Tasting Italy: A Culinary Journey by America's Test Kitchen and Julia della Croce and Eugenia Bone
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Breadsticks (Grissini) (page 52)
from Tasting Italy: A Culinary Journey Tasting Italy by America's Test Kitchen and Julia della Croce and Eugenia Bone
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Risotto with sausage and beans (Paniscia) (page 54)
from Tasting Italy: A Culinary Journey Tasting Italy by America's Test Kitchen and Julia della Croce and Eugenia Bone
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Agnolotti (page 56)
from Tasting Italy: A Culinary Journey Tasting Italy by America's Test Kitchen and Julia della Croce and Eugenia Bone
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Beef braised in Barolo (Brasato al Barolo) (page 58)
from Tasting Italy: A Culinary Journey Tasting Italy by America's Test Kitchen and Julia della Croce and Eugenia Bone
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Chocolate-hazelnut cake (Torta gianduia) (page 61)
from Tasting Italy: A Culinary Journey Tasting Italy by America's Test Kitchen and Julia della Croce and Eugenia Bone
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Rosemary focaccia (Focaccia alla Genovese) (page 66)
from Tasting Italy: A Culinary Journey Tasting Italy by America's Test Kitchen and Julia della Croce and Eugenia Bone
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Chickpea flour pancake (Farinata) (page 68)
from Tasting Italy: A Culinary Journey Tasting Italy by America's Test Kitchen and Julia della Croce and Eugenia Bone
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Whole roasted branzino (Branzino al forno) (page 70)
from Tasting Italy: A Culinary Journey Tasting Italy by America's Test Kitchen and Julia della Croce and Eugenia Bone
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Basil pesto (Pesto alla Genovese) (page 73)
from Tasting Italy: A Culinary Journey Tasting Italy by America's Test Kitchen and Julia della Croce and Eugenia Bone
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Braised veal shanks (Osso buco) (page 84)
from Tasting Italy: A Culinary Journey Tasting Italy by America's Test Kitchen and Julia della Croce and Eugenia Bone
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Saffron risotto (Risotto alla Milanese) (page 85)
from Tasting Italy: A Culinary Journey Tasting Italy by America's Test Kitchen and Julia della Croce and Eugenia Bone
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Panettone (Panettone) (page 88)
from Tasting Italy: A Culinary Journey Tasting Italy by America's Test Kitchen and Julia della Croce and Eugenia Bone
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Bread dumplings (Canederli) (page 96)
from Tasting Italy: A Culinary Journey Tasting Italy by America's Test Kitchen and Julia della Croce and Eugenia Bone
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Mushroom ragù (Misto di funghi) (page 99)
from Tasting Italy: A Culinary Journey Tasting Italy by America's Test Kitchen and Julia della Croce and Eugenia Bone
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Apple strudel (Strudel di mele) (page 100)
from Tasting Italy: A Culinary Journey Tasting Italy by America's Test Kitchen and Julia della Croce and Eugenia Bone
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Notes about this book
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- ISBN 10 1426219741
- ISBN 13 9781426219740
- Published Oct 23 2018
- Format Hardcover
- Page Count 384
- Language English
- Countries United States
- Publisher National Geographic
Publishers Text
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 illuminate 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.
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