In a Roman Kitchen by J Bettoja
Explores the delights of Rome's culinary heritage with a tour of the markets, ingredients, and recipes. This illustrated book contains over 200 recipes from Roman home kitchens. It includes recipes such as: Hazelnut Semifreddo; Artichokes, Fava Beans, and Peas (La Vignarola); and, Spareribs and Sausages with Polenta.
"Anyone curious about what it's like to live and cook in Rome will love In a Roman Kitchen" (Fine Cooking, January 2004)
JO BETTOJA is a highly respected culinary author and teacher who ran the world-renowned Lo Scaldavivande cooking school in Rome for over ten years. She is the author of Southern Italian Cooking: Family Recipes from the Kingdom of the Two Sicilies and coauthor of Italian Cooking in the Grand Tradition. Her recipes have been featured in the New York Times and in magazines such as Food & Wine, Travel & Leisure, Diversion, McCalls, and Town & Country.
| SKU | Unavailable |
| ISBN 13 | 9780471221470 |
| ISBN 10 | 0471221473 |
| Title | In a Roman Kitchen |
| Author | J Bettoja |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | John Wiley and Sons Ltd |
| Year published | 2003-02-27 |
| Number of pages | 320 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |