Polenta Shortcake with Raisins, Dried Figs, and Pine Nuts.Chestnuts Boiled in Red Wine, Romagna Style.Tortelli Stuffed with Parsley and Ricotta.In these pages, home cooks will discover: In this, her magnum opus, she gives us a manual for cooks of every level of expertise-from beginners to accomplished professionals. Marcella Hazan introduced Americans to a whole new world of Italian food. “If this were the only cookbook you owned, neither you nor those you cooked for would ever get bored.” -Nigella Lawson A timeless collection of classic Italian recipes-from Basil Bruschetta to the only tomato sauce you’ll ever need (the secret ingredient: butter)-beautifully illustrated and featuring new forewords by Lidia Bastianich and Victor Hazan A beautiful new edition of one of the most beloved cookbooks of all time, from “the Queen of Italian Cooking” ( Chicago Tribune).
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