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The Classic Food of Northern Italy
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Winner of the Guild of Food Writers Award in 1996 and the Accademia Italiana della Cucinas Orio Vergani prize, The Classic Food of Northern Italy has become a wellthumbed bible on the shelf of every discerning cook. In this revised and updated edition, Anna Del Conte celebrates the cooking of northern Italy both rustic and sophisticated, ancient and modern. As Delia writes in her Foreword Anna is a purist. She will not countenance anything that isnt in the strictest sense authentic. In this collection of over 150 recipes Anna has chosen the very best ideas sourced from acclaimed restaurants, elegant home kitchens, rural inns and country farmsteads. Many of the traditional dishes may not be familiar, such as flatbread made with chickpea flour, Ligurian Ciuppin or macaroni pie in a sweet pastry case, but she also presents definitive versions of popular dishes such as Pesto, Ragu and Ossobuco. Her recipes are thoroughly researched and tested; she provides the home cook with a trusted and essential companion. Her numerous practical tips are the result of a lifetimes experience.
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This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
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