"Johnny, hi! Uh, listen, I think it's really great that you're back from the dead and all, but I've got gym." ~ Missy, Johnny Zombie

Zombie Supplies - Kitchen : Cookbooks

30 Day Gourmet's BIG Book of Freezer Cooking [Ring-bound]

A cookbook that teaches you about freezer cooking, from planning, preparing, shopping, how to do it and also includes many recipes for all types of foods. Planning sheets also included.
Advanced Bread and Pastry (Hardcover)

Better Homes & Gardens New CookBook

Better Homes and Gardens More Bread Machine Bounty [Spiral-bound]

Bread machines have made bread baking a daily experience. With over 100 recipes, this cookbook provides fast, nutritious, and creative recipes for daily living, entertaining, and holiday baking. Every recipe lists ingredient amounts for one pound and one and one-half loaves in an easy-to-read format. Includes complete information on bread making basics and tips for successful bread making.
Colesterol y dieta/ Cholesterol and diet (Autoayuda) (Spanish Edition)

Rare book: Price in USD
Larousse Vinos de Espana / Larousse Wines of Spain (Spanish Edition)

Making Great Gingerbread Houses, Delicious Designs from Cabins to Castles from Lighthouses to Tree Houses - 1999 publication

Nick Stellino's Glorious Italian Cooking

The host of PBS-television's <i>Cucina Amore </i>presents a new selection of 155 recipes, along with menus, wine suggestions, and cooking and serving tips, representing the best in authentic Italian cuisine. TV tie-in.
Pasta (Spanish Edition)

Rare book: Price in USD

Serious Barbecue: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking [Hardcover]

Sushi for Everyone

Chief Instructor of Sushi Chef Institute, Chef Andy Matsuda has created Sushi for Everyone for his Professional class at his institute. He has been teaching for almost 20 years and has well over 30 years experience in the sushi industry. This textbook is an excellent tool to gain the basic skills needed to creat authentic Japanese cuisine. We would recommend it for professional chefs or anyone with an interest in Japanese food. This textbook covers: Japanese cuisine: Domburi, tempura, suki yaki, shabu shabu, kaiseki, appetizers, meats, poultry etc. Sushi, sashimi, nigiri, fish cutting, fish preparation, rice, sauces, marination, decoration, garnish and more
The Book of Japanese Cooking (Book of...)

Japanese cooking is famous for its natural ingredients, clean simplicity, and delicate flavor-which, of course, makes it perfect for today's health-conscious gourmet. Many Westerners may think that Japanese food is too difficult to prepare, but in fact, it's surprisingly easy - especially with The Book of Japanese Cooking. This new, user-friendly guide makes Japanese cooking accessible to anyone interested in trying new, healthy cuisine. Each recipe is fully illustrated with color photographs and step-by-step instructions. So whether you're in the mood for noodle soup, stir-fry, or sushi, The Book of Japanese Cooking makes it simple, healthy, and exquisitely delicious.
The Flavor Bible, The Essential Guide to Culinary Creativity Based on the Wisdom of America's Most Imaginative Chefs - 2008 publication

Winner of the 2009 James Beard Book Award for Best Book Reference and Scholarship Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax ...
The Japanese & Korean Cookbook

The very best of two classic Asian cuisines: a guide to ingredients,, techniques, & 250 recipes shown step-by-step with 1500 photographs. Features authentic dishes from every region, including sushi & sashimi, miso soup, ramen, tempura, kimchi, barbecued beef & sweet rice cakes.
The Joslin Diabetes Great Chefs Cook Healthy Cookbook

