One Hundred Percent Talent : Recipes from the Jeunes Restaurateurs of Italy (Cento per Cento Ricette di Talento)

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One Hundred Percent Talent : Recipes from the Jeunes Restaurateurs of Italy (Cento per Cento Ricette di Talento)
Paolo Marchi
Manufacturer: Cucina e Vini
ProductGroup: Book
Binding: Hardcover

General | Cooking, Food & Wine | Subjects | Books
ASIN: B000NZNPYU

Product Description

"One Hundred Percent Talent" showcases 64 original and creative recipes by 64 up-and-coming star chefs, all members of the Italian chapter of the Jeunes Restaurateurs d'Europe. Members of Jeunes Restaurateurs d'Europe must be owners of their own restaurants, under 35 years of age, and of recognized talent. In fact, most of their restaurants appear in the culinary guides to the best restaurants in Italy, many with Michelin stars. All recipes are in English and Italian. An interesting aspect of most of the recipes is that they can be employed either as starters or the main course by varying the serving size. And, of course, 100 percent of them are beautiful to see and delicious to eat. The exquisite photographs accompanying each of the recipes are the work of world-renowned food photographer Michele Tabozzi.

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Beautiful & Practical
TWELVE and Tuscany
New Ideas for Each Month of the Year
My favorite Italian cookbook
Excellent.

Twelve: A Tuscan Cook Book
Tessa Kiros
Manufacturer: Whitecap Books
ProductGroup: Book
Binding: Paperback

General | Cooking, Food & Wine | Subjects | Books

ASIN: 1552857328

Book Description

A 12-month journey through the tastes of Tuscany.

In this exquisitely photographed book, Tessa Kiros uses each month of the year as a device to explore and record recipes in seasonal cooking with fine ingredients. Her personal observations throughout reveal the nuances of the Italian meal.

"The Store Cupboard" has tips on filling the pantry with the right ingredients. The "Basics" section provides preparation instructions and recipes that Tuscan home cooks learned from their parents and grandparents. Substitutions for harder-to-find ingredients are offered along with encouraging tips on improvising to suit any taste. Wine notes and a glossary round out the book.

Here are examples of the fabulous recipes:

Risotto alla Toscana (Tuscan risotto)
Spezzatino di cinghiale (wild boar stew)
Zuccotto (chocolate and vanilla sponge pudding)
Melanzane alla parmigiana (baked eggplant with tomato, mozzarella and Parmesan cheese)
Stracotto di manzo (beef braised in red wine)

Twelve is a sensitive, personal exploration of one of the world's most popular culinary traditions by an author who lovingly shares her discoveries with the home cook.

Customer Reviews:

Beautiful & Practical.......2007-07-12

As someone with a large collection of cookbooks I have to say this is probably my favourite single book of the last 2-3 years. The concept is simple - divide the book up by the months of the year and provide simple practical recipes and commentary. I've cooked quite a number of the dishes and have found them straightforward, not overly fussy and great results. So far (fingers crossed) no disasters. The beauty of this book is that it is based on tried and trusted food from a wonderful established cuisine. I've given copies of this to several friends and family members they only regret being that I lose the secret of the wonderful dishes they liked so much :-)

TWELVE and Tuscany.......2006-11-10

While staying in a villa for a month I found this wonderful book in the owners cookbook collection. As I leafed through the pages, with descriptions of food and the seasons I was captivated by Tessa Kiras' ability to marry the seasons and the foods into a feast. Even if you are not a passionate cook, you will be coaxed into trying these easy, simple recipes. To travel once again to the beautiful Tuscan region I need only open my book and I am savoring the sights and tastes of Italy. Try Twelve for yourself or gift a friend, you'll love it from cover to cover. Joy Galloway

New Ideas for Each Month of the Year.......2006-04-30

The title of this book, 'Twelve' comes from the twelve months of the year. In the cold months of winter warm heavy soups seem a lot more reasonable than they do in the warm days of August. Ms. Kiros uses this concept to describe what she recommend during each of the twelve months.

