| Edition |
First edition. |
| Description |
xiv, 529 pages : illustrations (some color), maps (some color) ; 27 cm |
| Bibliography |
Includes bibliographical references (pages [511]-512) and index. |
| Contents |
Introducing Emilia-Romagna -- The antipasto course -- Ragùs -- Essential sauces and stocks -- Pastas -- The sweet pastas of the Renaissance -- Risotto, soup, and vegetable first courses -- Second courses (seafood, poultry, and meats) -- Vegetable side dishes -- Breads -- Desserts (cakes, tarts and pastries, spoon sweets, and the "keeping cakes" of winter). |
| Subject |
Cooking, Italian -- Northern style.
|
| ISBN |
0688089631 (acid-free paper) : $30.00 FPT |
|
9780688089634 (acid-free paper) |
|
