Cucina regional cooking italy de italian academy (28 resultados)

Hardback. Condición: Fair. Fifty years ago, a group of Italian scholars gathered to discuss a problem: how to preserve traditional Italian cooking. They formed the Italian Academy of Cuisine to document classic recipes from every region. The academy?s more than seven thousand associates spread out to villages everywhere, interviewing grandmothers and farmers at their stoves, transcribing their recipes?many of which had never been documented before. This is the culmination of that research, an astounding feat?2,000 recipes that represent the patrimony of Italian country cooking. Each recipe is labeled with its region of origin, and it?s not just the ingredients but also the techniques that change with the geography. Sprinkled throughout are historical recipes that provide fascinating views into the folk culture of the past. There are no fancy flourishes here, and no shortcuts; this is true salt-of-the-earth cooking. The book is an excellent everyday source for easily achievable recipes, with such simple dishes as White Bean and Escarole Soup, Polenta with Tomato Sauce, and Chicken with Lemon and Capers. For ease of use there are four different indexes. La Cucina is an essential reference for every cook?s library.…

Hardback. Condición: Good. Fifty years ago, a group of Italian scholars gathered to discuss a problem: how to preserve traditional Italian cooking. They formed the Italian Academy of Cuisine to document classic recipes from every region. The academy?s more than seven thousand associates spread out to villages everywhere, interviewing grandmothers and farmers at their stoves, transcribing their recipes?many of which had never been documented before. This is the culmination of that research, an astounding feat?2,000 recipes that represent the patrimony of Italian country cooking. Each recipe is labeled with its region of origin, and it?s not just the ingredients but also the techniques that change with the geography. Sprinkled throughout are historical recipes that provide fascinating views into the folk culture of the past. There are no fancy flourishes here, and no shortcuts; this is true salt-of-the-earth cooking. The book is an excellent everyday source for easily achievable recipes, with such simple dishes as White Bean and Escarole Soup, Polenta with Tomato Sauce, and Chicken with Lemon and Capers. For ease of use there are four different indexes. La Cucina is an essential reference for every cook?s library.…

Hardback. Condición: Very Good. Fifty years ago, a group of Italian scholars gathered to discuss a problem: how to preserve traditional Italian cooking. They formed the Italian Academy of Cuisine to document classic recipes from every region. The academy?s more than seven thousand associates spread out to villages everywhere, interviewing grandmothers and farmers at their stoves, transcribing their recipes?many of which had never been documented before. This is the culmination of that research, an astounding feat?2,000 recipes that represent the patrimony of Italian country cooking. Each recipe is labeled with its region of origin, and it?s not just the ingredients but also the techniques that change with the geography. Sprinkled throughout are historical recipes that provide fascinating views into the folk culture of the past. There are no fancy flourishes here, and no shortcuts; this is true salt-of-the-earth cooking. The book is an excellent everyday source for easily achievable recipes, with such simple dishes as White Bean and Escarole Soup, Polenta with Tomato Sauce, and Chicken with Lemon and Capers. For ease of use there are four different indexes. La Cucina is an essential reference for every cook?s library.…

Hardcover. Condición: Very Good. Illustrated. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.

hardcover. Condición: Very Good. Complete and clean. All pages present and readable, binding intact. Highlighting or writing is absent or limited to a handful of pages. No water damage. Cover and spine may show light shelf wear, edge bumping, or minor creasing. May have a remainder mark, stickers or sticker residue, or a previous owner's name. Access codes, CDs, DVDs, and other bundled supplements may not be included and should be assumed used or missing unless the listing explicitly states otherwise.…

