| Record ID | marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run06.mrc:211979837:3555 |
| Source | marc_openlibraries_sanfranciscopubliclibrary |
| Download Link | /show-records/marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run06.mrc:211979837:3555?format=raw |
LEADER: 03555cam a2200529 i 4500
001 on1021084413
003 OCoLC
005 20181126080024.0
008 180201s2018 dcua b 001 0 eng
010 $a 2018003169
019 $a1057020013$a1061609049
020 $a9781426219740 (trade hardcover)
020 $a1426219741 (trade hardcover)
035 $a(OCoLC)1021084413$z(OCoLC)1057020013$z(OCoLC)1061609049
037 $aBRO-copy20181126-060
040 $aDLC$beng$erda$cDLC$dBDX$dOCLCF$dOCLCO$dTOH$dPX0$dIGA$dJAS$dQQ3$dCKE$dSFR
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050 00 $aTX723$b.T38 2018
082 00 $a641.5945$223
092 $a641.5945$bT186
245 00 $aTasting Italy :$ba culinary journey /$cforeword by Jack Bishop ; essays by Eugenia Bone and Julia della Croce ; recipes by American's Test Kitchen.
264 1 $aWashington, D.C. :$bNational Geographic,$c[2018]
300 $a382 pages :$bcolor illustrations ;$c29 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
504 $aIncludes bibliographical references (pages 372-373) and index.
520 $a"The experts at America's Test Kitchen and National Geographic bring Italy's magnificent cuisine, culture, and landscapes--and 100 authentic regional recipes--right to your kitchen. Featuring 100 innovative, kitchen-tested recipes, 300 gorgeous color photographs, and 30 maps, this illustrated guide takes you on a captivating journey through the rich history of Italian cuisine, region by region. Rich excerpts feature the origins of celebrated cheeses, the nuances of different wine growing regions, the best farmer's markets in Venice, and more. Intriguing prose illuminates key ingredients, from olive oil and how it's made to the various pasta shapes of Northern Italy. In every region, the food experts at America's Test Kitchen bring it all home, with foolproof recipes for standout dishes as well as hidden gems: Piedmontese braised beef in lustrous red wine sauce, crispy-custardy chickpea flour farinata pancakes from Genoa (achieved without the specialty pan and wood-burning oven), and hand-formed rustic malloreddus pasta of Sardinia that is a breeze to make."--provided by publisher.
650 0 $aCooking, Italian.
655 0 $aCookbooks.
700 1 $aBishop, Jack,$d1963-$ewriter of forward.
700 1 $aBone, Eugenia,$ewriter of added text.
700 1 $aDella Croce, Julia,$ewriter of added text.
710 2 $aAmerica's Test Kitchen (Firm),$eauthor.
710 2 $aNational Geographic Society (U.S.),$epublisher.
710 2 $aAmerica's Test Kitchen (Firm)
907 $a.b36324693$b12-24-18$c10-24-18
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