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Inhaltsangabe: Dino Joannides is a consummate food fanatic and bon Viveur. With an Italian mother and half Greek half Corsican father he spent his first years in Italy before moving to the UK. Over the last 30 odd years he has traveled and eaten all over Italy in people's homes, simple trattorias and the finest restaurants. Dino believes that good quality ingredients, in small quantities, are what make a perfect meal. Whilst growing up, he had fascinating gastronomic encounters with producers, chefs, cooks and fellow epicureans and he has a unique network of contacts and over 30 years of food related knowledge and experience. If you've ever bought olive oil in a supermarket and wondered about the difference between Cold Pressed and not cold pressed, or ever bought dried pasta, and wondered if it would be difficult or worthwhile to make your own, then this book is for you. Dino will let you in on the secrets that make Culatello di Zibello the best possible cured meat, and will show you that it is worth seeking out pecorino Romano for your pasta carbonara. Taking different elements of Italian cooking and exploring their origin and provenance, Dino will explode myths and expound facts surrounding some of the key ingredients in Italian cooking. There are also 100 delicious recipes to show you how to put your well-sourced ingredients together to make the most amazing, achievable and authentic Italian possible.

Inhaltsangabe:

Elizabeth David's Italian Food for the 21st century, this is a comprehensive guide to buying authentic Italian ingredients and cooking authentic Italian food

Dino Joannides is a consummate food fanatic and bon viveur, and over the last 30 years he has traveled and eaten all over Italy in people?s homes, simple trattorias, and the finest restaurants. Here he shares his knowledge, revealing that good quality ingredients, in small quantities, are what make a perfect meal. If you?ve ever bought olive oil in a supermarket and wondered about the difference between cold pressed and not cold pressed, or ever bought dried pasta and wondered if it would be difficult or worthwhile to make your own, then this book is for you. Dino will let you in on the secrets that make Culatello di Zibello the best possible cured meat, and will show you that it is worth seeking out pecorino Romano for your pasta carbonara. Taking different elements of Italian cooking and exploring their origin and provenance, this book explodes myths and expounds facts surrounding some of the key ingredients in Italian cooking. There are also 100 delicious recipes to show readers how to put your well-sourced ingredients together to make the most amazing, achievable, and authentic Italian possible.

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Joannides, Dino
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Buchbeschreibung Random House UK, 2015. Hardcover. Buchzustand: Good. Satisfaction 100% guaranteed. Buchnummer des Verkäufers mon0001394355

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Buchbeschreibung Random House UK 2015-05-01, 2015. Hardcover. Buchzustand: Very Good. 1848094205 Very Good Condition. UNUSED COPY! Contains minor wear to edge of cover from storage. Pages are in excellent shape. Ships Immediately!. Buchnummer des Verkäufers Z1848094205Z2

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Buchbeschreibung Cornerstone. Hardback. Buchzustand: new. BRAND NEW, Semplice: Real Italian Food: Ingredients and Recipes, Dino Joannides, Dino Joannides is a consummate food fanatic and bon Viveur. With an Italian mother and half Greek half Corsican father he spent his first years in Italy before moving to the UK. Over the last 30 odd years he has traveled and eaten all over Italy in people's homes, simple trattorias and the finest restaurants. Dino believes that good quality ingredients, in small quantities, are what make a perfect meal. Whilst growing up, he had fascinating gastronomic encounters with producers, chefs, cooks and fellow epicureans and he has a unique network of contacts and over 30 years of food related knowledge and experience. If you've ever bought olive oil in a supermarket and wondered about the difference between Cold Pressed and not cold pressed, or ever bought dried pasta, and wondered if it would be difficult or worthwhile to make your own, then this book is for you. Dino will let you in on the secrets that make Culatello di Zibello the best possible cured meat, and will show you that it is worth seeking out pecorino Romano for your pasta carbonara. Taking different elements of Italian cooking and exploring their origin and provenance, Dino will explode myths and expound facts surrounding some of the key ingredients in Italian cooking. There are also 100 delicious recipes to show you how to put your well-sourced ingredients together to make the most amazing, achievable and authentic Italian possible. Buchnummer des Verkäufers B9781848094208

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Buchbeschreibung Cornerstone 2014-10-02, London, 2014. hardback. Buchzustand: New. Buchnummer des Verkäufers 9781848094208

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Buchbeschreibung Preface Publishing, 2015. Buchzustand: New. Taking different elements of Italian cooking and exploring their origin and provenance, the author intends to explode myths and expound facts surrounding some of the key ingredients in Italian cooking. He also includes 100 delicious recipes. Num Pages: 512 pages, illustrations. BIC Classification: 1DST; WBN. Category: (G) General (US: Trade). Dimension: 183 x 243 x 39. Weight in Grams: 1606. . 2015. Hardcover. . . . . . Buchnummer des Verkäufers V9781848094208

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Buchbeschreibung Preface Publishing. Buchzustand: New. Taking different elements of Italian cooking and exploring their origin and provenance, the author intends to explode myths and expound facts surrounding some of the key ingredients in Italian cooking. He also includes 100 delicious recipes. Num Pages: 512 pages, illustrations. BIC Classification: 1DST; WBN. Category: (G) General (US: Trade). Dimension: 183 x 243 x 39. Weight in Grams: 1606. . 2015. Hardcover. . . . . Books ship from the US and Ireland. Buchnummer des Verkäufers V9781848094208

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