Hardback. Condición: Fair. Fifty years ago, a group of Italian scholars gathered to discuss a problem: how to preserve traditional Italian cooking. They formed the Italian Academy of Cuisine to document classic recipes from every region. The academy?s more than seven thousand associates spread out to villages everywhere, interviewing grandmothers and farmers at their stoves, transcribing their recipes?many of which had never been documented before. This is the culmination of that research, an astounding feat?2,000 recipes that represent the patrimony of Italian country cooking. Each recipe is labeled with its region of origin, and it?s not just the ingredients but also the techniques that change with the geography. Sprinkled throughout are historical recipes that provide fascinating views into the folk culture of the past. There are no fancy flourishes here, and no shortcuts; this is true salt-of-the-earth cooking. The book is an excellent everyday source for easily achievable recipes, with such simple dishes as White Bean and Escarole Soup, Polenta with Tomato Sauce, and Chicken with Lemon and Capers. For ease of use there are four different indexes. La Cucina is an essential reference for every cook?s library.…

Hardback. Condición: Good. Fifty years ago, a group of Italian scholars gathered to discuss a problem: how to preserve traditional Italian cooking. They formed the Italian Academy of Cuisine to document classic recipes from every region. The academy?s more than seven thousand associates spread out to villages everywhere, interviewing grandmothers and farmers at their stoves, transcribing their recipes?many of which had never been documented before. This is the culmination of that research, an astounding feat?2,000 recipes that represent the patrimony of Italian country cooking. Each recipe is labeled with its region of origin, and it?s not just the ingredients but also the techniques that change with the geography. Sprinkled throughout are historical recipes that provide fascinating views into the folk culture of the past. There are no fancy flourishes here, and no shortcuts; this is true salt-of-the-earth cooking. The book is an excellent everyday source for easily achievable recipes, with such simple dishes as White Bean and Escarole Soup, Polenta with Tomato Sauce, and Chicken with Lemon and Capers. For ease of use there are four different indexes. La Cucina is an essential reference for every cook?s library.…

Hardback. Condición: Very Good. Fifty years ago, a group of Italian scholars gathered to discuss a problem: how to preserve traditional Italian cooking. They formed the Italian Academy of Cuisine to document classic recipes from every region. The academy?s more than seven thousand associates spread out to villages everywhere, interviewing grandmothers and farmers at their stoves, transcribing their recipes?many of which had never been documented before. This is the culmination of that research, an astounding feat?2,000 recipes that represent the patrimony of Italian country cooking. Each recipe is labeled with its region of origin, and it?s not just the ingredients but also the techniques that change with the geography. Sprinkled throughout are historical recipes that provide fascinating views into the folk culture of the past. There are no fancy flourishes here, and no shortcuts; this is true salt-of-the-earth cooking. The book is an excellent everyday source for easily achievable recipes, with such simple dishes as White Bean and Escarole Soup, Polenta with Tomato Sauce, and Chicken with Lemon and Capers. For ease of use there are four different indexes. La Cucina is an essential reference for every cook?s library.…

Condición: Good. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Condición: Good. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Condición: Very Good. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Hardcover. Condición: Near Fine. Estado de la sobrecubierta: Very Good. 5th Printing. Hardcover. Book Condition: Near Fine. Jacket Condition: Very Good. Rizzoli, New York, NY 2012. 5th Printing. 928 pages. Nice Firm Clean copy ! Size: L 4to. The essential source with 2000 authentic recipes. Cookbooks::Italian Cookbooks::General 5904L. …

Condición: New. Brand New! Not Overstocks or Low Quality Book Club Editions! Direct From the Publisher! We're not a giant, faceless warehouse organization! We're a small town bookstore that loves books and loves it's customers! Buy from Lakeside Books.

Condición: New.

Hardback or Cased Book. Condición: New. La Cucina: The Regional Cooking of Italy. Book.

Hardcover. Condición: NEW CONDITION. Estado de la sobrecubierta: NEW DUST JACKET. // NO REMAINDER MARK// NO PREVIOUS OWNER MARKS OF ANY KIND (no names or inscriptions, no bookplate, no underlining, etc) // NOT PRICE CLIPPED// NEW MYLAR COVER// the publisher's price is on the back of the jacket ($50.00).…

Hardcover. Condición: Near Fine. Estado de la sobrecubierta: Near Fine. 1st Edition. No additional standard domestic postage for this heavy book. Near Fine in Near Fine dust jacket, clean and unmarked, unread. The Italian Academy of Cuisine was formed in 1953 to preserve traditional Italian cooking. In furtherance of this effort they produced this book. Every recipe (there are 2,000) is identified with its region or sometimes town. Two indexes, one by region and another by the main ingredient. It covers everything from antipasto to dessert. Every effort is made to ship all books and other items within 24 hours. Clean recycled packing material will be used when possible. The Book Shed has a been a member of the Vermont Antiquarian Bookseller's Association since 1997. An online bookseller with a bookshop sensibility. …

Hardcover. Condición: New.