She is very tuned in to what becomes available during the month; in April strawberries arrive and their slightly astringent qualities are said to help drive away the winter-accumulated toxins. April is also the month when artichokes show up at the market. In the month of April she cooks with a view to what is avaiable, and what just seems to be proper for the month.

Ms. Kiros, daughter of a Finnish mother and a Greek father traveled around the world learning cooking styles. Then after marriage she settled in Tuscany, norther Italy, and began to study the regional favorites. This book is the result. It is a large book, profusely illustrated and introduces a lot of unusual recipes. It's not hard to find something for your next dinner party.

My favorite Italian cookbook.......2004-04-28

I love this cookbook and not just because I met the author at a cooking school in Siena. It is beautifully written, striking photography and a great format. Set up to showcase what is fresh each of the 12 months of the year. Most of the recipes are fairly simple and ingredients available. All of my friends that went to the school bought the book also. We have all tried many recipes from it. Some were dishes we made in class. The Cantuccini are my all time favorite & have become an expected Christmas gift every year from me. A truely wonderful cookbook.

Excellent........2004-02-28

As good as Thai Food by David Thompson regarding recipes etc. Would have gine it 5 stars if it had as much history and techniques as the aforementioned.

The Complete Rival Roaster Oven Cook Book

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The Complete Rival Roaster Oven Cook Book

Manufacturer: Pascoe Publishing Inc
ProductGroup: Book
Binding: Paperback
ASIN: 1929862156

Ultimate Cook Book: Italian al Dente (Ultimate Cook Book)

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nice book

Ultimate Cook Book: Italian al Dente (Ultimate Cook Book)
Richard Carroll
Manufacturer: Trident Reference Publishing
ProductGroup: Book
Binding: Paperback

General | Cooking, Food & Wine | Subjects | Books

General | Quick & Easy | Cooking, Food & Wine | Subjects | Books

Every Night Italian: 120 Simple, Delicious Recipes You Can Make in 45 Minutes or Less

ASIN: 1582791228

Book Description

Spagetti, pappardella pasta, cannelloni, chicken marsala, osso bucco, tiramisu, focaccia bread, pizza, all the traditional Italian favorites are here, together with more contemporary creations sure to become future classics. With an uncommon repertoire of gourmet quality recipes, Italian al Dente, is sure to satisfy the most discerning plate. Included are easy to follow recipes for soups, salads, appetizers, main dishes and much more.

Customer Reviews:

nice book.......2007-01-17

book in great shape and what i really like is that it has nice pictures of the food. I like to see the outcome of what I am fixing.

Thanks

The classic Italian cook book: The art of Italian cooking and the Italian art of eating

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Probaby THE most essential book on Italian cuisine in the English language
Excellent choice for a beginning cook
Pass (on) the salt
Simple, delicious, and well written.
Essential

The classic Italian cook book: The art of Italian cooking and the Italian art of eating
Marcella Hazan
Manufacturer: Harper's Magazine Press
ProductGroup: Book
Binding: Unknown Binding

General | Baking | Cooking, Food & Wine | Subjects | Books

General | Cooking, Food & Wine | Subjects | Books
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ASIN: 0061226483

Amazon.com

Perhaps more than any other person, Marcella Hazan is responsible for bringing Italian cuisine into the homes of American cooks. We're not talking spaghetti and meatballs here--Hazan's cuisine consists of polenta, risotto, squid braised with tomatoes and white wine, sautéed swiss chard with olive oil and garlic.... Twenty years ago, when Hazan first exploded into the American consciousness with The Classic Italian Cook Book and More Classic Italian Cooking, such recipes were revolutionary. With time, however, these classic dishes have become much-beloved family favorites.

Now a new generation is ready to be introduced to Marcella Hazan's way with food, and in Essentials of Italian Cooking Hazan combines her two earlier works into one update and expanded volume. In addition to the delicious collection of recipes, this book serves as a basic manual for cooks of every skill level. Recipes have been revised to reduce fat content, and a whole new chapter full of fundamental information about herbs, spices, and cheeses used in Italian kitchens--as well as details on how to select specific ingredients--has been added. New chapters, new recipes--who could ask for more than Essentials of Italian Cooking?

