The New Cucina Italiana: What to Eat, What to Cook, and Who to Know in Italian Cuisine Today - Hardcover
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Language:EnglishPublisher:Rizzoli International PublicationsISBN-13:9780789345073ISBN-10:789345072UPC:9780789345073Book Category:CookingBook Subcategory:Regional & Ethnic, Specific Ingredients, ReferenceBook Topic:Italian, PastaSize:10.11 x 8.35 x 1.15 inchesWeight:2.9123Product ID:SCG771YF6K
The New Cucina Italiana: What to Eat, What to Cook, and Who to Know in Italian Cuisine Today
Recipes from the kitchens and restaurants of Italy's new culinary masters, who combine an innate sixth sense for quintessentially Italian flavor with a contemporary approach, defining an exciting new gastronomy. Everybody loves Italian food. It is among the most talked about, written about, and globally popular. But as travelers have sought out culinary experiences in off-the-beaten-path...
Language:EnglishPublisher:Rizzoli International PublicationsISBN-13:9780789345073ISBN-10:789345072UPC:9780789345073Book Category:CookingBook Subcategory:Regional & Ethnic, Specific Ingredients, ReferenceBook Topic:Italian, PastaSize:10.11 x 8.35 x 1.15 inchesWeight:2.9123Product ID:SCG771YF6K
Laura Lazzaroni is an award-winning journalist and the author of several previous culinary books in Italian. She was the first editor in chief of Food & Wine Italia, and has also worked as the features editor of L'Uomo Vogue and in New York for the weekly magazine of La Repubblica. Lazzaroni is also the co-author with 3-Michelin-starred chef Niko Romito of 10 Lezioni di Cucina (Giunti, 2015)...
Publisher: Rizzoli International Publications
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