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Gusto, The Very Best of Italian Food and Cuisine

ITA450
Armando Minuz
Abbeville Publishing Group
2014
368
0789211785
HARD COVER
Food
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This first-ever encyclopedia of Italian cuisine is a massive compendium (the book itself measures 15 by 11 inches!). First published in Italy in 2011 and now translated into English with a foreword by Cesare Casella, the chef and dean of Italian Studies at the International Culinary Center in New York, it describes essential ingredients to 140 Italian dishes, explains how to test their freshness and recommends the best regions to find them. Sections include: pasta, rice, fish, meat, bread (and pizza, of course), cheese, salami, vegetables, fruit and nuts, herbs and condiments, desserts, cookies and pastry, gelato, chocolate and coffee. Illustrated with over 4,000 photographs.

ISBN: 9780789211781
$75.00
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