Customer Reviews:

Probaby THE most essential book on Italian cuisine in the English language.......2007-08-20

Among serious home cooks and many professional chefs, Hazan's book is widely considered to be one of THE essential books on Italian cuisine.

All of her recipes are well written, well explained, well organized, and the flavors are well honed and she's obviously been making (and teaching) them over and over again for years ... and as a result, her book has a polished and reliable feel to it. Even if you momentarily lose your way and are faced with a leap of faith on some ingredient or technique, you quickly learn to trust Mrs Hazan's advice and experience, because she earns it the hard way.

Her recipes range from the basic and reliable, to the sublime.

Classic Risotto ? It's in there.

Want to make various types of fresh pasta from scratch ? It's in there.

Braised Pork Chops in Browned Sage Butter ? A fabulous recipe. I loved it so much that I went out and bought a $160+ top of the line heavy duty covered saute pan in order to do it proper justice, and to be able to serve 4 people at a time.

If you're the sort of foodie who understands and appreciates the differences between "Classic Italian" and "Italian-American" cuisine, and if you cook either at home with any degree of regularity, then this is THE book for you.

All glowing praise aside, I do have a few minor nits:

1) Although this book represents a welcome giant step beyond mere "Italian American" in the direction of Classic and Authentic Italian, the authoress could have gone still further, but didn't. For instance - there's not nearly as much focus on seafood in this book as there is in Italy. Also, sausage making dealt with fairly minimally, and Offal is barely mentioned at all. For those sort of things, you need to go to a hardcore gourmand chef like Mario Batali. Most mainstream home cooks won't bat an eye missing such things, so I can't really complain too vigorously ... but I adore offal, and I noticed its absence.

2) Marcella is most assuredly old school - and you either love or hate that. I happen to love it, but I thought it worth mentioning. Case in point - all pasta in this book is made the old fashioned way ... flour, egg yolks, and rolling pin, and occasionally a dowel or (if you're really a geek) a chitarra. You wont find any mention of taking shortcuts with semolina flour and water, or using food processors or electric rollers/extruders in this book, and if you were to ask her in person she'd probably shake her finger at you in a disapproving fit of apoplexy, while remarking that pasta that's extruded like [...] matter will taste like it too. Ok, I'm exaggerating a bit, but not much. Anyway, hardcore traditionalists love and admire her for her commitment to traditional techniques.

Glowingly recommended.

Excellent choice for a beginning cook.......2007-08-11

When I started learning how to cook, this was the first cookbook that gave me reliably good results. Hazan's instructions are scrupulously clear, so that even fairly involved recipes like polenta and home-made pasta will come out right the first time. She tells you when some or all of the steps in a recipe can be completed ahead of time. (I wish more cookbooks did this.) She also tells you when you may substitute ingredients and when you may not--e.g., when you may use canned beef broth instead of home-made. Her advice can sound snobbish, but it is correct. The roasted bell pepper sauce with garlic and basil is sublime when made with freshly grated parmiggiano-reggiano cheese. Made with domestic parmesan, even if freshly grated, the sauce is merely nourishing. The book also offers helpful advice on how to match pastas with sauces and on how to put together a collection of dishes that will make up an authentically Italian meal.

In general, my experience has been that if I like the ingredients that go into a recipe, I will find the results at least pleasant and often delicious. I can't say that about many other cookbooks. Among the best recipes in the book are those for chick pea soup (non-vegetarian), sage and butter sauce with home-made fettuccine, risotto with celery, frittate with onions, braised pork chops with sage and tomatoes. , sauteed swiss chard stalks, and olive oil cake (accurately described as "surprising and savory"). The introduction to the chapter on salads is also most helpful. Since learning how to dress a salad in the Italian style, with salt, oil, and the slightest drizzle of wine vinegar, I've never had the desire to purchase a salad dressing.

Pass (on) the salt.......2007-07-25

Much as I love Italian food and the preparation thereof, I often find this book frustratingly unclear in its recipes.

It is also very old-fashioned as far as nutrition goes. For example, if prepared to the book's specifications, many dishes we tried tasted overwhelmingly salty to us--and we don't generally even make a conscious effort to avoid salt in our diets.

