Italian Classics by Carl Tremblay, John Burgoyne, Cook's Illustrated Magazine, Daniel van Ackere

481 pages first pub 2002 (editions)

nonfiction reference informative medium-paced
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Favorite Italian dishes updated for the home cook. What's the best way to prevent ricotta cheesecake from becoming watery? Is there a trick for coaxing more flavor from basil when making pesto? Does bread flour self-raising flour make better pizz...

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