Book
Tasting Italy : a culinary journey / foreword by Jack Bishop ; essays by Eugenia Bone and Julia della Croce ; recipes by American's Test Kitchen.
"The experts at America's Test Kitchen and National Geographic bring Italy's magnificent cuisine, culture, and landscapes--and 100 authentic regional recipes--right to your kitchen. Featuring 100 innovative, kitchen-tested recipes, 300 gorgeous color photographs, and 30 maps, this illustrated guide takes you on a captivating journey through the rich history of Italian cuisine, region by region. Rich excerpts feature the origins of celebrated cheeses, the nuances of different wine growing regions, the best farmer's markets in Venice, and more. Intriguing prose illuminates key ingredients, from olive oil and how it's made to the various pasta shapes of Northern Italy. In every region, the food experts at America's Test Kitchen bring it all home, with foolproof recipes for standout dishes as well as hidden gems: Piedmontese braised beef in lustrous red wine sauce, crispy-custardy chickpea flour farinata pancakes from Genoa (achieved without the specialty pan and wood-burning oven), and hand-formed rustic malloreddus pasta of Sardinia that is a breeze to make."--provided by publisher.
Record details
- ISBN: 9781426219740 (trade hardcover)
- ISBN: 1426219741 (trade hardcover)
- Physical Description: 382 pages : color illustrations, color maps ; 29 cm
- Publisher: Washington, D.C. : National Geographic, [2018]
- Copyright: ©2018.
Content descriptions
| General Note: | "Featuring 100 kitchen-tested recipes."--Cover. |
| Bibliography, etc. Note: | Includes bibliographical references (pages 372-373) and index. |
Search for related items by subject
| Subject: | Cooking, Italian. |
| Genre: | Cookbooks. |
Available copies
- 5 of 5 copies available at BC Interlibrary Connect. (Show)
- 1 of 1 copy available at Terrace Public Library.
Holds
- 0 current holds with 5 total copies.
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Holdable? | Status | Due Date |
|---|---|---|---|---|---|---|
| Terrace Public Library | 641.5945 TAS (Text) | 35151001076645 | Adult Non-fiction | Volume hold | Available | - |
| LDR | 02785cam a22004218i 4500 | ||
|---|---|---|---|
| 001 | 119871786 | ||
| 003 | SITKA | ||
| 005 | 20181112094335.0 | ||
| 008 | 180201s2018 dcua b 001 0 eng | ||
| 010 | . | ‡a2018003169 | |
| 019 | . | ‡a1057020013 ‡a1061609049 | |
| 020 | . | ‡a9781426219740 (trade hardcover) | |
| 020 | . | ‡a1426219741 (trade hardcover) | |
| 035 | . | ‡a(OCoLC)1021084413 ‡z(OCoLC)1057020013 ‡z(OCoLC)1061609049 | |
| 037 | . | ‡bRandom House Inc, Attn Order Entry 400 Hahn rd, Westminster, MD, USA, 21157 ‡nSAN 201-3975 | |
| 040 | . | ‡aDLC ‡beng ‡erda ‡cDLC ‡dBDX ‡dOCLCF ‡dOCLCO ‡dTOH ‡dPX0 ‡dIGA ‡dJAS ‡dQQ3 ‡dCKE ‡dGZD | |
| 042 | . | ‡apcc | |
| 043 | . | ‡ae-it--- | |
| 049 | . | ‡aGZDA ‡lbajc* | |
| 082 | 0 | 0. | ‡a641.5945 ‡223 |
| 092 | . | ‡a641.5945 ‡bT215 | |
| 245 | 0 | 0. | ‡aTasting Italy : ‡ba culinary journey / ‡cforeword by Jack Bishop ; essays by Eugenia Bone and Julia della Croce ; recipes by American's Test Kitchen. |
| 264 | 1. | ‡aWashington, D.C. : ‡bNational Geographic, ‡c[2018] | |
| 264 | 4. | ‡c©2018. | |
| 300 | . | ‡a382 pages : ‡bcolor illustrations, color maps ; ‡c29 cm | |
| 336 | . | ‡atext ‡btxt ‡2rdacontent | |
| 336 | . | ‡astill image ‡bsti ‡2rdacontent | |
| 337 | . | ‡aunmediated ‡bn ‡2rdamedia | |
| 338 | . | ‡avolume ‡bnc ‡2rdacarrier | |
| 500 | . | ‡a"Featuring 100 kitchen-tested recipes."--Cover. | |
| 504 | . | ‡aIncludes bibliographical references (pages 372-373) and index. | |
| 520 | . | ‡a"The experts at America's Test Kitchen and National Geographic bring Italy's magnificent cuisine, culture, and landscapes--and 100 authentic regional recipes--right to your kitchen. Featuring 100 innovative, kitchen-tested recipes, 300 gorgeous color photographs, and 30 maps, this illustrated guide takes you on a captivating journey through the rich history of Italian cuisine, region by region. Rich excerpts feature the origins of celebrated cheeses, the nuances of different wine growing regions, the best farmer's markets in Venice, and more. Intriguing prose illuminates key ingredients, from olive oil and how it's made to the various pasta shapes of Northern Italy. In every region, the food experts at America's Test Kitchen bring it all home, with foolproof recipes for standout dishes as well as hidden gems: Piedmontese braised beef in lustrous red wine sauce, crispy-custardy chickpea flour farinata pancakes from Genoa (achieved without the specialty pan and wood-burning oven), and hand-formed rustic malloreddus pasta of Sardinia that is a breeze to make."--provided by publisher. | |
| 595 | . | ‡aOct18sNF ‡5BSE | |
| 650 | 0. | ‡aCooking, Italian. | |
| 655 | 7. | ‡aCookbooks. ‡2lcgft | |
| 700 | 1 | . | ‡aBishop, Jack, ‡d1963- ‡ewriter of forward. |
| 700 | 1 | . | ‡aBone, Eugenia, ‡ewriter of added text. |
| 700 | 1 | . | ‡aDella Croce, Julia, ‡ewriter of added text. |
| 710 | 2 | . | ‡aAmerica's Test Kitchen (Firm), ‡eauthor. |
| 710 | 2 | . | ‡aNational Geographic Society (U.S.), ‡epublisher. |
| 710 | 2 | . | ‡aAmerica's Test Kitchen (Firm) |
| 901 | . | ‡a119871786 ‡bOCoLC ‡c119871786 ‡tbiblio ‡sULS | |
