Hors d'oeuvres and appet izers is a cookbook that is as practical as it is foolproof, with steps for cooking appetizers and entrees suitable for any occasion. Each recipe is detailed and accompanied by illustrations.
CASUAL COOKS... AND BY PROFESSION
Annalisa Barbagli, in this book published by Giunti, confirms her talent as a writer on culinary topics. Arancini and sambousa; veal tonnati and Neapolitan pagnottelle; chicken galantines and mozzarella in carrozza; Chinese-style lacquered ribs, scallops with crispy bread and American-style fried chicken; sweet and sour chicken wings and tuna bell pepper fagottini; and three-flavor potato croquettes are just some of the dishes tried and tried again to ensure excellent results, both for home or 'occasional' cooks and for those by profession.
FOR ALL TASTES
Hors d'oeuvres and appetizers, in 128 pages, condenses the best of appetizers and pre-meals; from the classics to the most elaborate, in this work we find ones to suit all tastes and capable of satisfying every palate. In fact, the table of contents reads: Meat and Cheese; Fruits, Vegetables and Eggs; Pasta, Rice and Potatoes; and Fish. The finalRecipe Index is useful and convenient for finding all the described appetizers and entrees in one list.
What are you waiting for? Enjoy reading, but most of all, enjoy!
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