Geared to today's faster pace and lighter palate, this Italian cookbook offers over 250 recipes for dishes both classic and recently invented or discovered. The book features a large format that is as fun and easy to use as the recipes are delicious to eat. Photographs.
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Book Description
Editorial Reviews
From Library Journal
Since The Romagnolis' Table was published in 1975, nouvelle and regional cuisines have had their day in the sun, and a greater variety of ingredients has become available to cooks everywhere: thus, this new book. The inclusion of more fish dishes, more elegant recipes, and more unusual regional specialties reflects the changing culinary scene. This is a revision, not a new book, and many recipes are reprinted from the earlier edition, but the Romagnolis have a following, and most collections will want their latest. JS
Copyright 1988 Reed Business Information, Inc.
Copyright 1988 Reed Business Information, Inc.
Language Notes
Text: English, Italian
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Inside This Book
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First Sentence:
Antipasto is literally translated as "before the meal": an appetizer. Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
United States, Bagna Cauda New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Antipasto is literally translated as "before the meal": an appetizer. Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
United States, Bagna Cauda New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 2
books:
1
book
cites this book:
- Italian Cooking (Great Taste, Low Fat) by Sandra Rose Gluck in Front Matter
- The New Italian Cooking by Franco Romagnoli in Front Matter
- A Thousand Bells at Noon: A Roman's Guide to the Secrets and Pleasures of His Native City by Franco G. Romagnoli in Back Flap
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