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Tuscany, Favourite recipes
Traditional Cooking
Paramètres
- 96pages
- 4 heures de lecture
En savoir plus sur le livre
Panzanella, bruschetta, and cecina to start. Pappa al pomodoro, ribollita soup, and pappardelle pasta in boar ragout as first courses, followed by mains like sliced Chiana beef tagliata, cacciucco alla livornese chowder, and salt cod. And closing on a sweet note: cantucci cookies, ricciarelli, zuccotto, and panforte pastries. The thirty traditional recipes in this volume tell the story of Tuscan cuisine, with its strong, confident flavours that come not only from the gentle hills but also from the mountains and the Tyrrhenian Sea.
Achat du livre
Tuscany, Favourite recipes, Franco Palandra, Laura Giusti, Paola Baccetti
- Langue
- Année de publication
- 2018
- Reliure
- (rigide),
- État du livre
- Bon
- Prix
- 7,39 €
Modes de paiement
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- Titre
- Tuscany, Favourite recipes
- Sous-titre
- Traditional Cooking
- Langue
- Anglais
- Auteurs
- Franco Palandra, Laura Giusti, Paola Baccetti
- Éditeur
- SIME BOOKS
- Publié
- 2018
- Format
- rigide
- Pages
- 96
- ISBN10
- 8895218930
- ISBN13
- 9788895218939
- Séries
- Mots clés
- Voyage, Livres de cuisine, Nourriture, Europe, Europe du Sud, Italie, Alimentation et boissons, Toscane
- Description
- Panzanella, bruschetta, and cecina to start. Pappa al pomodoro, ribollita soup, and pappardelle pasta in boar ragout as first courses, followed by mains like sliced Chiana beef tagliata, cacciucco alla livornese chowder, and salt cod. And closing on a sweet note: cantucci cookies, ricciarelli, zuccotto, and panforte pastries. The thirty traditional recipes in this volume tell the story of Tuscan cuisine, with its strong, confident flavours that come not only from the gentle hills but also from the mountains and the Tyrrhenian Sea.