Santolini antonella (4 Ergebnisse)

Zustand: new.

Zustand: Buone. tedesco Condizioni dell'esterno: Discrete con difetti, segni d'uso Condizioni dell'interno: Buone.

Zustand: Good. Condizioni dettagliate: Come nuovo, nulla da segnalare, copertina rigida.

Hardback. Zustand: Very Good Indeed. First edition. Four very smart volumes providing a collection of recipes and exploring the gastronomic traditions of different Italian regions, in the original Italian. Italian, with English, French, and German translations. Four volumes. Illustrated throughout with numerous colour images. This set contains: Veneto in Bocca, 1977. First edition. A collection of recipes, sayings, and traditional customs of the Veneto region, located in the north-east of the country. The region is home to some of the most recognisable dishes, desserts and wines in Italian, European and worldwide cuisine. Written by Mila Contini, an Italian writer and journalist. Sapore de Sicilia, 1977. First edition. A collection of recipes, sayings, and traditional customs of the island of Sicily, or the Sicilian Region. A cuisine showing traces of all cultures that have existed on the island over the last two millennia, with Greek, Spanish, Jewish, Maghrebi, and Arab influences. Written by Baldo Russo, an Italian food writer. Roma in Bocca, 1985. First edition. A collection of recipes, sayings, and traditional customs of the city of Rome. Exploring this major historical gastronomical centre from ancient times to the modern day. With dishes including saltimbocca alla romana, spaghetti alla carbonara, gnocchi di semolino alla romana, and carciofi alla romana, amongst others. Written by Antonella Santolini, an Italian chef and food critic. Emilia in Bocca, 1987. Later printing. A collection of recipes, sayings, and traditional customs of the Emilian tradition, from the historical region in northern Italy. The region is considered one of the richest of Italy with regard to its gastronomic and wine-making tradition, being known for its egg and filled pasta made with soft wheat flour, as well as notable for pasta dishes like tortellini, lasagne, gramigna, and tagliatelle. Written by Ambra Ferrari, an Italian food writer. With a preface from Franco Cristofori, an Italian journalist and writer. In the original carboard wraps with colour illustrations to the front boards. Externally, smart with light bumping to the extremities. Light tide marks to the front board of Roma in Bocca. Internally, firmly bound. Pages are very bright and clean throughout. Very Good Indeed. Not Stated (illustrator). book.…