Simple, delicious, and well written........2007-06-26

After reading all the positive reviews here on amazon, I mentioned this book to my sister, who gave it to me for my birthday. I've rarely been happier with a cookbook. The recipes are very simple, not too many ingredients, but the way they combine is delicious, and many can easily be expanded upon or slightly altered (though I really recommend trying all of them in their simple forms first, as the way they are cooked and the advice on selection of ingredients lends them unexpected complexity).

I've so far cooked several of the pasta sauces, two of the pizza recipes, and the unique layered crespelle, and all have been delicious and not difficult to make (most can be made with one sauté pan, a wooden spoon, and a good knife). Even more helpful than the recipes themselves is the essentials section which offers a very good guide to what italian home cooking essentially consists of, ingredient selection (which includes some surprising things, given common American understanding of Italian cooking and common restaurant practices here), basic technique, and so forth. Each section also includes an introduction to the book's approach to it, and most recipes have a description of the region or city the dish is from with some interesting tidbits about them to give the reader a frame of reference.

I've never been to Italy, so I cannot attest to the book's authenticity, but it certainly gives the appearance of being very well-researched, and those I know who have been to Italy have given me very positive feedback on the dishes I've made from it. On the whole Hazan's work is scholarly in its rigor, but approachable and appreciable in its style and lack of pretense.

Essential.......2007-02-24

Last Fall three women and I went to Italy; my first time but it will not be my last. I fell in love with Italy and her people. For Christmas my husband bought this book and her son's How to Cook Italian at my request. Neither book let me down. For me, together they are my bibles for true Italian cooking. Every recipe has been delicious! There is soooo much information; it's mind boggling but wonderful; there's so much to soak up. I recommend both books wholeheartedly; you will not be disappointed.

Better Homes and Gardens Italian Cook Book

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Better Homes and Gardens Italian Cook Book
Better Homes and Gardens
Manufacturer: Better Homes & Gardens Books
ProductGroup: Book
Binding: Hardcover

General | Cooking, Food & Wine | Subjects | Books
ASIN: 0696012359

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The Talisman Italian Cook Book

Manufacturer: Crown Publishers, Inc.
ProductGroup: Book
Binding: Hardcover
ASIN: B000EOGB1E

Product Description

Translation of IL TALISMANO. Special edition printed for Ronzoni Macaroni Co., Inc. First American Edition with American usage, equivalents and adaptation. Red,white,green dust jacket. Features the Ronzoni Macaroni Co., Inc. modern macaroni factory in Long Island City 1, New York on inside dust jacket flap.

The Cafe Cook Book: Italian Recipes from London's River Cafe

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A cracking guide to Italain cookery.
Recommended Simple Recipes for Good Cooks
Really good stuff
Excelllent Regional Italian Cooking
Yuppie snapshots of (Italian) cuisine de bonne femme

The Cafe Cook Book: Italian Recipes from London's River Cafe
Ruth Rogers
Manufacturer: Broadway Books
ProductGroup: Book
Binding: Hardcover

General | Baking | Cooking, Food & Wine | Subjects | Books

General | Cooking, Food & Wine | Subjects | Books

ASIN: 0767902130
Release Date: 1998-04-06

Amazon.com

At The River Café, chefs Rose Gray and Ruth Rogers serve dishes inspired by Italy's rustic regional cooking. In traditional Italian dishes, Prosciutto and Radicchio with Balsamic Vinegar and Wood-Roasted Asparagus, for example, they demonstrate the felicitous minimalism of fine Italian food. Lemon Risotto, livened with basil and mascarpone cheese, and Pigeons Braised in Red Wine, seasoned with chile, cumin, and Dijon mustard prove how these chefs are also creative. Most recipes in this book are short and simple; for Tagliatelle with Walnut Sauce, just pound the sauce ingredients together in a mortar and boil the pasta. However, dishes like Rise e Bisi, Risotto studded with green peas and seasoned with fresh mint, and most of the others in this book, require impeccable ingredients. If you go after them, you can turn out dishes as breathtakingly flavorful as those earning raves from London diners and restaurant critics; if you do not, the results will taste pleasing but not stunningly special. Martyn Thompson's many magnificent color photos of the food by Gray and Rogers are so precisely vivid and engaging that they recall work by Irving Penn. --Dana Jacobi

Book Description

With their innovative interpretation of Italian country cooking, Rose Gray and Ruth Rogers have made London's legendary River Cafe one of the most influential and popular restaurants in the world. Their first book, Rogers Gray Italian Country Cookbook, was an international bestseller. Now, in The Cafe Cook Book, they provide more than 200 sensational new recipes in the vibrant, accessible style that has become their trademark.

