Gently used. Expect delivery in 20 days. Buchnummer des Verkäufers
Inhaltsangabe: Bruschetta is one of Italy's most ancient culinary customs; one that is flourishing in contemporary cooking. In its simplest form it is freshly made bread, toasted, rubbed with garlic and, while hot, seasoned with coarse salt and extra virgin oil. It is traditionally eaten as a test of the new olive oil harvested each year, washed down with a young wine. Elaborations on this theme are eaten all over Italy (crostoni and crostini are variations in size), and this book gathers together a selection of over 100 recipes, old and new. These range from the fundamental Bruschetta al Pomodoro, with tomato, basil, olives and garlic, to a surprising variety of less obvious combinations.
Titel: Bruschetta: Crostoni & Crostini-Over 1,000 ...
Verlag: Abbeville Pr
Zustand: very good
Buchbeschreibung Pavilion Books 23/02/1995, 1995. Buchzustand: Good. Will be shipped promptly from UK warehouse. Book is in good condition with no missing pages, no damage or soiling and tight spine. There may be some dog-eared pages showing previous use but overall a great book. Buchnummer des Verkäufers 9053-9781857934748
Buchbeschreibung Pavilion Books 23/02/1995, 1995. Buchzustand: Very Good. This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. . Buchnummer des Verkäufers 7719-9781857934748
Buchbeschreibung Pavilion Books 23/02/1995, 1995. Buchzustand: Good. This book is in good or better condition. It has no tears to the pages and no pages will be missing from the book. The spine of the book is still in great condition and the front cover is generally unmarked. It has signs of previous use but overall is in really nice, tight condition. Shipping is normally same day from our UK warehouse. We offer a money back guarantee if you are not satisfied. Buchnummer des Verkäufers 9053-9781857934748
Buchbeschreibung Abbeville Pr, 1995. Buchzustand: Very Good. 1st Ed.. N/A. Ships from the UK. Former Library book. Great condition for a used book! Minimal wear. Buchnummer des Verkäufers GRP94858510
Buchbeschreibung Feb 23, 1995. Buchzustand: Used: Very Good. Same day dispatch. Lovely copy. Both book and jacket in excellent condition. Buchnummer des Verkäufers 30-1UFU-FR5D
Buchbeschreibung Abbeville Pr, 1995. Buchzustand: Very Good. 1st Ed.. N/A. Great condition for a used book! Minimal wear. Buchnummer des Verkäufers GRP87438174
Buchbeschreibung Pavilion, London, 1995. 1st ed.. Binding tight; dust jacket not price-clipped. Used - Very Good. VG hardback in VG dust jacket. Buchnummer des Verkäufers BOOKS146793I
Buchbeschreibung Pavilion, London, 1995. Hard Cover. Buchzustand: Very Good. Zustand des Schutzumschlags: Good. Filgate, Gus (photographer) (illustrator). First Edition. 159 pages. The possibilities for experimentation and almost infinite, and in this first devoted to bruschetta the acclaimed restauranteurs Ann and Franco Taruschio present over 100 recipes ranging from the simple and traditional to the highly creative. Dustjacket has light scratch to front. Size: 8vo - over 7¾" - 9¾" tall. Buchnummer des Verkäufers 23391
Buchbeschreibung Pavilion, London, 1995. Hardcover. Buchzustand: As New. Zustand des Schutzumschlags: As New. 1st Edition UK. Red boards with bright gilt titling to the spine. In the original publisher's pictorial dustjacket which is not price-clipped. There are NO Inscriptions or Marks. 159 pp. Illustrated with mouthwatering colour photographs. Recipe Index. Overall, this is an Excellent, Clean, Tight and Bright, 'As New' copy. "This cookbook is devoted to Italian toasts and flatbreads. It explains the history of bruschetta and the important place it occupies in Italian cooking. A chapter on bread is included, with helpful hints on baking the four most popular breads used for bruschetta: traditional pane pugliese, Teresa's pane pugliese, piadana and crescente. Bruschetta is in its simplest form freshly made bread, which is toasted, rubbed with garlic and while still hot, seasoned with coarse salt and extra virgin olive oil. It is traditionally eaten as a test of the new olive oil harvested each year. The recipes in this book range from the bruschetta al pomodoro, with tomatoes, basil, olives and garlic, to a variety of less obvious combinations, many handed down only by word of mouth and published here for the first time. "; 8vo 8" - 9" tall. Buchnummer des Verkäufers 111008
Buchbeschreibung Buchzustand: Good. Book Condition: Good. Buchnummer des Verkäufers 97818579347484.0