Italian Cooking School, 9780714870038
Paperback
Italian desserts made easy: 75 fail-proof recipes for sweet success.

Italian Cooking School

desserts

$22.57

  • Paperback

    176 pages

  • Release Date

    17 September 2015

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Summary

Italian Cooking School: Delicious and Fail-Proof Desserts

Making desserts at home has never been easier! The Silver Spoon Italian Cooking School: Desserts teaches everything you need to know about making Amaretti Biscuits to a Strawberry Custard Tart to a Chocolate and Hazelnut Cake. With the illustrated step-by-step instructions, readers learn to make cookies and cakes, then advancing to pies and tarts and so many more.

Readers build their cooking repertoire as the…

Book Details

ISBN-13:9780714870038
ISBN-10:071487003X
Author:The Silver Spoon Kitchen
Publisher:Phaidon Press Ltd
Imprint:Phaidon Press Ltd
Format:Paperback
Number of Pages:176
Release Date:17 September 2015
Weight:420g
Dimensions:220mm x 160mm x 15mm
What They're Saying

Critics Review

“Smoking-hot new tomes from Phaidon… full of expert advice.” —Sunday Times Travel Magazine

“Sturdy (essential for books to be used in the kitchen) and each goes beyond its rather simple title… The recipes include a few surprises… Each of these well-written (and photographed) books deserves a place on your kitchen shelf.“—Italia!

“Take a master class in the language of love ‒ aka dessert-making ‒ from the Italians (who else?) with this superb book, filled with 75 delicious recipes for everything from apricot tart to marbled cake. Valentine’s Day Hit List.” —Jaeger Journal online

About The Author

The Silver Spoon Kitchen

The Silver Spoon Kitchen is an archive of traditional recipes collected from across the country and includes every regional specialty. Eating is a serious matter in Italy. Cooking and food are among the finest expressions of Italian culture, vividly portraying the country’s history, regions and traditions. The skills of Italian cooking are handed down from one generation to the next, and its unique character has come about through centuries of testing in family kitchens.

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