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Whatever happened to Sunday dinner? : a year of Italian menus, with more than 250 recipes, that celebrate family

Autor: Lisa Caponigri
Editorial: New York : Sterling Epicure, 2012.
Edición/Formato:   Libro : Inglés (eng)Ver todas las ediciones y todos los formatos
Base de datos:WorldCat
Resumen:
"Whatever Happened to Sunday Dinner? came from author Lisa Caponigri's belief that the family who eats together stays together. The book is filled with 52 menus--one menu for each Sunday of the year--that are meant to be cooked together as a family and then enjoyed together. All the classics--lasagne, polenta, stuffed peppersveal piccata, Pasta all'Amatriciana, risotto all Milanese, crostini of all sorts--fill the  Leer más
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Género/Forma: Cookbooks
Tipo de documento: Libro/Texto
Todos autores / colaboradores: Lisa Caponigri
ISBN: 9781402784828 1402784821
Número OCLC: 749857049
Descripción: 322 p. : col. ill. ; 24 cm.
Responsabilidad: Lisa Caponigri ; food photography by Guy Ambrosino.

Resumen:

A collection of 52 Italian recipes including classics like crostini, lasagne, polenta, stuffed peppers, veal piccata, risotto alla Milanese and ricotta pie. It also includes Woodman's pasta and  Leer más

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Datos enlazados


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schema:description""Whatever Happened to Sunday Dinner? came from author Lisa Caponigri's belief that the family who eats together stays together. The book is filled with 52 menus--one menu for each Sunday of the year--that are meant to be cooked together as a family and then enjoyed together. All the classics--lasagne, polenta, stuffed peppersveal piccata, Pasta all'Amatriciana, risotto all Milanese, crostini of all sorts--fill the pages, but there are many surprises like, chicken in panna, Woodman's pasta, Italian French Fries, not to mention all the personal family treasures, like Margarita's Casateddi, Grandma Franco's Fedora, Nana's Strufoli, Grandma Caponigri's Ragu Sauce...that make it unbeatable. Lisa originally self-published these recipes. Now, we've completely re-edited them, making them user friendly for both the professional and nonprofessional cook alike. More than 100 new color photographs come from Guy Ambrosino. The food was styled by former Gourmet magazine editor Kate Winslow"--"@en
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