<B>Five-Star Food for People with Diabetes</B> <BR> Living with diabetes doesn't mean you can't enjoy five-star food. With <I>The Joslin Diabetes Great Chefs Cook Healthy Cookbook</I>, you can savor sophisticated, restaurant-quality cuisine at home while maintaining your blood glucose levels and healthy lifestyle. Award-winning authors Frances Towner Giedt and Bonnie Sanders Polin, Ph.D., and 114 superstar chefs from around the world, in conjunction with the world-famous Joslin Diabetes Center, have come together to produce a cookbook of extraordinary food for special occasions, specifically for people with diabetes. Here are more than 135 delicious recipes from acclaimed restaurants, each with a nutritional analysis that includes a list of carbohydrates, calories, and Joslin Choices provided by Joslin's Nutrition Services Staff. <BR> This book will help you plan for an elegant dinner party or an intimate dinner for two, with sumptuous recipes that include David Paul Johnson's Spicy Lobster Gazpacho with Avocado Crème Fraîche from David Paul's Lahaina Grill, Lahaina, Maui, Hawaii; Asparagus and Gingered Grapefruit Salad from Ris Lacoste of 1789, Washington, D.C.; Broiled Halibut with Spring Mixed Beans and Spicy Thai Lemongrass Broth from Susanna Foo of Susanna Foo, in Philadelphia; Grilled Duck Breast with Sautéed Peaches and Tuscan Bread Salad from Don Pintabona of Tribeca Grill, New York City; Banana Pot Stickers with Mango Lime Sorbet and Roasted Pineapple from Michael Herschman of Mojo Café, in Cleveland, Ohio; and Light Apple and Lime Soufflé from Michel Guérard of Les Prés d'Eugénie, in Eugénie-les-Bains, France. <BR> Eight pages of gorgeous color photographs will convince you to get into the kitchen and start cooking. Whether you're living with diabetes or just love fine restaurant food, <I>The Joslin Diabetes Great Chefs Cook Healthy Cookbook</I> will become a favorite in your culinary arsenal.
The Oxford Companion to Wine, 3rd Edition [Hardcover]

A little wear on the cover protector, inside is like new
The Photographer, The Cook And The Fisherman

Tight, clean copy, inside pristine, mylar cover, inscriptions on first page, Qualifies for FREE SHIPPING!!
THe Potluck Cookbook: Classic Recipes for Any Occasion

Since the first potluck Thanksgiving celebration held by the pilgrims and Native Americans at Plymouth Colony in 1621, potlucks have become an established American tradition. To this day, the potluck custom continues at celebrations, milestones, holidays, sporting events, and family gatherings. THE POTLUCK COOKBOOK offers dishes ranging from oven-baked dips to enchiladas, antipasto, soups, salads, and desserts galore. Potluck fare is as diverse as the people who attend, and Dolores Kostelni has selected home-run favorites that will impress and inspire eaters to dig in! Tailgate parties, Crock Pot chili, and a side of cornbread make a perfect match, while summer cookouts beg for a bevy of fresh salads, sides, and fruits displayed in carved-out vegetables and watermelons. Learn the secrets for perfect potluck presentation and recipes that appeal to a wide range of taste buds. All the best, most portable classic casseroles, cookies, and quick breads can be found here alongside the vintage food graphics that inspired the potluck craze back in the day.
The Simply Real Health Cookbook: Easy Real Food Recipes for a Healthy Life, Made Simple

BRAND NEW! The first hardcover cookbook by Sarah Adler, the creator of www.simplyrealhealth.com has just been released this Spring! Get your limited edition signed copy and 150 easy real-food and 100% naturally gluten-free recipes, all created for a healthy life made simple. Each recipe in this book is complete with stunning photography, easier ways to eat vegetables and love every bite, and creative tips for any level of home-cook looking to eat healthier as a lifestyle.
Greek Cooking for the Gods

Brand: 101 Productions   
The Great American Barbecue & Grilling Manual

Brand: Abacus Pub Co   
More than just a grilling cookbook, this guide explains broiling, roasting, hot and cold smoking, and barbecuing. With great wit and wisdom, a variety of grills are explained by examining their operation, design, construction, and function. Instruction is given on selecting the proper cuts of meat, fish, fowl, and vegetables, so that recipes such as the Super Swine Sizzlers will taste their best. Also included are tips, advice, and dozens of recipes for rubs, marinades, bastes, and finishing sauces-ranging from the Italian Connection marinade to Greek Rub for Lamb or Basic Eastern North Carolina Basting Sauce.
The Havana Cigar: Cuba's Finest

