The splendid table : recipes from Emilia-Romagna, the heartland of northern Italian food
Description
Illustrations on lining papers. Includes bibliographical references (p. [511]-512) and index. Introducing Emilia-Romagna -- A note on the recipes -- The antipasto course -- Ragùs -- Essential sauces and stocks -- Pastas -- The sweet pastas of the Renaissance -- Risotto, soup, and vegetable first courses -- Second courses: seafood, poultry, and meats -- Vegetable side dishes -- Breads -- Desserts: cakes, tarts and pastries, spoon sweets, and the "keeping cakes" of winter.
Metadata
| Identifier | kp7pflkn |
| IRN | 371720 |
| Class Mark | Cookery Bateman A/KAS |
| Level | Item |
| Type of Record | Archives - Book |
| Peristent Link | http://prototype1.library.leeds.ac.uk/kp7pflkn |
| Collection(s) | Cookery Collection |
| Category | Archive Print |
| Parent Record | Cookery Printed Books - Bateman |