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This is a wonderful book for the beginner to professional. It takes the time to explain the 5 mother sauces and their derivatives. I enjoyed this book because it took me back to many of the dishes from my childhood. My parents immigrated to the United States in the early 20's from both Northern and Southern Italy. I found familiar recipes in this book from both regions. The author was privileged to work under Escoffier. Thanks Luigi, Chef Ray, Montague, New Jersey
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Subjects
Italian Cookery, Italian CookingShowing 1 featured edition. View all 1 editions?
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Book Details
Edition Notes
Text in English, recipe captions and index in English and Italian.
An adaptation and translation of La grande cucina.
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The Physical Object
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Feedback?October 5, 2020 | Edited by MARC Bot | import existing book |
December 15, 2010 | Edited by 71.53.5.148 | Edited without comment. |
December 15, 2010 | Edited by 71.53.5.148 | Edited without comment. |
December 5, 2010 | Edited by Open Library Bot | Added subjects from MARC records. |
December 10, 2009 | Created by WorkBot | add works page |