Brand: Abbeville Press   
It appears the cigar has arrived. Long relegated to boardroom or back room card table, the cigar has emerged into broad daylight, attaining mass appeal while holding on to its macho mystique. And amid the available (or not so available) assortment of cigars, the Havana stands head and shoulders above the rest. Grown on patches of land at the western tip of Cuba, cured, and rolled following centuries-old traditions, for decades illegal in the United States, it has a flavor -- and a cachet -- all its own.After two years in Cuba researching the production of the cigar, Charles Del Todesco has pulled together a remarkable two-part testament to this legendary status symbol. In part one he reviews the hollowed history of cigars in Cuba, then describes in detail the processes involved in creating them. The color photographs that accompany his cogent text reveal the beauty of the land and the hands and faces of the craftsmen and women behind each new Havana. Part two is an invaluable cigar reference, featuring a catalogue raisonne that provides a handsome portfolio of all Havana cigars currently available, shown actual size. An ideal introduction for the cigar neophyte as well as a superb guide for the experienced smoker, The Havana Cigar is, like its subject, without peer.
Street Food around the World: An Encyclopedia of Food and Culture

Brand: ABC-CLIO   
<p>Street foods run deep throughout human history and show the movements of peoples and their foods across the globe. For example, mandoo, manti, momo, and bāozi: all of these types of dumplings originated in Central Asia and spread across the Old World beginning in the 12th century. This encyclopedia surveys common street foods in about 100 countries and regions of the world, clearly depicting how "fast foods of the common people" fit into a country or a region's environments, cultural history, and economy. The entries provide engaging information about specific foods as well as coverage of vendor and food stall culture and issues. An appendix of recipes allows for hands-on learning and provides opportunities for readers to taste international street foods at home.</p>
Curry: Classic and Contemporary

Brand: Absolute Press   
<DIV><DIV><DIV><DIV><B>A fantastic blend of traditional and new curries from a top Indian chef</B></DIV><DIV> </DIV><DIV> <B></B></DIV></B></DIV><DIV>Groundbreaki ng and accessible contemporary curries, marrying eastern and western techniques and ingredients, sit side-by-side with an awe-inspiring collection of classic regional curries, now published in paperback for the first time. Classic recipes include Bengali-Style Fish Curry with Mustard Paste, Fiery Rajasthani Lamb Curry, Mutton Kohlapuri, and Butter Chicken; and contemporary curries include Lamb Shanks with Saffron and Rosewater, Seared Scallops with Coconut and Ginger Sauce, and Roast Grouse with Black Lentils. The wonderful combination of old and new make this a curry book like no other. Exquisitely designed, this celebration of the timeless nature of curry collects some of the greatest recipes from all over the subcontinent.</DIV></DIV></DIV>
Curry: Classic and Contemporary

Brand: Absolute Press   
<DIV><DIV><DIV><DIV><B>A fantastic blend of traditional and new curries from a top Indian chef</B></DIV><DIV> </DIV><DIV> <B></B></DIV></B></DIV><DIV>Groundbreaki ng and accessible contemporary curries, marrying eastern and western techniques and ingredients, sit side-by-side with an awe-inspiring collection of classic regional curries, now published in paperback for the first time. Classic recipes include Bengali-Style Fish Curry with Mustard Paste, Fiery Rajasthani Lamb Curry, Mutton Kohlapuri, and Butter Chicken; and contemporary curries include Lamb Shanks with Saffron and Rosewater, Seared Scallops with Coconut and Ginger Sauce, and Roast Grouse with Black Lentils. The wonderful combination of old and new make this a curry book like no other. Exquisitely designed, this celebration of the timeless nature of curry collects some of the greatest recipes from all over the subcontinent.</DIV></DIV></DIV>
Anahid's Gourmet Cookbook

Brand: Academia International   
A Complete Guide to Quality in Small-Scale Wine Making

Brand: Academic Press   
<p>As the wine industry has experienced a period of rapid global expansion, there is a renewed emphasis on quality and consistency even within the small winery industry. Written for the small production program, <i>A Complete Guide to Quality in Small-Scale </i><i>Wine Making </i>is for the novice to intermediate level winemaker seeking foundational information in chemistry and sensory science as they relate to wine quality at a technical level. </p> <p>Drawing from personal experience as well as scientific literature, this book introduces the core concepts of winemaking before delving into methods and analysis to provide practical insights into creating and maintaining quality in the wine product.</p><ul><li>Understand the chemistry and sensory science at the foundation of quality wines</li><li>Explore real-world examples of key analysis and application of concepts</li><li>Practice methods and exercises for hands-on experience</li> </ul>
Beer: A Quality Perspective (Handbook of Alcoholic Beverages)

