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Giuliano Bugialli's Classic techniques of Italian cooking

Author: Giuliano Bugialli
Publisher: New York : Simon and Schuster, ©1982.
Edition/Format:   Print book : EnglishView all editions and formats
Database:WorldCat
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Genre/Form: Cookbooks
Additional Physical Format: Online version:
Bugialli, Giuliano.
Giuliano Bugialli's Classic techniques of Italian cooking.
New York : Simon and Schuster, ©1982
(OCoLC)987877974
Document Type: Book
All Authors / Contributors: Giuliano Bugialli
ISBN: 0671252186 9780671252182
OCLC Number: 8688981
Notes: Includes index.
Description: 526 pages : illustrations ; 29 cm
Contents: Carving and presentation --
Ingredients, homemade ingredients, and basic preparations --
Equipment for the Italian kitchen --
Chopping, grinding, and passing --
Crespelle, batters, frittate --
Fresh pasta --
Dried pasta --
Risotti and polenta --
Some special methods of cooking --
How to bone and stuff poultry and meats --
Veal --
Mollusks, seafood, and fish --
Galantines --
Pasticci --
Vegetables and legumes --
Yeast dough --
Molds and aspics --
Pastries --
Creams, ice cream, and ices.
Other Titles: Classic techniques of Italian cooking.
Classic techniques of Italian cooking
Responsibility: by Giuliano Bugialli ; photographs by Paolo Tosi.

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