Italian Cuisine: Basic Cooking TechniquesAuthor: Tony MayThe contents include Bread; Condiments, Fats for Condiments, Vinegars; Herbs and Spices; Antipasti; Sauces; Salame and Salumi; Marinades and Preserved foods; Pizza and Focaccia; Savory Pies, Stormati; Fried Foods; Eggs, Frittate; Vegetables, Salads; Lagumes; Mushrooms, Truffles; Minestre-Minestrone Zuppe; Pasta and Stuffing; Gnocchi; Polente; Riso and Risotti; Fish; Meats; Poultry and Game; Cheese; Desserts.Book DetailsPublisher: Italian Food and Wine InstituteYear Published: 1990Book Number: 0916502Binding: HardcoverDust Jacket: NoPages: 352Book ConditionVery Good. Minimal wear, inscription inside cover.
