Food & Wine Magazine, September 2016: The Travel Issue

  • Pizza with prosciutto and sheep-milk cheese
    • Categories: Pizza & calzones; Main course; Italian
    • Ingredients: active dry yeast; Italian 00 flour; canned tomatoes; sheep cheese; prosciutto
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  • Tomato, haricots verts and potato salad

    • anniemac on September 18, 2016

      Doubled and made for a large group. Very tasty, but definitely look for haricots verts. I couldn't find them and used regular green beans, which just were a little too big/tough.

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  • Published Sep 01 2016
  • Format Magazine
  • Page Count 132
  • Language English
  • Countries United States
  • Publisher American Express Publishing

Publishers Text

Food & Wine Magazine has always gone way beyond mere eating and drinking. We're on a mission to find the most exciting places, new experiences, emerging trends and sensations. Because we know that our readers are always hungry for more than just a great meal. From travel and entertaining to luxury and design, we bring an energetic and stylish take on living well covering the many areas of our readers' lives that intersect with their love of food and wine. Food & Wine's insider intelligence can be found in every issue, on foodandwine.com, in our books, on the iPad and at such events as our famous FOOD & WINE Classic in Aspen. No matter what the medium, FOOD & WINE brings the best to wine and food lovers everywhere.