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Carluccio's complete Italian food /
In this book, Antonio Carluccio distills a lifetime's knowledge of Italian food and cooking into one definitive volume. Each of the 11 chapters discusses a group of ingredients and traditional methods of preparation and production. Also included is an A-Z reference section and a selection of re...
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| Corporate Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
San Diego, CA :
Thunder Bay Press,
2002 printing, ©1997.
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| Subjects: | |
| Online Access: | Laurie Burrows Grad Collection Home Page |
MARC
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| 100 | 1 | |a Carluccio, Antonio. | |
| 245 | 1 | 0 | |a Carluccio's complete Italian food / |c Antonio and Priscilla Carluccio ; photography by André Martin ; illustrations by Fabrice Moireau. |
| 260 | |a San Diego, CA : |b Thunder Bay Press, |c 2002 printing, ©1997. | ||
| 300 | |a 320 pages : |b color illustrations, color map ; |c 28 cm | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a unmediated |b n |2 rdamedia | ||
| 338 | |a volume |b nc |2 rdacarrier | ||
| 590 | |a Presented to the Penn Libraries by Laurie Burrows Grad. | ||
| 520 | |a In this book, Antonio Carluccio distills a lifetime's knowledge of Italian food and cooking into one definitive volume. Each of the 11 chapters discusses a group of ingredients and traditional methods of preparation and production. Also included is an A-Z reference section and a selection of recipes. A detailed appendix describes Italian wines and liqueurs to suit every dish and occasion. | ||
| 590 | 0 | |a HSP Historic Culinary Arts Collection | |
| 541 | 1 | |3 HSP Copy; |c Gift; |a Steve Smith; |d 2022 | |
| 520 | 0 | |a "In this book, Antonio Carluccio distills a lifetime's knowledge of Italian food and cooking into one definitive volume. Each of the 11 chapters discusses a group of ingredients and traditional methods of preparation and production. Also included is an A-Z reference section and a selection of recipes. A detailed appendix describes Italian wines and liqueurs to suit every dish and occasion." -- |c Amazon.com | |
| 520 | 0 | |a "Italian food is about flavor, something that has sadly disappeared from much of our mass-produced food in recent years. It is about ripe fruit picked off the tree and eaten while still warm from the sun, fish straight from the water, meat reared with skill, wine made with genuine local grapes and matured in seasoned wooden barrels, and organic vegetables just dug from fields with the earth still clinging to their roots. This is not a romantic vision, it is how our food should be!" -- |c Back Cover | |
| 541 | 1 | |3 HSP Copy; |c Gift; |a Steve Smith; |d 2022 | |
| 500 | |a Includes index. | ||
| 520 | 0 | |a In this book, Antonio Carluccio distills a lifetime's knowledge of Italian food and cooking into one definitive volume. Each of the 11 chapters discusses a group of ingredients and traditional methods of preparation and production. Also included is an A-Z reference section and a selection of recipes. A detailed appendix describes Italian wines and liqueurs to suit every dish and occasion. | |
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