Antonio Carluccio is one of Italian foods greatest ambassadors, believing that Italy produces the finest produce and the richest cuisine in the world ...Show synopsisAntonio Carluccio is one of Italian foods greatest ambassadors, believing that Italy produces the finest produce and the richest cuisine in the world. This work distils a lifetime's knowledge and experience into one definitive book. Each chapter focuses on a different food type: fish and shellfish; poultry and game; pasta; fresh and cured meats; vegetables and pulses; rice and grains; fungi; cheese; fruits and nuts; and breads and pastries, and describes methods of cultivation, production and preparation, explaining numerous regional varieties, specialities and traditions. Over 200 classic recipes from every region of Italy are featured, along with an A-Z of Italian oils, herbs, spices, wines and liqueurs.Hide synopsis
Description:Good. Shows some signs of wear, and may have some markings on...Good. Shows some signs of wear, and may have some markings on the inside. Shipped to over one million happy customers. Your purchase benefits world literacy!
Description:Good. Shows some signs of wear, and may have some markings on...Good. Shows some signs of wear, and may have some markings on the inside. Shipped to over one million happy customers. Your purchase benefits world literacy!
Description:Good. Ships from the UK. Former Library book. Shows some signs...Good. Ships from the UK. Former Library book. Shows some signs of wear, and may have some markings on the inside. Your purchase also supports literacy charities.
Description:New. Shipped from UK in 4 to 14 days. Established seller since...New. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
Description:Very Good. Brand new copy, however white dust cover is a little...Very Good. Brand new copy, however white dust cover is a little shop soiled.
Description:As New. 4to-over 9¾"-12" tall. 320pp. Antonio Carluccio is one...As New. 4to-over 9¾"-12" tall. 320pp. Antonio Carluccio is one of Italian foods greatest ambassadors, believing that Italy produces the finest produce and the richest cuisine in the world. This work distils a lifetime's knowledge and experience into one definitive book. Antonio Carluccio is one of Italian foods greatest ambassadors, believing that Italy produces the finest produce and the richest cuisine in the world. This work details a lifetime's knowledge and experience into one definitive book. Each chapter focuses on a different food type: fish and shellfish; poultry and game; pasta; fresh and cured meats; vegetables and pulses; rice and grains; fungi; cheese; fruits and nuts; and breads and pastries, and describes methods of cultivation, production and preparation, explaining numerous regional varieties, specialities and traditions. Over 200 classic recipes from every region of Italy are featured, along with an A-Z of Italian oils, herbs, spices, wines and liqueurs. Fish & shellfish; eggs, poultry & game; fresh & cured meats; vegetables & pulses; pasta; rice & grains; fungi; oils, vinegars, herbs, spices & flavourings; dairy products; fruit & nuts; breads & baking; wines & liqueurs. Book is as new.
Description:As New. 4to-over 9¾"-12" tall. 320pp. Antonio Carluccio is one...As New. 4to-over 9¾"-12" tall. 320pp. Antonio Carluccio is one of Italian foods greatest ambassadors, believing that Italy produces the finest produce and the richest cuisine in the world. This work distils a lifetime's knowledge and experience into one definitive book. Antonio Carluccio is one of Italian foods greatest ambassadors, believing that Italy produces the finest produce and the richest cuisine in the world. This work details a lifetime's knowledge and experience into one definitive book. Each chapter focuses on a different food type: fish and shellfish; poultry and game; pasta; fresh and cured meats; vegetables and pulses; rice and grains; fungi; cheese; fruits and nuts; and breads and pastries, and describes methods of cultivation, production and preparation, explaining numerous regional varieties, specialities and traditions. Over 200 classic recipes from every region of Italy are featured, along with an A-Z of Italian oils, herbs, spices, wines and liqueurs. Fish & shellfish; eggs, poultry & game; fresh & cured meats; vegetables & pulses; pasta; rice & grains; fungi; oils, vinegars, herbs, spices & flavourings; dairy products; fruit & nuts; breads & baking; wines & liqueurs. Book is as new.
