Fresh Italian Cooking

Fresh Italian Cooking

Delicious Recipes for More Than 100 Italian Favorites

Book - 2013
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Ingram Publishing Services
Direct from Italy’s best chefs, here are authentic recipes from every province of the countryside, all featuring fresh, seasonal ingredients. Traditional favorites such as caprese, panzanella, risotto, fresh basil and tomato pestos, plus dishes with pasta of every shape and size combine with mouthwatering Italian discoveries: sample fresh-from-the-garden sweet and sour zucchini, try pasta salad with salmon, lemon, and fennel, or savor stuffed peaches and fresh fruit layer cake. Each recipe is developed and tested in the test kitchens of the Academia Barilla’s own cooking Institute, and each easy-to-prepare dish is bursting with fresh ingredients and the rich, sunny flavors of Italy.

Ingram Pub Services
Created for Italian food-lovers, Fresh Italian Cooking presents more than 100 authentic recipes for cooking fresh, healthy, and delicious Italian dishes. From starters to small plates, pasta to main courses and desserts, this recipe collection brings together simple, fresh ingredients to create rich and varied Italian meals.
Direct from Italy's best chefs, here are authentic recipes from every province of the countryside, all featuring fresh, seasonal ingredients. Traditional favorites such as caprese, panzanella, risotto, fresh basil and tomato pestos, plus dishes with pasta of every shape and size combine with mouthwatering Italian discoveries: sample fresh-from-the-garden sweet and sour zucchini, try pasta salad with salmon, lemon, and fennel, or savor stuffed peaches and fresh fruit layer cake. Each recipe is developed and tested in the test kitchens of the Academia Barilla's own cooking Institute, and each easy-to-prepare dish is bursting with fresh ingredients and the rich, sunny flavors of Italy.

Publisher: Newtown, CT : Taunton Press, 2013
ISBN: 9781621138129
1621138127
Branch Call Number: 641.5945 FRESH
Characteristics: 235 pages : illustrations ; 23 cm
Additional Contributors: Academia Barilla

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