[PDF] Cucina Rustica eBook

Author : Viana La Place
Publisher : Harper Collins
Page : 390 pages
File Size : 24,97 MB
Release : 2001-06-19
Category : Cooking
ISBN : 0060935111

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Cucina Rustica,"the rustic 'kitchen,"is Italian food at its simplest and freshest. With more than 250 recipes that use readily available ingredients in deliciously creative combinations, La Place and Kleiman offer a style of cooking and eating that's inviting, easy, and elegant.

Author : Laplace Viana
Publisher : Harper Collins
Page : 306 pages
File Size : 10,47 MB
Release : 2001-06-19
Category : Cooking
ISBN : 0060936339

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Italian in its inspiration, American in its outlook, Cucina Fresca brings a vivid new style to the earthy simplicity of Italy's culinary tradition. This is food at its freshest and simple to prepare.

Author : Evan Kleiman
Publisher : William Morrow
Page : 344 pages
File Size : 24,34 MB
Release : 1993
Category : Cooking
ISBN : 9780688099169

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Provides more than 225 recipes including fish soups and stews, pasta and rice dishes, and salads.

Author : Gaetana Marrone
Publisher : Taylor & Francis
Page : 2258 pages
File Size : 15,79 MB
Release : 2007
Category : Italian literature
ISBN : 1579583903

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Author : Viana La Place
Publisher : Harper Collins
Page : 276 pages
File Size : 16,42 MB
Release : 2001-06-19
Category : Cooking
ISBN : 0060935081

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In 1985 two young women chefs with enormous, vitality and imagination published their first cookbook, Cucina Fresca. For many readers it was more than a cookbook; it was a love affair.

Author : Phineas Mollod
Publisher : Ten Speed Press
Page : 321 pages
File Size : 29,82 MB
Release : 2012-12-05
Category : Family & Relationships
ISBN : 0307781038

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Having presented the definitive portrait of the enlightened male in THE MODERN GENTLEMAN, Phineas Mollod and Jason Tesauro explore affairs of the heart (and temptations of the loins) in this rollicking sequel. The authors begin by charting the life of the evolved bachelor, offering sage advice on such topics as “One-Night Stands,” “Demystifying the Flogger,” and “Webslinging” (dating online). Mollod and Tesauro next contemplate the transitional man's path from the “Me Cycle” to the “We Cycle.” Whether you are trying to convince close friends of the charms of your new love or testing the long arm of puritanical parents by “Living in Sin,” Mollod and Tesauro have a stiff drink and cool counsel at the ready. And for those modern bachelors who are getting hitched, the authors have copious advice on staging an unorthodox wedding with class, managing the financial merger, stoking the bedroom coals, and embarking on “Daddy Detox.” Packed with sharp wit and insightful commentary, THE MODERN LOVER is the definitive guide for guys negotiating the road from bachelor pad to bedroom fads to brand-new dad. This sequel to THE MODERN GENTLEMAN (40,000 copies sold) offers essential advice and instills savoir faire for avowed bachelors (rounding out the sexual resume; test-driving toys and tolerances), serial monogamists (balancing provocative friendships with at-home loyalties; avoiding the dreaded state of “P-Whipped”), and husbands-to-be (managing in-laws and outlaws; minding “Lights & Darks”). Mollod and Tesauro are monthly manners columnists for Men's Health magazine. Authors Mollod and Tesauro have championed manners “makeovers” on CNN and The Montel Williams Show.

Author : Erika Finch
Publisher : Rowman & Littlefield
Page : 193 pages
File Size : 42,51 MB
Release : 2009-03-17
Category : Cooking
ISBN : 1461747163

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Sedona. Arizona’s breathtaking Red Rock country has become shorthand for a state of mind—natural, spiritual, creative, luxurious, blissful—that finds an easy affinity with and satisfying expression in food. A community of seasoned and young chefs inspired by this landscape are creating menus that bring a taste of the area’s magic to the dinner table—menus characterized by a natural, southwestern flavor that surfaces in eye-opening ways and incorporates organic meats, fresh fish, wild game, locally grown seasonal produce, and fresh herbs. The Sedona Table brings this emerging culinary scene into every kitchen by profiling twelve of the most prestigious area restaurants and chefs, accompanied by beautiful color photos. Each chef provides five of his or her favorite recipes, among them such delights as Apricot and Grand Marnier Truffle Squares and Dungeness Crab with Yucca Root.