. May contain limited notes and or highlighting. 100% Satisfaction guaranteed on all purchases. ** SHIPS FROM USA-Domestic Delivery takes 5-14 days ** read more
Description: Very Good. Previously read with moderate shelf wear. No underlining or margin notes present. We are the Twin Cities' largest independent book store. read more
"I have had this book a long time (mine is the 1993 edition), and since then Il Fornaio has grown from being a single restaurant to an industry leader, with multiple restaurants, books, courses, and other products extolling their expertise in Authentic Italian.
This is a very good book, with a nice range of recipes. There are a few illustrations and pictures, but they are only there as part of the stylistic layout of the book, and don?t really offer much help to the baker.
I have tried a lot of these breads, and I am not really fond of them, mainly because of texture, a very important factor for me. They only uses one biga (starter dough), which works well - the bread is very light, airy, translucent with good bubble formation; but it is really soft to my palate, and not enough of a chew - like I said, texture is important to me. As all the crumb is the same, I don?t really return to these bread recipes (although I must say it makes an excellent focaccia). (Again, for bread I must refer you to ?Flatbreads - a Baker?s Atlas?, my definitive book for all breads).
What stands out in the Il Fornaio Backing Book is pizza, and all the tasty treats in the sweet section - the biscotti, tiramisu, cakes and tarts are delicious, and so I return to this book, over and over, happily using those recipes.
Those alone make this book worth your time, and worth my recommendation."
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