Gray and Rogers continue to provide fresh interpretations of Italian cuisine, and in this new book, their enthusiasm for roasting in a wood oven takes center stage. Home cooks can create the same results by roasting meats, fish, vegetables, or fruits at a high temperature on the lowest rack of the oven or by slow roasting over a longer period of time. With these techniques, flavors become more intense, concentrated, and delicious: Pumpkin wedges with thyme. Radicchio wrapped in pancetta. Turbot or monkfish with capers. Baked loin of tuna with coriander. Chicken pan-roasted with milk and marjoram. Crisp, thin-crusted pizza. Rustic, country-style bread. Apricot, nectarine, and plum bruschetta. Baked pears with valpolicella.

In addition, favorite recipes from the River Cafe include seasonal fruit drinks, antipasti, pastas, risotto, soups, ice creams, and desserts. The Cafe Cook Book is essential for everyone who loved the first book as well as for those who have yet to discover this irresistible style of cooking.

Customer Reviews:

A cracking guide to Italain cookery........2005-03-08

Simple, elegant and sublime dishes abound, the Anglo/American pairing of Gray and Rogers has finally brought the successful recipes of London's River Cafe to the masses. Perhaps just a little precious in it's delivery at times but deleicious nosh nontheless. The book has a slight patronising air which is irksome, it kind of assumes "I can tell you about this but no way can you make it!", but for me the joy of Italian food is it's simplicity and feshness; two mainstays that make cooking far from difficult!
But I would urge you to do lunch at the River Cafe if your in London, the lunch menu is electic and cheaper than the evening menu and the views of the kitchen and the River Thames are fabulous!

Recommended Simple Recipes for Good Cooks.......2004-06-22

`The Café Cook Book' authors Rose Gray and Ruth Rogers are two English chefs who seem to carry a lot of weight in the community of writers on Italian Cuisine. They are one of the first employers of Jamie Oliver and were, I suspect, a strong influence on his style and choice of cuisine. In fact, Oliver is credited as a River Café chef in the Acknowledgments. Gray and Roger owe nothing to Oliver's current celebrity. Their reputation is firmly based on doing good Italian food before Jamie came to the limelight.

This is their second book, which I am reviewing after having reviewed their third, `Italian Easy' and I am doubly unhappy with myself that I have left Gray and Rogers unread for so long. Among celebrity restaurant cookbooks, these are distinctive in that they are all about the recipes. There are the usual lists of American suppliers and the usual glossary of ingredients which does nothing more than tell us how these ingredients are used at the River Café. There are few headnotes, no sidebars, very few tips on technique, and no endearing stories introducing the chapters. That is not to say there is nothing endearing about the book. The few personal comments by the authors, the photographs of the authors at work, and the overall design of the book conveys the strong sense that these are two people you would really like to know.

While I have not read the authors' first book, `Italian Country Cook Book', I sense all three books share a strong common philosophy which gives us exquisitely simple recipes based on classic Italian recipes and ingredients. This simplicity can be deceiving. There are virtually no tips on technique and few steps recommending you taste and season. Much of this is probably due to the natural saltiness of Italian ingredients such as the hard cheeses, anchovies, capers, cured hams, and salt cod. All this means is that a genuinely inexperienced chef may miss some very simple steps which an experienced home cook takes for granted, such as techniques for garlic in heated oil and pealing tomatoes.

The centerpiece of this book is recipes based on a large wood-fuelled oven installed at the River Café as part of a major renovation and expansion. Be assured that the way the `wood-roasted' recipes are written, they are entirely doable in your gas or electric oven at home.

