Risotto Risotti. Questo articolo non è disponibile.
43 valutazioni di Goodreads
Lingua: inglese
Editore: John Wiley & Sons Inc, 1996
- Rilegato
- Usato
Venditore Heritage
Da: Wonder Book, Frederick, MD, U.S.A.Wonder Book
Venditore con 5 stelle
Venditore AbeBooks dal 1 novembre 1997
Non disponibile
Rilegato
Condizione: Usato - Buono
EUR 6,36
Descrizione dell’articolo da parte del venditore
Good condition. Good dust jacket. With remainder mark. A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains.
Codice articolo Q12J-01248
- Titolo
- Risotto Risotti
- Autore
- Barrett, Judith
- Editore
- John Wiley & Sons Inc
- Anno di pubblicazione
- 1996
- Condizione
- Good
- Sovraccoperta
- sovraccoperta
- Rilegatura
- Rilegato
- Lingua
- inglese
- ISBN 10
- 0028603575
- ISBN 13
- 9780028603575
Years after coauthoring the widely praised and best-selling book Risotto, Judith Barrett revisits Arborio rice territory. But Judith Barrett also reaches beyond Italy for inspiration. Turning to those cuisines where rice is a staple, she blends ingredients from Asia, the Middle East, and the Tropics into adventurous world risotti. And sizing up the way people really cook and eat, she offers short-cut and low-fat techniques for risotto, too.
For anyone who may have missed the risotto revolution, Barrett starts with a risotto reference guide. Here, she explains simply and directly what risotto is and moves on to risotto history, rice and the varieties suitable for risotto (there's now an American Arborio rice), essential equipment, and tips for serving risotto.
Barrett has divided the recipes into chapters on vegetable risotti, seafood and fish risotti, meat risotti, low-fat risotti, risotto cakes, riceless "risotti," and dessert risotti. In addition to recipes, the cookbook is peppered throughout with notes on montasio cheese, frico, or melted cheese crisps, edible gold, and much more.
For anyone who may have missed the risotto revolution, Barrett starts with a risotto reference guide. Here, she explains simply and directly what risotto is and moves on to risotto history, rice and the varieties suitable for risotto (there's now an American Arborio rice), essential equipment, and tips for serving risotto.
Barrett has divided the recipes into chapters on vegetable risotti, seafood and fish risotti, meat risotti, low-fat risotti, risotto cakes, riceless "risotti," and dessert risotti. In addition to recipes, the cookbook is peppered throughout with notes on montasio cheese, frico, or melted cheese crisps, edible gold, and much more.
"Riassunto" può appartenere a un’altra edizione di questo titolo.
Sinossi
Book by Barrett Judith
"Descrizione articolo" può appartenere a un’altra edizione di questo titolo.
Risultati della ricerca per Risotto Risotti
Ci sono altre 20 copie di questo libroVisualizza tutti i risultati