Fiamma: The Essence of Contemporary Italian Cooking
The high-profile chef of New York's acclaimed Fiamma restaurant brings his contemporary spin on classic Italian cuisine to home cooks with 110 delectable recipes and more than 75 stunning color photos. Capping off the book are dessert recipes from Fiamma's pastry chef, Elizabeth Katz, which include updated twists on Italian classics such as Blackberry Gelato and Cup of Tiramisu....
By Michael White
Hardcover: 288 pages
Publisher: Wiley (October 16, 2006)
Product Dimensions: 8.4 x 1.1 x 10.3 inches
Format: PDF ePub TXT book
`Fiamma' by American restauranteur of Italian cuisine, Michael White, assisted by Joanna Pruess, with desserts by Elizabeth Katz is another in the recent trend of books which market themselves as manuals on `contemporary Italian cooking' when they are actually nothing more than good restaurant cookb...
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