Risotto and Beyond
100 Authentic Italian Rice Recipes for Antipasti, Soups, Salads, Risotti, One-Dish Meals, and Desserts
John Coletta & Nancy Ross Ryan
Risotto and Beyond
100 Authentic Italian Rice Recipes for Antipasti, Soups, Salads, Risotti, One-Dish Meals, and Desserts
John Coletta & Nancy Ross Ryan
Hardback / gebonden
|
Engels
€ 36,50
- Vanaf €15,- geen verzendkosten.
- 30 dagen ruiltermijn voor fysieke producten
Omschrijving
A definitive guide to the Italian rice-cookery repertoire.
"Risotto & Beyond: 100 Authentic Italian Rice Recipes for Antipasti, Soups, Salads, Risotti, One-Dish Meals, and Desserts goes beyond most risotto cookbooks in exploring Italian rice cookery as it pertains not just to main courses, but everything from entrees to salads and desserts."
—Donovan's Literary Services
"These 100 authentic dishes bring the full range of Italian rice cooking into the home kitchen, from familiar dishes like arancini, crochettes, risotti, and rice puddings to more unusual offerings ,such as rice salads, soups, fritters, bracioli, and gelatos. Italian rice types and cooking methods are explored, providing home cooks with foolproof instructions on how to make perfect rice every time."
—JOINT FORCES JOURNAL
John Coletta is the executive chef and managing partner of Chicago s Quartino Ristorante and Wine Bar. It has received three stars from the Chicago Tribune and the Chicago Sun-Times, and won the American Culinary Federation s 2014 Award of Culinary Excellence. Under Coletta s leadership, Quartino also earned the Ospitalita Italiana seal, which recognizes restaurants abroad that promote the traditions of Italian food culture.
"Risotto & Beyond: 100 Authentic Italian Rice Recipes for Antipasti, Soups, Salads, Risotti, One-Dish Meals, and Desserts goes beyond most risotto cookbooks in exploring Italian rice cookery as it pertains not just to main courses, but everything from entrees to salads and desserts."
—Donovan's Literary Services
"These 100 authentic dishes bring the full range of Italian rice cooking into the home kitchen, from familiar dishes like arancini, crochettes, risotti, and rice puddings to more unusual offerings ,such as rice salads, soups, fritters, bracioli, and gelatos. Italian rice types and cooking methods are explored, providing home cooks with foolproof instructions on how to make perfect rice every time."
—JOINT FORCES JOURNAL
John Coletta is the executive chef and managing partner of Chicago s Quartino Ristorante and Wine Bar. It has received three stars from the Chicago Tribune and the Chicago Sun-Times, and won the American Culinary Federation s 2014 Award of Culinary Excellence. Under Coletta s leadership, Quartino also earned the Ospitalita Italiana seal, which recognizes restaurants abroad that promote the traditions of Italian food culture.