The Italian Cooking Encyclopedia: The Definitive Professional Guide to Italian Ingedients and Cooking Techniques, Including 300 Step-by-Step Recipes by Carla Capalbo and Kate Whiteman and Jeni Wright and Angela Boggiano

  • Preparing fresh pasta (page 13)

    from The Italian Cooking Encyclopedia: The Definitive Professional Guide to Italian Ingedients and Cooking Techniques, Including 300 Step-by-Step Recipes The Italian Cooking Encyclopedia by Carla Capalbo and Kate Whiteman and Jeni Wright and Angela Boggiano

    • Categories: Pasta, doughs & sauces; Italian; Vegetarian
    • Ingredients: eggs; Italian 00 flour
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  • ISBN 10 1901289087
  • ISBN 13 9781901289084
  • Linked ISBNs
  • Published Jan 03 2000
  • Format Hardcover
  • Page Count 512
  • Language English
  • Countries United Kingdom
  • Publisher Anness Publishing
  • Imprint Hermes House

Publishers Text

From the back cover:

  • Features a full-color visual guide to Italian ingredients, packed with information about its history and uses, and essential preparation and cooking techniques
  • Includes step-by-step instructions on how to make your own homemade pasta
  • Over 300 authentic, tested recipes, both regional classics and contemporary creations, each photographed in full color, with illustrated step-by-step instructions
  • Features classic dishes, such as bruschetta, pizza alla margherita, baked lasagne, fritto misto and minestrone soup
  • Authentic recipes for risottos and polenta; fabulous fish and shellfish dishes, such as garlicky pan-fried shrimp; a wide variety of poultry and meat dishes, including the classic ossobuco; and homebaked treats, such as herb- or olive-flavored focaccia and Italian bread sticks
  • The only reference book on identifying, preparing, and cooking with Italian ingredients that you will need

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