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The new regional Italian cuisine cookbook

Author: Reinhardt Hess; Cornelia Schinharl; Sabine Sälzer
Publisher: Hauppauge, NY : Barron's Educational Series, Inc., ©2008.
Edition/Format:   Print book : EnglishView all editions and formats
Database:WorldCat
Summary:
Both a beautifully illustrated, recipe-filled cookbook and an armchair guide to Italy's distinct culinary regions, this photo-filled volume describing the regions' people, foods, and wines contains 220 recipes.
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based on 1 rating(s) 1 with a review

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Details

Genre/Form: Cookbooks
Document Type: Book
All Authors / Contributors: Reinhardt Hess; Cornelia Schinharl; Sabine Sälzer
ISBN: 9780764160684 0764160680
OCLC Number: 172979321
Language Note: Translated from the German.
Notes: Includes indexes.
Description: 320 pages : color illustrations ; 29 cm
Contents: Liguria and Coastal Tuscany --
The Po Basin --
The Alpine region --
Tuscany, Umbria, and Marche --
Lazio, Campania, and Sardinia --
Abruzzi, Molise, and Apulia --
Basilicata and Calabria --
Sicily.
Other Titles: Neue echte italienische Küche.
Responsibility: authors, Reinhardt Hess, Cornelia Schinharl, and Sabine Sälzer ; food photography, Foodphotography Eising.
More information:

Abstract:

Both a beautifully illustrated, recipe-filled cookbook and an armchair guide to Italy's distinct culinary regions, this photo-filled volume describing the regions' people, foods, and wines contains 220 recipes.

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Bravo! The New Regional Italian Cuisine Cookbook

by Lmcshane (WorldCat user published 2009-04-23) Excellent Permalink

The book starts with a simple declaration "Italy makes us happy."  I couldn't agree more.  This book makes me happy.  The photos, the recipes, the regional descriptions and well-organized presentation allows me to travel to Italy, over and over, and be happy, again and again. 

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