Food & Drink Carol Field The Italian Baker

ISBN 13: 9780061812668

The Italian Baker

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9780061812668: The Italian Baker

Book by Field Carol

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1.

Field, Carol
Editorial: Harper & Row
ISBN 10: 0061812668 ISBN 13: 9780061812668
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Descripción Harper & Row. Hardcover. Estado de conservación: New. 0061812668 Ships promptly from Texas. Nº de ref. de la librería HGT7462.1GAGG052617H0862

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Carol Field
ISBN 10: 0061812668 ISBN 13: 9780061812668
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Descripción Estado de conservación: New. Depending on your location, this item may ship from the US or UK. Nº de ref. de la librería 97800618126680000000

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Field, Carol
Editorial: Harper Collins Publishers
ISBN 10: 0061812668 ISBN 13: 9780061812668
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INDOO
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Descripción Harper Collins Publishers. Estado de conservación: New. Brand New. Nº de ref. de la librería 0061812668

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4.

Field, Carol
Editorial: Harpercollins (1991)
ISBN 10: 0061812668 ISBN 13: 9780061812668
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Paperbackshop-US
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Descripción Harpercollins, 1991. HRD. Estado de conservación: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. de la librería VC-9780061812668

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5.

Field, Carol
Editorial: Harper & Row
ISBN 10: 0061812668 ISBN 13: 9780061812668
Nuevos Tapa dura Cantidad: > 20
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Mediaoutlet12345
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Descripción Harper & Row. Hardcover. Estado de conservación: New. 0061812668 *BRAND NEW* Ships Same Day or Next!. Nº de ref. de la librería SWATI2132267320

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6.

Carol Field
Editorial: HarperCollins Publishers Inc, United States (1991)
ISBN 10: 0061812668 ISBN 13: 9780061812668
Nuevos Tapa dura Cantidad: 10
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Book Depository hard to find
(London, Reino Unido)
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Descripción HarperCollins Publishers Inc, United States, 1991. Hardback. Estado de conservación: New. Reissue. 229 x 201 mm. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. Bread in Italy is rough country loaves with thick chewy crusts and flat disks of focaccia seasoned with the wild herbs of the fields. It is celebratory sweet holiday breads dense with fat raisins, toasted nuts and candied fruit peels. It is new wave wave breads, recently invented by artisan bakers and studded with roasted peppers, sun. dried tomatoes and salty olive paste. It is imaginative multi-grain breads and rolls with tastes and shapes that vary dramatically from region to region. Recipes for the breads of all these regions, for the comforting rustic soups and salads and appetizers based on them, for breadsticks and rolls, pizza and focaccia, for holiday specialties, for pastries, cookies, cornetti and nut tortes, fruit tarts, cheesecakes and spice cakes and other confections-all are offered in this landmark volume which presents, for the first time in English or Italian, the diverse baking traditions of Italy. Knowing these regional specialties and the stories behind them is like taking a trip through the Italian countryside. Putting the recipes on paper as Carol Field has done is like preserving the villages in the Italian hillsides with their churches and frescoes, for they are part of a tradition that has never before been recorded. In preparing for this book, Carol Field spent two years working with the bakers of Italy, traversing the country again and again from Lugano and Como in the north to Lecce and Palermo in the south, tasting and testing, then going back to the States to rework the recipes in an American kitchen with American ingredients. The result is recipes that are impeccably written for utmost ease and flexibility. Some are simple and earthy, some elegant and refined, but all will be a revelation to Americans who have previously known Italian breads and desserts only from the limited and stereotyped range available until now. Each recipe offers instructions for making doughs by hand, by electric mixer, and by food processor. Illustrations provide clear step-by-step how-to, and chapters on ingredients, equipment and technique reveal all the whys and wherefores. Nº de ref. de la librería BTE9780061812668

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7.

Carol Field
Editorial: Harper & Row (1995)
ISBN 10: 0061812668 ISBN 13: 9780061812668
Nuevos Tapa dura Cantidad: 1
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Irish Booksellers
(Rumford, ME, Estados Unidos de America)
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Descripción Harper & Row, 1995. Hardcover. Estado de conservación: New. book. Nº de ref. de la librería 0061812668

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8.

Carol Field
ISBN 10: 0061812668 ISBN 13: 9780061812668
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AMAZINGBOOKDEALS
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Descripción Hardcover. Estado de conservación: BRAND NEW. BRAND NEW. Fast Shipping. Prompt Customer Service. Satisfaction guaranteed. Nº de ref. de la librería 0061812668BNA

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9.

