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Bruschetta, Crostini, and Other Italian Snacks Hardcover – August 1, 2003

4.3 out of 5 stars 3 customer reviews

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Editorial Reviews

About the Author

Maxine Clark is a leading food writer and food stylist and a gifted cooking teacher. She has taught in well-known cooking schools such as Leith's in London, and for some years has been teaching at Alastair Little's Tasting Places in Sicily and Tuscany. While in Italy, she collects recipes that best display its strong and sunny flavors, and teaches them to student cooks from all over the world. Her work appears regularly in magazines and newspapers such as BBC Good Food, Food and Travel, and Good Housekeeping. She has written two other books for Ryland Peters & Small: Salmon and Tarts: Sweet and Savory/

Gus Filgate is one of London's most celebrated food photographers, whose work appears in newspapers, magazines, and books. He has worked with Maxine Clark on many occasions--his photographs perfectly capturing the exuberance of her food.
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Product Details

  • Hardcover: 64 pages
  • Publisher: Ryland Peters & Small; English Language edition (August 1, 2003)
  • Language: English
  • ISBN-10: 1841724009
  • ISBN-13: 978-1841724003
  • Product Dimensions: 7.8 x 7.8 x 0.5 inches
  • Shipping Weight: 8.8 ounces
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Best Sellers Rank: #1,971,689 in Books (See Top 100 in Books)

Customer Reviews

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Top Customer Reviews

Format: Hardcover
Nothing against the book except that it is short. But why do cookery writers always refer to autumnal fruits and veggies as spring flavours ? I have yet to find a pea fruiting in spring, let alone a pear and isn't pecorino cheese made in the fall ? See pear, pecorino and pea crostini, page 11.
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Format: Hardcover Verified Purchase
Excellant
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Format: Hardcover Verified Purchase
Excellent service, prompt delivery, excellent conditon
as described, packaged well.
Would use again.
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