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Book

The splendid table : recipes from Emilia-Romagna, the heartland of northern Italian food

Call Number

  • 641.5945 K1929.1 (CEN)

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Edition

1st ed.

Publication Information

New York : W. Morrow, ©1992.

Physical Description

xiv, 529 pages : illustrations (some color), maps (some color) ; 27 cm

Contents

  • Introducing Emilia-Romagna
  • A note on the recipes
  • The antipasto course
  • Ragùs
  • Essential sauces and stocks
  • Pastas
  • The sweet pastas of the Renaissance
  • Risotto, soup, and vegetable first courses
  • Second courses (seafood, poultry, and meats)
  • Vegetable side dishes
  • Breads
  • Desserts (cakes, tarts and pastries, spoon sweets, and the "keeping cakes" of winter).

Subjects