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by the Apulian pastry chef Nicola Giotti
and modern superstars
The book covers popular standards like Margherita and Carbonara while also featuring unexpected toppings such as mussels and truffles—and even a dessert pizza made with Nutella
as well as recipes from America's top oyster chefs and a guide to the best oyster bars
The best Indian food is cooked (and eaten) at home"
(Italian - Emilia Romagna) Club del Fornello. In Cucina con le Fornelle Paleo by the Apulian pastry chef160 pp. Illus. with color drawings & mounted wine labels. Designed by Giorgio Merli. Pictorial silver wrappers. First Edition. Piacenza: Editrice TEP PC, 1982. In Italian; from the library of Lynne Rosetto Kasper. A simple and lovely book of traditional recipes from Piacenza in Emilia Romagna. The illustrations are charming, and the book is replete with original wine labels from local wineries mounted to various pages throughout and at the end. Very
US$ 415.38
US$ 30.00
US$ 449.50