Drinks chapter's primary feature is that most of the drink recipes use prosecco plus fresh fruit.

Second chapter on salads, frittatas, and other starters opens with the simple style that characterizes the whole book. The headnotes supply nothing except recommendations on which varieties of vegetable to use in each dish. There are some simple but unusual techniques in some of the recipes. One, for example, uses boiled lemon wedges in a salad with artichokes. Another novelty is a venison carpaccio salad. A great surprise for an Italian-themed dinner party. The frittatas are made with the simplest method of a quick turn in the oven after stovetop curdling of the eggs.

The chapter on pasta includes a basic fresh pasta recipe plus recipes for pasta verde, ravioli, and several recipes with fresh tagliatelle. Like new book, there are also several recipes for spaghetti, all exquisitely simple. The chapter also includes three recipes for wet polenta combined with porcini, truffles, and cavolo nero.

The risottos chapter has a good mix of recipes which are so simple, one wonders what all the fuss is about. The chapter on soups contains the usual mix of bean soups and some special treats with an arugula and potato soup, a salt cod soup which looks deliciously like Manhattan clam chowder and a wild fennel soup. The stock recipes are so simple, it makes you embarrassed not to make your own.

The wood-roasted vegetables chapter opens the way to caramelized beets, carrots, artichokes, asparagus, zucchini, eggplant, Swiss Chard, and lots of potatoes. Yum.

The `Vegetables in Padellla' chapter changes venues and presents the all the usual suspects in a wine braise.

The most interesting recipes among the fish and shellfish offerings are the wood-roasted methods that you can do in the bottom of your Hotpoint at home. The most unusual recipe may be the layered sardine sandwich. No bread makes an appearance in the ingredient list.

The chapter on meats, including pork, chicken, duck, and game opens with two spectacular recipes for doing a whole suckling pig and a slow roasted shoulder of pork. These are just the things for urban pig meat lovers who don't want to mess with barbecue. The other really unusual recipe is a combination of leftover pork and tuna.

The chapter on breads opens with a potato sourdough starter, something you may not see outside of a book on artisinal baking. Two recipes for sourdough bread follow this. The chapter has a recipe for pizza dough plus five (5) pizza recipes. There are some shortcuts I do not see in more detailed recipes. I pizza novice may want to go to Peter Reinhart's `American Pie' book on pizza to get an in depth look at pizza before tackling recipes at this level.

Chapter on sixteen (16) sauces has a lot more variety than you may see in more traditional Italian books.

Chapter on desserts has everything that is great about Italian baking, great simplicity and great taste, especially if you are familiar only with French and American pastry. It is truly amazing how simple some of the recipes for tortes and tarts and cakes can be.

The main blemish I find in this book is the loose way in which the authors do the translations of Italian names for dishes. Some are absent, some leave terms untranslated, and some translations even seem wrong.

Very highly recommended for great taste and great simplicity. Rogers and Gray are interpreting Italian cuisine in a dramatically simple and straightforward manner accessible to all amateur cooks.

Really good stuff.......2001-09-11

The recipes are wonderful, some of the photography is excellent. Its artsiness is a little overdone. Not all of the recipes are strictly affordable to the average bear, but when you can, this book provides everything you need to really get geeky with Italian cooking.

Excelllent Regional Italian Cooking.......2000-12-21

Being a cooking novice who loves eating and cooking Italian food and dishes, this book is a wonderful edition to anyones cook book collection. The pictures are scrumptious with most dishes easy to reproduce. I wanted this book ever since I saw Ruth Rogers and Rose Gray on a supplementry PBS program. I thought that they captured the essence of Italy's regional cooking and have obviously transfered this to the The Cafe Cookbook. Highly recommended!

Yuppie snapshots of (Italian) cuisine de bonne femme.......1998-11-02

The sort of book that you might find inside a Le Creuset pot you've been given as a wedding present (it's even the same colour), and the sort of book that people over supplied with such pots, along with armouries of Sabatier knives, might reach for if they ever decide to hold a dinner party.