Brand: Academic Press   
Brewing is humankind’s oldest biotechnology. Over the course of the past 125 years a wealth of research has been devoted to the topic of beer and the processes through which it is produced, namely malting and brewing. Because of this, beer is a highly consistent product and much is known about its quality attributes and how they can be delivered to delight the consumer. This book details, with extensive referencing, the research that has been devoted to the range of quality attributes of beer. It is the first book to approach beer in this way and comprises an essential reference for anyone seeking an authoritative account of the science of beer appearance, flavor, stability and wholesomeness. <br><br>* The only detailed book that specifically addresses the science of beer quality<br>* Addresses the various impacts on and perception of beer quality<br>* Includes expert insights based on real-world experience
Enological Chemistry

Brand: Academic Press   
<p><b>Enological Chemistry</b> is written for the professional enologist tasked with finding the right balance of compounds to create or improve wine products. Related titles lack the appropriate focus for this audience, according to reviewers, failing either to be as comprehensive on the topic of chemistry, to include chemistry as part of the broader science of wine, or targeting a less scientific audience and including social and historical information not directly pertinent to the understanding of the role of chemistry in successful wine production.</p> <p>The topics in the book have been sequenced identically with the steps of the winemaking process. Thus, the book describes the most salient compounds involved in each vinification process, their properties and their balance; also, theoretical knowledge is matched with its practical application. The primary aim is to enable the reader to identify the specific compounds behind enological properties and processes, their chemical balance and their influence on the analytical and sensory quality of wine, as well as the physical, chemical and microbiological factors that affect their evolution during the winemaking process.</p><p>* Organized according to the winemaking process, guiding reader clearly to application of knowledge</p> <p>* Describes the most salient compounds involved in each step enabling readers to identify the specific compounds behind properties and processes and effectively work with them</p> <p>* Provides both theoretical knowledge and practical application providing a strong starting point for further research and development</p>
Espresso Coffee, Second Edition: The Science of Quality

Brand: Academic Press   
Written by leading coffee technology specialists in consultation with some of the world's biggest coffee manufacturers, the second edition of the successful <b>Espresso Coffee</b> will once again comprehensively cover the current status of the chemistry and technology of espresso coffee. It comprehensively covers topics such as agronomy, green coffee processing, roasting/grinding, packaging, percolating and decaffeination techniques. It provides a comprehensive resource for those interested in the fundamental notions of coffee quality; with a point of reference given in the form of a detailed bibliography to provide direction to the wider literature. <br><br>Chapters Include:<br>* Quality of espresso coffee <br>* The plant<br>* The raw bean<br>* Roasting<br>* Grinding<br>* Packaging <br>* Percolation<br>* The cup<br>* Physiology
Probiotics, Prebiotics, and Synbiotics: Bioactive Foods in Health Promotion

Brand: Academic Press   
<p><i>Probiotics, Prebiotics, and Synbiotics: Bioactive Foods in Health Promotion</i> reviews and presents new hypotheses and conclusions on the effects of different bioactive components of probiotics, prebiotics, and synbiotics to prevent disease and improve the health of various populations. Experts define and support the actions of bacteria; bacteria modified bioflavonoids and prebiotic fibrous materials and vegetable compounds. A major emphasis is placed on the health-promoting activities and bioactive components of probiotic bacteria. </p><ul> <ul></ul><li>Offers a novel focus on synbiotics, carefully designed prebiotics probiotics combinations to help design functional food and nutraceutical products</li><li>Discusses how prebiotics and probiotics are complementary and can be incorporated into food products and used as alternative medicines</li><li>Defines the variety of applications of probiotics in health and disease resistance and provides key insights into how gut flora are modified by specific food materials</li><li>Includes valuable information on how prebiotics are important sources of micro-and macronutrients that modify body functions</li></ul>
Speciality Wines, Volume 63 (Advances in Food and Nutrition Research)

Brand: Academic Press   
<p>The issue concentrates on the history and current production practices unique to the specialty wines. This includes fortified wines, such as ports, sherries, sparkling wines, and distinctive table wines, such as vin santo, botrytised, and carbonic maceration wines. </p> <br><br>*The latest important information for food scientists and nutritionists <br>*Peer-reviewed articles by a panel of respected scientists <br>*The go-to series since 1948
Whisky: Technology, Production and Marketing (Handbook of Alcoholic Beverages)