Carol Field
Editorial: HarperCollins Publishers Inc, United States (1991)
ISBN 10: 0061812668 ISBN 13: 9780061812668
Nuevos Tapa dura Cantidad: 1
Librería
The Book Depository
(London, Reino Unido)
Valoración
[?]

Descripción HarperCollins Publishers Inc, United States, 1991. Hardback. Estado de conservación: New. Reissue. 229 x 201 mm. Language: English . Brand New Book. Bread in Italy is rough country loaves with thick chewy crusts and flat disks of focaccia seasoned with the wild herbs of the fields. It is celebratory sweet holiday breads dense with fat raisins, toasted nuts and candied fruit peels. It is new wave wave breads, recently invented by artisan bakers and studded with roasted peppers, sun. dried tomatoes and salty olive paste. It is imaginative multi-grain breads and rolls with tastes and shapes that vary dramatically from region to region. Recipes for the breads of all these regions, for the comforting rustic soups and salads and appetizers based on them, for breadsticks and rolls, pizza and focaccia, for holiday specialties, for pastries, cookies, cornetti and nut tortes, fruit tarts, cheesecakes and spice cakes and other confections-all are offered in this landmark volume which presents, for the first time in English or Italian, the diverse baking traditions of Italy. Knowing these regional specialties and the stories behind them is like taking a trip through the Italian countryside. Putting the recipes on paper as Carol Field has done is like preserving the villages in the Italian hillsides with their churches and frescoes, for they are part of a tradition that has never before been recorded. In preparing for this book, Carol Field spent two years working with the bakers of Italy, traversing the country again and again from Lugano and Como in the north to Lecce and Palermo in the south, tasting and testing, then going back to the States to rework the recipes in an American kitchen with American ingredients. The result is recipes that are impeccably written for utmost ease and flexibility. Some are simple and earthy, some elegant and refined, but all will be a revelation to Americans who have previously known Italian breads and desserts only from the limited and stereotyped range available until now. Each recipe offers instructions for making doughs by hand, by electric mixer, and by food processor. Illustrations provide clear step-by-step how-to, and chapters on ingredients, equipment and technique reveal all the whys and wherefores. Nº de ref. de la librería BRD9780061812668

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10.

Carol Field
Editorial: HarperCollins Publishers Inc, United States (1991)
ISBN 10: 0061812668 ISBN 13: 9780061812668
Nuevos Tapa dura Cantidad: 1
Librería
The Book Depository US
(London, Reino Unido)
Valoración
[?]

Descripción HarperCollins Publishers Inc, United States, 1991. Hardback. Estado de conservación: New. Reissue. 229 x 201 mm. Language: English . Brand New Book. Bread in Italy is rough country loaves with thick chewy crusts and flat disks of focaccia seasoned with the wild herbs of the fields. It is celebratory sweet holiday breads dense with fat raisins, toasted nuts and candied fruit peels. It is new wave wave breads, recently invented by artisan bakers and studded with roasted peppers, sun. dried tomatoes and salty olive paste. It is imaginative multi-grain breads and rolls with tastes and shapes that vary dramatically from region to region. Recipes for the breads of all these regions, for the comforting rustic soups and salads and appetizers based on them, for breadsticks and rolls, pizza and focaccia, for holiday specialties, for pastries, cookies, cornetti and nut tortes, fruit tarts, cheesecakes and spice cakes and other confections-all are offered in this landmark volume which presents, for the first time in English or Italian, the diverse baking traditions of Italy. Knowing these regional specialties and the stories behind them is like taking a trip through the Italian countryside. Putting the recipes on paper as Carol Field has done is like preserving the villages in the Italian hillsides with their churches and frescoes, for they are part of a tradition that has never before been recorded. In preparing for this book, Carol Field spent two years working with the bakers of Italy, traversing the country again and again from Lugano and Como in the north to Lecce and Palermo in the south, tasting and testing, then going back to the States to rework the recipes in an American kitchen with American ingredients. The result is recipes that are impeccably written for utmost ease and flexibility. Some are simple and earthy, some elegant and refined, but all will be a revelation to Americans who have previously known Italian breads and desserts only from the limited and stereotyped range available until now. Each recipe offers instructions for making doughs by hand, by electric mixer, and by food processor. Illustrations provide clear step-by-step how-to, and chapters on ingredients, equipment and technique reveal all the whys and wherefores. Nº de ref. de la librería BRD9780061812668

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