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Language: en
Pages: 398
Pages: 398
Illustrated throughout with original drawings by Luciana Marini, this will bethe standard reference on one of the world's favorite foods for many years tocome,
Language: en
Pages: 400
Pages: 400
Spaghetti, gnocchi, tagliatellea, ravioli, vincisgrassi, strascinati—pasta in its myriad forms has been a staple of the Mediterranean diet longer than bread.
Language: en
Pages: 320
Pages: 320
Language: en
Pages: 242
Pages: 242
"A narrative social history tracing the evolution of traditional Italian American cuisine from its origins in Italy and its transformation in America into a dis
Language: en
Pages: 256
Pages: 256
Language: en
Pages: 144
Pages: 144
Pasta and noodles are so ubiquitous and popular that many nations around the world claim them as their own invention. In fact, their origins are as murky as eve
Language: en
Pages: 800
Pages: 800
"A lavishly photographed cookbook for pasta and noodle connoisseurs of all levels of skill." —Frank Brasile, Shelf Awareness for Readers "Try to avoid the tem
Language: en
Pages: 274
Pages: 274
Award-winning chef Marc Vetri wanted to write his first book about pasta. Instead, he wrote two other acclaimed cookbooks and continued researching pasta for te
Language: en
Pages: 424
Pages: 424
Includes 150 recipes for making authentic Italian sauces, soups and handmade pastas at home, as well as clear instructions for the necessities when stocking an
Language: en
Pages: 1976
Pages: 1976
The Encyclopedia of Food Grains is an in-depth and authoritative reference covering all areas of grain science. Coverage includes everything from the genetics o
