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The new regional Italian cuisine cookbook

Autore: Reinhardt Hess; Cornelia Schinharl; Sabine Sälzer
Editore: Hauppauge, NY : Barron's Educational Series, Inc., ©2008.
Edizione/Formato:   book_printbook : EnglishVedi tutte le edizioni e i formati
Banca dati:WorldCat
Sommario:
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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Genere/forma: Cookbooks
Tipo documento: Book
Tutti gli autori / Collaboratori: Reinhardt Hess; Cornelia Schinharl; Sabine Sälzer
ISBN: 9780764160684 0764160680
Numero OCLC: 172979321
Nota sulla lingua: Translated from the German.
Note: Includes indexes.
Descrizione: 320 pages : color illustrations ; 29 cm
Altri titoli: Neue echte italienische Küche.
Responsabilità: authors, Reinhardt Hess, Cornelia Schinharl, and Sabine Sälzer ; food photography, Foodphotography Eising.
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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

da Lmcshane (Utenti WorldCat. Pubblicazioni 2009-04-23) Eccellente Link permanente

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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