Brand: Academic Press   
<b>Whisky: Technology, Production and Marketing</b> explains in technical terms, the science and technology of producing whisky, combined with information from industry experts on successfully marketing the product. World experts in Scotch whisky provide detailed insight into whisky production from the processing of raw materials, to the fermentation, distillation, maturation, blending, production of co-products and quality testing, as well as important information on the methodology used for packaging and marketing whisky in the twenty-first century. No other book covers the entire whisky process from raw material to delivery to the market in such a comprehensive manner and with such a high level of technical detail. <br><br>* Only available work to cover the entire whisky process from raw material to delivery to the market in such a comprehensive manner<br>* Includes a chapter on marketing and selling whisky<br>* Foreword written by Alan Rutherford, former Chairman and Managing Director of United Malt and Grain Distillers Ltd.
Wine Science, Fourth Edition: Principles and Applications (Food Science and Technology)

Brand: Academic Press   
<p>With its three previous best-selling editions, <i>Wine Science </i>has proven to be an extensive account of the three central tenets of wine science: grape cultivation, wine production, and wine assessment. This fourth edition presents the latest updates on current wine production methods in a framework that explains the use, as well as the advantages and disadvantages of alternate procedures. Ronald Jackson's wealth of experience is matched by his ability to effectively communicate, making this book ideal for those seriously interested in the science of wine as well as professionals, professors and students.</p><p><b>New to this edition: </b>*Expanded coverage of micro-oxidation and the cool prefermentative maceration of red grapes *The nature of the weak fixation of aromatic compounds in wine – and the significance of their release upon bottle opening *New insights into flavor modification post bottle *Shelf-life of wine as part of wine aging *Winery wastewater management</p> <p><b>Updated topics including: </b>*Precision viticulture, including GPS potentialities *Organic matter in soil *Grapevine pests and disease *History of wine production technology</p>
Wine Science, Second Edition: Principles, Practice, Perception (Food Science and Technology)

Brand: Academic Press   
The second edition of <b>Wine Science: Principles, Practice, Perception</b> updates the reader with current processes and methods of wine science, including an analysis of the advantages and disadvantages of various new grape cultivar clones, wine yeast strains, and malolactic bacteria. It also addresses current research in wine consumption as related to health. The many added beautiful color photographs, graphs, and charts help to make the sophisticated techniques described easily understandable. This book is an essential part of a any library. <br><br><b>Key Features</b><br>* Univerally appealing to non-technologists and technologists alike<br>* Includes section on <i>Wine and Health</i> which covers the effects of wine consumption on cardiovascular diseases, headaches, and age-related macular degeneration<br>* Covers sophisticated techniques in a clear, easily understood manner<br>* Presents a balance between the objective science of wine chemistry and the subjective study of wine appreciation<br>* Provides updated information involving advantages/disadvantages of various grape cultivar clones, wine yeast strains, and malolactic bacteria<br>* Chapter on recent historical findings regarding the origin of wine and wine making processes
Wine Science, Third Edition: Principles and Applications (Food Science and Technology)

Brand: Academic Press   
For people involved in wine tastings, commercial judging, quality assessment of wineries, wine societies, wine appreciation courses, or training of tasters (wineries, wine merchants, university courses). Also serious wine connoisseurs who want to maximize their perception and appreciation of wine.
Tropical Foods: v. 2: Chemistry and Nutrition

Brand: Academic Press Inc   
 Looks Good Tastes Great: Jewish Culinary Favourites

Brand: Action Duchenne   
Frozen Drinks: An A to Z Guide to All Your Frozen Favorites

Brand: Adams Media   
An A to Z Guide to All Your Frozen Favorites
The Everything Gluten-Free Slow Cooker Cookbook: Includes Butternut Squash with Walnuts and Vanilla, Peruvian Roast Chicken with Red Potatoes, Lamb ... Pumpkin Spice Lattes...and hundreds more!

