The cooking of Emilia-Romagna : culinary treasures of northern Italy / Giovanna Bellia La Marca.
Material type:
TextSeries: Hippocrene cookbook libraryPublisher: New York : Hippocrene Books, [2011]Copyright date: ©2011Description: xiv, 188 pages : illustrations, map ; 24 cmContent type: - text
- unmediated
- volume
- 0781812569
- 9780781812566
- 641.5945 22
- TX723.2.N65 L36 2011
Contents:
Antipasti e stuzzichini-appetizers and snacks -- Pasta fresca e tortelli-fresh noodles and filled pasta -- Brodi e minestre-broths and soups -- Timballi, gnocchi, riso e polenta-molded pasta, dumplings, rice & polenta -- Secondi piatti-main dishes -- Salse-sauces -- Contorni e insalate-side dishes and salads -- Dolci-sweets -- The wines of Emilia-Romagna -- Guide to ingredients and cooking techniques -- Cooking courses in Emilia-Romagna and New York -- Resources in the United States -- Restaurants in New York City.
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
| Book | City Campus City Campus Main Collection | 641.5945 LAM (Browse shelf(Opens below)) | 1 | Available | A501046B |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
Includes bibliographical references and index.
Antipasti e stuzzichini-appetizers and snacks -- Pasta fresca e tortelli-fresh noodles and filled pasta -- Brodi e minestre-broths and soups -- Timballi, gnocchi, riso e polenta-molded pasta, dumplings, rice & polenta -- Secondi piatti-main dishes -- Salse-sauces -- Contorni e insalate-side dishes and salads -- Dolci-sweets -- The wines of Emilia-Romagna -- Guide to ingredients and cooking techniques -- Cooking courses in Emilia-Romagna and New York -- Resources in the United States -- Restaurants in New York City.
Machine converted from AACR2 source record.
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