Hardback. Condición: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Condición: New. 2009. Hardcover. Fifty years ago, a group called The Italian Academy of Cuisine set out to preserve traditional Italian cooking. This is the culmination of their research--2,000 recipes and historical facts that provide fascinating views into the folk culture of the past. Num Pages: 948 pages, 10 BLACK AND WHITE ILLUSTRATIONS. BIC Classification: 1DST; WBN. Category: (G) General (US: Trade). Dimension: 260 x 183 x 72. Weight in Grams: 2894. . . . . . …

Hardcover. Condición: New. Special order direct from the distributor.

Condición: New. 2009. Hardcover. Fifty years ago, a group called The Italian Academy of Cuisine set out to preserve traditional Italian cooking. This is the culmination of their research--2,000 recipes and historical facts that provide fascinating views into the folk culture of the past. Num Pages: 948 pages, 10 BLACK AND WHITE ILLUSTRATIONS. BIC Classification: 1DST; WBN. Category: (G) General (US: Trade). Dimension: 260 x 183 x 72. Weight in Grams: 2894. . . . . . Books ship from the US and Ireland. …

Hardcover. Condición: new. New Copy. Customer Service Guaranteed.

Condición: New. In English.

Condición: New. Fifty years ago, a group of Italian scholars gathered to discuss a problem: how to preserve traditional Italian cooking. They formed the Italian Academy of Cuisine to document classic recipes from every region. The academyâs more than seven thousand associates spread out to villages everywhere, interviewing grandmothers and farmers at their stoves, transcribing their recipesâ"many of which had never been documented before. This is the culmination of that research, an astounding featâ"2,000 recipes that represent the patrimony of Italian country cooking. Each recipe is labeled with its region of origin, and itâs not just the ingredients but also the techniques that change with the geography. Sprinkled throughout are historical recipes that provide fascinating views into the folk culture of the past. There are no fancy flourishes here, and no shortcuts; this is true salt-of-the-earth cooking. The book is an excellent everyday source for easily achievable recipes, with such simple dishes as White Bean and Escarole Soup, Polenta with Tomato Sauce, and Chicken with Lemon and Capers. For ease of use there are four different indexes. La Cucina is an essential reference for every cookâs library.…

Buch. Condición: Neu. Neuware - Fifty years ago, a group of Italian scholars gathered to discuss a problem: how to preserve traditional Italian cooking. They formed the Italian Academy of Cuisine to document classic recipes from every region. The academy s more than seven thousand associates spread out to villages everywhere, interviewing grandmothers and farmers at their stoves, transcribing their recipes many of which had never been documented before. This is the culmination of that research, an astounding feat 2,000 recipes that represent the patrimony of Italian country cooking. Each recipe is labeled with its region of origin, and it s not just the ingredients but also the techniques that change with the geography. Sprinkled throughout are historical recipes that provide fascinating views into the folk culture of the past. There are no fancy flourishes here, and no shortcuts; this is true salt-of-the-earth cooking. The book is an excellent everyday source for easily achievable recipes, with such simple dishes as White Bean and Escarole Soup, Polenta with Tomato Sauce, and Chicken with Lemon and Capers. For ease of use there are four different indexes. La Cucina is an essential reference for every cook s library.…

Buch. Condición: Neu. La Cucina | The Regional Cooking of Italy | The Italian Academy Of Cuisine | Buch | Einband - fest (Hardcover) | Englisch | 2009 | Rizzoli International Publications | EAN 9780847831470 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu. …

Condición: New. Estado de la sobrecubierta: New. Enviamos a todo el mundo. 100% garant'a. Libro nuevo.