| Record ID | marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run04.mrc:181714630:3139 |
| Source | marc_openlibraries_sanfranciscopubliclibrary |
| Download Link | /show-records/marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run04.mrc:181714630:3139?format=raw |
LEADER: 03139cam a22005298a 4500
001 701810297
003 OCoLC
005 20151005091646.0
008 110523s2011 caua 001 0 eng
010 $a2011015301
016 7 $a015865178$2Uk
020 $a9781580085892
020 $a158008589X
035 $a701810297
035 $a(OCoLC)701810297
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049 $aSFRA
050 00 $aTX723$b.V484 2011
082 00 $a641.5945$223
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100 1 $aVetri, Marc.
245 10 $aRustic Italian food /$cMarc Vetri with David Joachim ; beverage notes by Jeff Benjamin ; photography by Kelly Campbell ; [foreword by Mario Batali].
250 $a1st ed.
260 $aBerkeley :$bTen Speed Press,$cc2011.
300 $axi, 291 p. :$bcol. ill. ;$c26 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
520 $a"In this follow-up to his acclaimed Il Viaggio di Vetri, renowned chef Marc Vetri celebrates the rustic, handcrafted cuisine of Italian home cooks while advocating a hands-on, back-to-thebasics approach to cooking. Slow-cooked meats, homemade breads, flavorful pastas... these are the comforting foods that people actually want to cook and eat. With 120 recipes, Rustic Italian Food shows home cooks of every skill level how to create the hearty comfort food that Italians have been baking, roasting, and curing in their own kitchens for generations, such as Fig and Chestnut Bread, Spinach and Ricotta Gnocchi, Slow Roasted Lamb Shoulder, and Apple Fritters. Vetri also shares the personal stories and rich history behind these dishes, captivating readers with his culinary talent and his storytelling"--Provided by publisher.
520 $a"The second cookbook from acclaimed Philadelphia chef Marc Vetri, featuring recipes for staples of the hand-crafted Italian Kitchen like bread, pasta, pizza, and salumi"--Provided by publisher.
650 0 $aCooking, Italian.
700 1 $aJoachim, David.
907 $a.b24651023$b12-20-18$c09-29-11
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957 00 $aOCLC reclamation of 2017-18
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