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This title presents classic dishes from the North-west of Italy. Discover the secrets of the world-famous cuisines of Lombardy, Emilia-Romagna, Piedmont, Liguria and Aosta Valley ...
After taking us on journeys into her own kitchen and into kitchens across Italy, Lidia Bastianich now invites us on a road trip into the ...
On his hit Cooking Channel show David Rocco's Dolce Vita, David and his wife, Nina, travel around Italy, exploring the very best foods of ...
This is the second Madhur Jaffrey cookbook in the My Kitchen Table series. Madhur's first book, 100 Essential Curries, offered a comprehensive selection of ...
To say that PDT is a unique bar is an understatement. It recalls the era of hidden Prohibition speakeasies: to gain access, you walk into ...
MoVida Cocina gives you a closer look at the people, venues and dishes that have made the MoVida bars and restaurants what they are today ...
Sunday's Kitchen tells the story of food and living at Heide, the home of John and Sunday Reed.
Sunday Reed was a passionate cook ...
This is a trip down memory lane - a beautifully designed book with pages from old cookbooks showing what we used to eat, old advertisements showing ...
Following on from bestsellers Food Safari and Italian Food Safari, French Food Safari is the muc hawaited next feast in the beautiful SBS Food Safari ...
How many times have you looked in your fridge or pantry and felt uninspired by what's inside? This book is for you. It will ...
PS Desserts is set to become the dessert lover's bible. With a comprehensive, step-by-step section explaining basic techniques such as making puff pastry, chocolate ...
Summer is Australia's favourite season, and in this collection of more than 100 easy and delicious recipes, Bathers Pavilion chef Serge Dansereau ensures your ...
From classic fruit tarts and delicious eclairs to airy souffles to elaborate gateaux, French pastries are unlike anything else in the world. Following the success ...
Carol Field spent two years traversing Italy to capture the regional specialties and then adapting them through rigorous testing in her own kitchen. When first ...