Question is, do I really need a full page recipe to tell me that fresh buttered pasta tastes great when generously scattered with white truffle shavings? (Like most of the recipes here, this comes with a full-page picture, in this case the standard `white truffle being shaved over pasta' pic that gets printed along with every magazine article about truffles). Or six sides of variations on a basic crespu?

Some of the recipes are oddly overspecific (presumably to maintain the ideologically pure `italian' flavour): On grounds of personal taste I disagree with the noodle recipe (which is fine, but, with much work, will produce noodles pretty much indistinguishable from good noodles bought from a shop, in which case why make them yourself?), but nevertheless think it is unnecessary to specify the flour be typo-00 (I think, I forget the technical designation for canonical italian noodle flour) - different flours, different noodles (I usually use ordinary strong plain flour supplemented with a quarter semolina, and eggs and yolks as available), but they all taste good given experience. Similarly, they specify `Chianti' for red wine for cooking: I challenge anyone to be able to distinguish reliably a random 10DM Chianti from any other young tannic red wines, after it's been cooked and reduced.

A few recipes look technically questionable. In their recipe for Girolles Provencal (they don't call it that, but that is what it is) with noodles, they don't tell you to disgorge the girolles first, which will result, I suspect, in either very rubbery, or *very* wet girolles.

Also this book is just a collection of disconnected recipes, but this sort of food is specifically not a collection of formal recipes, but an attitude of mind.

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Ultimate Cook Book : Pasta Perfect (Ultimate Cook Book)
Richard Carroll
Manufacturer: Trident Reference Publishing
ProductGroup: Book
Binding: Paperback

Pasta | Cooking by Ingredient | Cooking, Food & Wine | Subjects | Books
General | Cooking, Food & Wine | Subjects | Books
ASIN: 1582791112

Book Description

Spagetti, lasagne, cannelloni, ravioli, tortellini all the traditional italian favorites are here, along with great new "designer pastas" and contemporary creations designed to become classics. From homemade pastas and sauces fresher than anything you can buy, to festive dishes for special occasions, pasta perfect shows you how to prepare dozens of delicious pasta specialties and provides concise yet comprehensive coverage of the world of pasta.

PhraseGuide Italian (Thomas Cook Phraseguides)

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PhraseGuide Italian (Thomas Cook Phraseguides)

Manufacturer: Thomas Cook Publishing
ProductGroup: Book
Binding: Paperback

English (All) | Dictionaries & Thesauruses | Reference | Subjects | Books

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ASIN: 1841576735

Book Description

Phraseguide Italian is designed for people on their vacation - making essential words and phrases accessible in a practical and user-friendly style.

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Nineteenth Century Cameos: A Price and Identification Guide
Michele Rowan
Manufacturer: Antique Collectors Club Dist A/C
ProductGroup: Book
Binding: Hardcover

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Cameos: Old & New, 3rd Edition

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Collecting Victorian Jewelry: Identification And Price Guide

Illustrated Guide to Jewelry Appraising, 3rd Edition: Antique, Period, and Modern

ASIN: 185149393X

Book Description

Practical and comprehensive guide to the mythological subjects of nineteenth century cameos

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English Nineteenth Century Cameo Glass

Manufacturer: Corning Glass Center
ProductGroup: Book
Binding: Paperback
ASIN: B000HE5AAE

English Nineteenth Century Cameo Glass: From the Collection of Mr. and Mrs. Albert Christian Revi, A Special Exhibition, 1963

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English Nineteenth Century Cameo Glass: From the Collection of Mr. and Mrs. Albert Christian Revi, A Special Exhibition, 1963
Corning Museum of Glass
Manufacturer: Corning Museum of Glass
ProductGroup: Book
Binding: Hardcover
ASIN: B000JJZLS8

Product Description

Beautiful embossed half title leads to a luxurious presentation of nineteenth century cameo glass--27 stunning examples described and clearly pictured in black and white. Includes vases, plates, and more.

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English Nineteenth Century Cameo Glass from the Collection of Mr. And Mrs. Albert Christian Revi. A Special Exhibition 1963
The Corning Museum of Glass
Manufacturer: The Corning Museum of Glass,
ProductGroup: Book
Binding: Paperback
ASIN: B000JRM6HY

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