Marcella's Italian Kitchen: A Cookbook. Este artículo no está disponible.
405 valoraciones de Goodreads
Idioma: inglés
Editorial: Knopf, 2024
- Tapa dura
- Usado
Librería: Greenworld Books, arlington, TX, Estados Unidos de AmericaGreenworld Books
Vendedor de 5 estrellas
Vendedor de IberLibro desde 20 de junio de 2025
No disponible
Tapa dura
Condición: Usado - Bueno
EUR 11,96
Descripción del artículo del vendedor
Fast Free Shipping – Very Good condition book with a firm cover and clean pages. Shows normal use and some light wear or limited notes markings. A solid, nice copy to enjoy.
N° de ref. del artículo GWV.0593802098.VG
- Título
- Marcella's Italian Kitchen: A Cookbook
- Autor
- Hazan, Marcella
- Editorial
- Knopf
- Año de publicación
- 2024
- Estado
- very_good
- Encuadernación
- Encuadernación de tapa dura
- Idioma
- inglés
- ISBN 10
- 0593802098
- ISBN 13
- 9780593802090
A personal cookbook from the James Beard Foundation Lifetime Achievement Award-winner and best-selling author that captures every aspect of Italian home cooking—from appetizers to ice cream. • “It’s almost as good as a trip to Italy!” —New York magazine
Including almost 250 recipes, Marcella’s Italian Kitchen brings home cooks the authentic tastes of Italy. Here are Fettuccine with Clams and Zucchini and Veal Scaloppini with Hazelnuts and Balsamic Vinegar, Cauliflower Salad with Red Pepper, Olives, and Anchovies and Amaretti and Custard Cream Semifreddo. Drawing on her experiences growing up in Italy, Hazan has crafted the ultimate guide to Italian food.
Including almost 250 recipes, Marcella’s Italian Kitchen brings home cooks the authentic tastes of Italy. Here are Fettuccine with Clams and Zucchini and Veal Scaloppini with Hazelnuts and Balsamic Vinegar, Cauliflower Salad with Red Pepper, Olives, and Anchovies and Amaretti and Custard Cream Semifreddo. Drawing on her experiences growing up in Italy, Hazan has crafted the ultimate guide to Italian food.
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Acerca del autor
MARCELLA HAZAN was born in Cesenatico, a fishing village on the Adriatic in Emilia-Romagna, Italy’s foremost gastronomic region. After receiving her doctorates from the University of Ferrara in natural sciences and in biology, she lived and traveled throughout Italy. With the publication of The Classic Italian Cook Book and More Classic Italian Cooking (brought together in a single volume, Essentials of Classic Italian Cooking), her reputation as America’s premier teacher of Italian cooking spread throughout the country. Hazan died in 2013.
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