Brand: Adams Media   Part Number: 9781440533662
<div><p><b>All you need to make simple, delicious, and naturally gluten-free meals</b></p><p>Slow cookers are lifesavers for busy cooks. But if you follow a gluten-free diet - due to celiac disease, gluten intolerance, wheat allergies, or simply for health reasons - slow cooking can be a challenge. That's because many recipes don't thicken properly without flour, noodles, or some other wheat-containing derivative. Enter: <i>The Everything Gluten-Free Slow Cooker Cookbook</i>.</p><p>Inside, you'll find delicious gluten-free recipes such as:</p><ul><li>Pull-Apart Cinnamon Raisin Biscuits</li><li>Breakfast Risotto</li><li>Pineapple Teriyaki Drumsticks</li><li>Bacon Corn Chowder</li><li>Spicy Vegetarian Chili</li><li>Chicken Alfredo Pasta</li><li>Sausage and Shrimp Jambalaya</li><li>Curried Coconut Chicken</li><li>Barbecue Western Ribs</li><li>Blueberry Cobbler</li><li>Right-Side-Up Pineapple Cake</li></ul><p> Complete with an array of gluten-free options, specialized slow-cooking tips, and advice on eliminating wheat derivatives, this fun and fresh cookbook has everything you need to create healthy, delicious meals - without spending all day in the kitchen!</p></div>
Provincetown Seafood Cookbook

Brand: Addison-Wesley Educational Publishers In   
 A Taste of Africa: The African Cookbook

Brand: Africa World Press   
Toda La Cocina - Nouvelle Cuisine (Spanish Edition)

Brand: Agata   
Rare book: Price in USD
Festive Fast Meatless Cooking in the Eastern Orthodox Tradition

Brand: Akritas   
 Cocina Diaria Para Diabeticos (Spanish Edition)

Brand: Albatros   
Rare book: Price in USD
Dieta Disociada 9501 (Spanish Edition)

Brand: Albatros   
Rare book: Price in USD
Riviera D'Alain Ducasse (La) (Cuisine - Gastronomie - Vin) (French Edition)

Brand: Albin Michel   
Séduit par le charme latin des paysages, des gens, des coutumes et de la cuisine du terroir, Alain Ducasse a aboli les frontières des deux Rivieras en leur créant une gastronomie commune, pleine de tendresse et d'amour, dont il formule les recettes dans les deux langues mêlées : la française et l'italienne. "Saint-Jacques grillées en salade d'automne aux tartuffi d'Alba et copeaux de parmesan" ; "Légumes des Jardins de Provence à l'huile del mulino al di là dell'acqua, petits farcis au coulis de tomate et focaccia" ; "Porchetta farcie façon Riviera" ; "Canetons mi-sauvages aux épices en dolce-forte" ; "Fraises des bois au jus de fraise tiède, sorbet mascarpone"... Telle est aujourd'hui la cuisine du Louis XV à Monte-Carlo, ne ressemblant à aucune autre, si ce n'est à celui qui la crée, la réinvente et l'embellit au fil des jours, du temps et des saisons, y mettant le meilleur de lui-même : son imagination, ses coups de coeur, ses trouvailles, ses désirs gourmands. Cuisine de liberté, d'émotions et de passions, mais aussi de rigueur, de sobriété, de perfection, pour laquelle il a reçu, à trente-trois ans, la consécration des trois étoiles au Michelin en 1990. Cette cuisine magistrale, éclaboussée de soleil, qui a pris racine au pied du Rocher, est désormais un fleuron de l'art méditerranéen.
Complete Book of Sewing for Children

Brand: Albright & Co   
Essentials of Classic Italian Cooking

Brand: Alfred A. Knopf   Part Number: 9780394584041
Almost twenty years ago, with the publication of <i>The Classic Italian Cook Book,</i> followed by <i>More Classic Italian Cooking,</i> Marcella Hazan introduced Americans to a whole new world of Italian food. As Roy Andries de Groot wrote, “Marcella’s book is the most authentic guide to Italian food ever written in the U.S. Where other authors failed, Marcella has brilliantly succeeded in capturing (and conveying to the reader on every page) the feel, the aromatic scent, the subtle nuances of fresh country flavors and, above all, the easy uncomplication of Italian food prepared in the Italian style.”<br> <br>Now a new generation is ready to master the art of Italian cooking, and their bible will be <i>Essentials of Classic Italian Cooking—</i>this new volume that combines the two books, updates and expanded throughout. Designed as a basic manual for cooks on every level—from beginners to accomplished professionals—it offers both an accessible and comprehensive guide to techniques and ingredients and a collection of the most delicious recipes from the Italian repertoire.

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